Sultana Scones with Buttermilk and Clotted Cream

If you love sultanas, you can easily add them to the butter scone recipe with buttermilk and clotted cream to create an even richer, more flavorful treat that’s perfect for enjoying at any time of day. I think these are ones for the King’s Coronation on May 8th 2023.  Here’s the all important recipe:

Ingredients:

• 2 cups of all-purpose flour
• 1/4 cup of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of cold unsalted butter, cut into small pieces
• 1/2 cup of buttermilk
• 1/2 cup of clotted cream
• 1 large egg
• 1 teaspoon of vanilla extract
• 1/2 cup of sultanas
• Optional: extra clotted cream and jam, for serving

Preparation:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the cold butter to the bowl and use a pastry cutter or your hands to cut it into the flour mixture. You want to create small pea-sized pieces of butter throughout the flour mixture.
4. In a separate bowl, whisk together the buttermilk, clotted cream, egg, and vanilla extract.
5. Pour the buttermilk mixture into the bowl with the flour and butter mixture. Use a wooden spoon or spatula to combine the ingredients until a dough forms.
6. Add the sultanas to the dough and use your hands to gently knead them in.
7. Turn the dough out onto a lightly floured surface and knead it gently for a minute or two, until it comes together in a smooth ball.
8. Roll the dough out into a circle that’s about 1/2-inch thick. Use a round cookie cutter or a glass to cut the dough into circles that are about 2-3 inches in diameter.
9. Place the scones on the prepared baking sheet, leaving a little space between each one. Brush the tops of the scones with a little extra buttermilk.
10. Bake the scones for 12-15 minutes, or until they are lightly golden on top and firm to the touch.
11. Serve the scones warm or at room temperature, with extra clotted cream and jam on the side.

Tips:

• Make sure your butter and clotted cream are cold when you add them to the flour mixture. This will help create the flaky texture of the scones.
• Don’t overwork the dough when you’re kneading it, or the scones may become tough.
• You can substitute other dried fruit, such as raisins or currants, for the sultanas if you prefer.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes to curdle.
• You can also freeze the scones before baking. Simply cut them out, place them on a baking sheet, and freeze them until they’re solid. Then transfer them to a zip-top bag and store them in the freezer for up to a month. When you’re ready to bake them, just brush them with buttermilk and bake them straight from the freezer (adding a few extra minutes to the baking time).