Lemon sultana scones

Sift flour, baking powder and sugar into a bowl.
Rub in butter until mixture resembles fine breadcrumbs. To check if it is ready, shake bowl – any pieces of butter not yet incorporated will rise to surface.
Add lemon rind and sultanas.
Beat milk and egg together. Reserve 30-45 ml (2-3 tbsp), then gradually stir remainder into flour mixture with a knife blade, until a soft dough forms.
Pat lightly until smooth. Shape mixture into an oblong approximately 2,5 cm thick, then press out 7,5 cm rounds with a biscuit cutter or upturned glass.
Pat and re-roll trimmings and cut out additional scones (makes 8 altogether).
Place on a lightly greased baking sheet, then allow to stand for 10 to 15 minutes to allow baking powder to start to activate (this give a lighter result).
Dust each scone with flour (for a soft-topped scone) or glaze with reserved beaten egg mixture if you like them with a glossy crust.
Bake at 220 ºC for 8 to 10 minutes, or until golden.
Cool on a wire rack for 10 minutes before serving.
For best results, eat on day of baking.
To serve, halve scones, butter lightly and top with jam, then whipped cream and strawberries.