* Reserve a little of the egg white to brush over the scones.

Sift together the flour, salt and baking powder. Incorporate the butter until the mixture resembles breadcrumbs, then stir in the sugar and sultanas. Add the egg and cream. Mix lightly to a soft dough. Roll out the dough on a lightly floured surface to about 3/4 inch thick. Cut out rounds using a fluted or plain biscuit cutter, or squares or triangles, lightly re-rolling the dough as necessary. Place the scones on a parchment paper lined cookie sheet and brush the tops with the milk. Bake at 425 degrees F (220 C) for 12-15 minutes or until golden and a skewer inserted in the mddle comes out clean. Cool on a wire rack. These can be made the day before and reheated in a paper bag or tinfoil in the oven or microwave. Served with clotted cream or jam.