Step 1 Sieve the flour and salt into a large bowl.
Step 2 Dice up the butter and rub into the flour using your fingertips until it is all incorporated and you have a sandy texture.
Step 3 Mix in the sugar, baking powder and sultanas.
Step 4 Add the milk and mix together until you have a soft but not too sticky dough.
Tip; don’t over work the dough as you mix in the milk, once it has come together, stop. You are looking for a soft textured dough for scones, not elastic and springy as you would for bread.
Step 5 Turn out onto a floured surface and roll out to 4cm deep.
Step 6 Allow to rest for 20 minutes before cutting out with a 70mm cutter and placing on a baking sheet or parchment.
Step 7 Beat the egg with a little milk in a small bowl and using a pastry brush, brush the tops of the scones before baking for approximately 25 minutes in a pre-heated oven at 165°C.
Step 8 Allow to cool on a wire rack before serving with jam and clotted cream.