Archive of BBC Food Recipes


Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
Dietary Vegetarian
From MasterChef
This straightforward recipe for sultana-studded scones is just the ticket for a quick afternoon treat.


  1. Preheat the oven to 200C/400F/Gas 5.

  2. Place the flour, baking powder and sugar in a food processor and pulse briefly to combine. Add the butter and pulse until the mixture resembles breadcrumbs. Transfer the mixture to a bowl and make a well in the centre.

  3. In another bowl, beat together the eggs and milk, reserving a tablespoon of the mixture to use as an egg wash. Add the rest to the flour mixture, along with the sultanas, stirring until the mixture comes together to form a dough. Turn out onto a floured work surface and knead briefly until the dough is smooth.

  4. Gently press the dough out to a thickness of about 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash.

  5. Bake the scones for 10-12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly.

  6. To serve, cut each scone in half and serve with clotted cream and strawberry jam.


  • 225g/8oz self-raising flour, plus extra for dusting
  • 1 tbsp baking powder
  • 2 tbsp caster sugar
  • 50g/2oz cold butter, cut into cubes
  • 1 free-range egg
  • 75ml/3fl oz milk
  • 30g/2oz sultanas

To serve

  • clotted cream
  • strawberry jam

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Cooking ingredients

Dairy, eggs and chilled


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