A Classic Scone Recipe

For Afternoon Tea Week, we wanted to create the perfect sultana scone to be accompanied by raspberry jam and clotted cream.

Arranged on our bold Halo tableware collection, the scones look rich, indulgent and eye-catching. A simple recipe which can make 7-10 scones, they will take around 40 minutes to prepare and bake. These scones are delicious served both warm and cold.


250g Self-raising flour (for a gluten-free option, use gluten-free self-raising flour)

1 Tsp baking powder (can be gluten-free)

50g Butter

50g Caster sugar

1 Medium egg

1 Beaten egg to glaze

150ml Milk

100g Sultanas

Raspberry jam

Clotted cream.


-Begin by setting the oven to gas mark 7 or 220C

- Starting with the flour and baking powder, sift them in a mixing bowl

- Next, add in the butter and use your fingers to combine the mixture to a consistency of fine breadcrumbs

- Stir in the sugar

- Then carefully beat the egg and milk together in a separate bowl and add this to the main mixture

- Add in the sultanas and mix well

- Line a baking tray with butter

- Depending on the size of the scones that you would like to make, use a spoon or ice-cream scoop to create mounds of the mixture on the baking tray

- Finish with a brush of egg over the top of each scone

- Bake the scones for 15-20 minutes until they turn a light-golden colour

- When ready, remove the scones from the oven and place onto a wire rack to cool

- Finally, serve up with a generous portion of jam and cream.

We would love to see you recreate these scones, tag us on social using @denbypottery. For more Afternoon Tea inspiration, discover the perfect tableware to add to your tea setting here.
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