Preheat oven to 220°C (210°C fan) and line your scone tray with non-stick baking paper.
Sift the flour and salt into a large bowl. Add butter and rub in lightly with fingertips. Add sugar and sultanas and stir to combine.
Make a well in the centre of the mixture. Add the beaten egg and almost all of the milk. Fold in the liquid using a wooden spoon, adding more milk if needed. Turn out onto a lightly floured surface and knead until smooth. Roll out to a circle approx. 2cm thick
Using a 5cm cutter, cut out your scones . Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.