Ingredients: - 
250g all-purpose flour, 
2 tsp baking powder,
Pinch salt,
60g cold butter, cubed,
1 Tbsp castor sugar,
⅓ cup sultanas,
1 egg, beaten lightly,
½ cup milk,
Milk or egg, for glazing -   
METHOD: - 
Preheat oven to 220 C. Line a baking tray with grease-proof paper. Sift the flour, baking powder and salt into a bowl. Add the cubed butter and rub into the flour briefly, and lightly using your fingertips, until the mixture resembles fine breadcrumbs. Add the sugar and sultanas and stir to combine.
Make a well in the centre of the flour mixture. Add egg and almost all the milk. Mix with a flat-bladed knife, to a soft dough, adding more milk, only if necessary.
Turn the dough onto a lightly floured surface and knead very briefly and lightly, folding it back over itself, and pressing down, about 5 secs.
Press or roll out dough to a circle about 8-inches. Cut dough into circles using a floured 5cm cutter. Pile the scraps together and press or roll out. Cut more pieces, do not re-knead.
Place the scones on the prepared baking tray. Glaze with milk for a soft crust or egg for a shiny crust. Bake 10-15 mins or until well-risen and golden brown. Transfer to a cooling rack.
Serve with jam, cream and a pot of freshly brewed tea.