Recipe by: Jocelyn Alexander

Source: Leith’s Cookery School



  • 340g plain flour
  • 4.5 level tsp baking powder
  • ¾ tsp of salt
  • 83g butter
  • 83g sugar
  • 45g sultana’s (pre soak in SG!)
  • 225ml of milk
  • Milk or egg for glazing


  • Preheat the oven to 220c lightly grease two baking sheets
  • Sift the flour with the baking powder and salt
  • Rub in the butter to the flour etc until it resembles breadcrumbs
  • Stir in sugar and pre soasked sultana’s
  • Make a deep well in the flour, pour in the liquid and mix to a soft, spongy dough with a palette knife
  • On a floured surface, knead the dough lightly until it is smooth roll out to at least ½ inch think and stamp into small rounts
  • Put the rounds on the baking sheet and brush with milk or egg, bake until well risen and brown for around 30 minutes, leave to cool on wire rack or serve straight from the oven

Download PDF version here: english-sultana-scones-jocelyn-alexander