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Lemon and Sultana Scones

A quick and easy fruit scone with added lemon zest
Prep Time 20 minutes
Cook Time 12 minutes
Course Snack
Servings 10 scones


  • 8 oz or 225g plain flour (all-purpose flour)
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 oz or 55g butter
  • 3 tbsp caster sugar
  • 2 oz or 55g sultanas
  • 5 tbsp milk
  • 1 egg, beaten
  • grated rind of a large lemon


  • Preheat oven to 400F/200C (conventional oven).
  • Sieve the flour, salt and baking powder into a large bowl.
  • Rub in the butter with your fingers until it resembles fine breadcrumbs.
  • Stir through the sultanas, sugar and grated lemon rind.
  • Beat the egg and milk together in a small bowl or jug. Add most of this to the dry ingredients and mix to form a soft dough. You may not need all the egg/milk mixture.
  • Roll out to about 2½ cm thick and cut into small rounds. Brush the tops with any remaining egg/milk mixture.
  • Place on a greased or lined baking sheet and bake for 10-12 minutes, or until golden on top.
  • Remove from the oven and place on a wire rack to cool.
Keyword lemon, scones, sultanas