Lemon and sultana scones

A zesty twist on traditional scones. However, if you don’t like any flavours you can leave them out and you still have the most gorgeous scones.


  • 350g/12 Self Raising Flour

  • Pinch of Salt

  • 50g/2 oz Caster Sugar 

  • 50g/2 oz sultanas

  • 75g/3 oz Connacht Gold  Butter (room temperature) 300ml/1⁄2pt Milk (approx)

  • Zest of 1 lemon

  • Beaten egg yolk for egg washing

To Serve

  • Raspberry Jam 
  • Whipped Connacht Gold Cream


Preheat oven to 200°C/400°F/Gas 6. Dust flat baking tray with flour.

Sieve the flour and salt into a bowl, then stir in the sugar. Rub in butter with tips of fingers lifting ingredients to introduce air to the mix. Mixture should resemble breadcrumbs. Mix in the lemon zest and sultanas.

Add sufficient milk to create a soft dough.

Turn onto a floured board and gently knead to remove any cracks.

Roll out lightly to 3cm/1″ in thickness. Cut into scones with a cutter 8cm/3″ dipped in flour.

 Preheat baking sheet/tray while cutting the scones. Brush the top of the scones with the beaten egg yolk.

Bake on upper shelf position for 10-15 mins approx until risen and golden brown.

Cool on a wire tray. Serve with cream and jam or just good old butter.


Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.

Chef Adrian

Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.

Sarah Battle

Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.