I love eating scones but I am no aficionado when it comes to making them. These perfect for sharing lemon sultana funfetti scones came about after I received an email from a reader asking for scones with a twist for her 14th birthday. (Happy Birthday Nazima). After 7 tries I eventually got them to turn out perfectly buttery, crumbly and so bright and colourful. Perfect for a birthday party 😀
And nothing screams birthday party like sprinkles! Everyone loves sprinkles and funfetti treats.
But I didn’t want to just make plain scones, oh no. I added sultanas that had been soaked in fresh lemon juice and I also added lemon zest to these babies, to up the lemon flavour even more. So each bite has a sweet lemony taste to it.
I used bread flour in these scones, I just like the texture it gives scones. It helps to keep them very soft and a little flaky. But I have made these with plain / all purpose flour and they are lovely as well. So don’t go rushing out to buy bread flour. Use it if you have it in the house, go on give it a try. I promise you will be very pleasantly surprised.
I have also made these without the sprinkles and they are a lovely scone to enjoy either way. The sprinkles just give them that lovely burst of colour. And who doesn’t love a little funfetti now and again? Perfect for a birthday.
As for the little icing drizzle on top, again this is completely optional. I just thought it was a great way to get even more sprinkles onto these scones. And its the most basic of basic drizzles. Just a simple mix of icing sugar and water. Sweet and perfect! So I hope you enjoy these Perfect For Sharing Lemon Sultana Funfetti Scones. They certainly do make for a festive treat 😀
- 135 grams sultanas (1 cup)
- 2 lemons - zest'ed & juiced
- 500 grams bread flour *See Note* (3 and ¼ cups)
- 5 teaspoons baking powder
- 80 grams cold unsalted butter (1/3 cup + ½ tablespoon)
- 100 grams sugar (1/2 cup)
- 65 grams sprinkles *See Notes* (1/3 cup)
- 2 large eggs - beaten
- 120 millilitres milk (1/2 cup)
- 7 tablespoons icing sugar
- 2 and ½ teaspoons cold water
- Preheat your oven to 220C / 425F / Gas mark 7 and line a large baking sheet with either a silicon baking mat or parchment paper and place to one side.
- Measure out your sultanas into a small bowl and cover with zest and juice of your lemons.
- Pulse the flour, baking powder and cold butter together in a food processor until it looks like fine sand then transfer the mix to a large mixing bowl.
- You can easily do the previous step by hand if you do not own a food processor.
- Scoop out approx. 60 grams (1/2 cup) of the flour and place to one side.
- Add in the sugar and sprinkles to the flour mix and gently stir in.
- Gently whisk the eggs and milk together and pour them into the flour and with a gentle hand bring everything together.
- The dough will be sticky but that is fine. Sprinkle half of the flour you put to one side on to your work surface and pour the dough onto it. Then sprinkle the remaining flour on top of the dough and gently bring it all together.
- Place the dough on your baking sheet and gently pat it out to about an 8 inch round and approx. 2 inches thick.
- With a sharp knife gently cut into wedges and pop your scones into the oven.
- Check them at 20 minutes, if they feel firm to the touch and are a nice golden colour they are ready to come out of the oven. If not give them a few minutes more.
- After a few minutes to slightly cool on the baking sheet, again with a sharp knife follow the score marks and cut them into your wedges and place them on a wire rack to fully cool down.
- Mix the icing sugar and water together in a small bowl and using a small spoon drizzle it all over the top of the scones once they are at room temperature.
2. Sprinkles - I used the brightly coloured sugar strands, sometimes called jimmies because they hold their colour far better than the little round balls which bleed their colour very easily. They are fine for sprinkling on top but not in the batter.
3. Like most scones these are best eaten on the day of baking. But kept in an airtight tin they should be good for 3 days.