Sultana Scones

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Recipe: #40173

February 18, 2023

"This is a recipe that I got from my Women's Weekly recipe cards when I first got married. This is a recipe to serve quite a few people. I am posting the original recipe straight from the card: '"Cooking for a Crowd". I have made this, but many years ago and everyone loved them, although I must add that since this is an old recipe (not showing my age at all.) common sense will prevail with this recipe as it not written well."

Original is 24-30 servings


  • Serving Size: 1 (59.4 g)
  • Calories 155.6
  • Total Fat - 4.2 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 9.2 mg
  • Sodium - 87 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 3.3 g
  • Sugars - 4.8 g
  • Protein - 4.5 g
  • Calcium - 23.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Sift the flour, sugar and salt into a basin. Rub in the butter until mixture resembles fine bread crumbs, add the sultana's.

Step 2

Combine the milk and water; Mix to a soft dough with the combined milk and water, adding just a little extra milk to form a dough if necessary. N.B. Do not overwork this mix.

Step 3

Turn dough onto a floured surface and knead until smooth, again do not overwork.

Step 4

Roll dough out to fit a greased 37cm x 28cm ( 15 in x 11 in. ) baking dish or tray.

Step 5

Cut dough into squares with a sharp knife, depending on size required.

Step 6

Glaze with milk, bake in a hot oven for 15 to 20 minutes.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Make sure to use fresh self-raising flour for the best results.
  • If you don't have sultanas, you can use other dried fruits like raisins or currants.

  • Substitute the self-raising flour for whole wheat flour. The benefit of this substitution is that it will provide more fiber and nutrients than the all-purpose flour, making it a healthier option.
  • Substitute the butter for coconut oil. The benefit of this substitution is that it will make the scones vegan-friendly, as well as providing a healthier option than butter. Additionally, the coconut oil will give the scones a subtle coconut flavor.

Chocolate Chip Scones Add ½ cup of chocolate chips to the dough and knead until combined. Glaze with a mixture of milk and melted butter before baking in a hot oven for 15 to 20 minutes.

Fresh Fruit Salad - This light and refreshing fruit salad is a perfect accompaniment to the sweet and savory Sultana Scones. It adds a healthy and colorful element to the plate, and pairs well with the butter, jam, and whipped cream.

Honey-Glazed Carrots: These honey-glazed carrots are a delicious and colorful side dish that will pair perfectly with the Sultana Scones. The sweetness of the carrots will complement the sweetness of the scones, while the buttery glaze will add a rich flavor to the plate. Plus, the carrots are a great way to add some veggies to the meal.


Q: What temperature should I bake the scones?

A: Preheat your oven to 220°C (425°F) and bake the scones for 15 to 20 minutes.

Q: How long do scones last?

A: Scones are best eaten within 1-2 days of baking. If stored in an airtight container, they can last up to 3-4 days.

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Fun facts:

The Women's Weekly recipe cards were first released in the late 1940s as a way to help newly married women learn how to cook. The cards were a hit, and the magazine continues to publish them to this day.

The sultana scone recipe has been a favorite of Queen Elizabeth II since the 1950s. The Queen is said to enjoy them with a cup of tea in the afternoon.