Eric Lanlard’s Aperol Sultana Scone Recipe

Aperol Sultana SconesAperol Sultana Scones
Menu item
Serves 16 scones
Prep time
Cook Time

Try this delightful Aperol Sultana Scone recipe by Eric Lanlard for your next High Tea.

Eric Lanyard
Eric Lanyard

Bitter oranges are difficult to get hold of, but by using the classic aperitivo, Aperol you can bring the characteristic flavours to the ready-to-burst golden raisins, and your scones will take on a gorgeous orange colour.

Serve the scones with jam and cream, and enjoy with a glass of champagne.

Master pâtissier and baker to the stars Eric Lanlard’s cookbook ‘Afternoon Tea’ features deliciously achievable recipes, that you can bake for your High Tea at home.

Afternoon Tea by Eric Lanlard, is published by Octopus Books (c) photography Kate Whitaker.


Find more Scone Recipes in the High Tea Society Recipe Collection.



  • 225 Grams
    (8 oz) self-raising flour, plus extra for dusting
  • 1/4 Teaspoon
  • 25 Grams
    (1 oz) golden caster sugar
  • 50 Grams
    (1¾ oz) unsalted butter, diced
  • 2 Tablespoons
    orange blossom extract
  • 125-150 Millilitres
    (4–5fl oz) buttermilk
  • 4 Tablespoons
  • 50 Grams
    (1¾ oz) golden sultanas, soaked overnight in Aperol
  • 1
    beaten egg, to glaze


  1. Preheat the oven to 200°C (fan 180°C) 400°F/gas mark 6.

  2. Line a baking tray with baking paper.

  3. Sift the flour into a mixing bowl, then stir in the salt and sugar. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Add the orange blossom extract.

  4. Mix the buttermilk and milk together in a jug. Pour the buttermilk into the bowl, a little at a time, and gently mix together.

  5. Before the dough has completely come together, add the sultanas and combine to form a smooth, but slightly sticky dough. Do not overmix.

  6. Turn the dough out on to a very lightly floured surface and knead briefly (3–4 times only) to remove the cracks, then roll out to 3cm (1¼in) thick. Using a 5.5cm (2¼in) diameter plain cookie cutter, stamp out 16 scones (see Tip on page 68). Place on the prepared baking sheet and brush the tops with beaten egg.

  7. Bake in the oven for 10–12 minutes until well risen and golden. Transfer to a cooling rack and leave to cool.

    Aperol Sultana Scones