Pre-heat oven to 160°C fan/Gas Mark 3.
Tip the flour into a bowl and add the butter. Rub the butter in with your fingertips until the mix looks like fine breadcrumbs. Stir in the caster sugar. Mix in sultanas and bring together with the egg, milk, cream, and salt.
Roll or push the scone mixture to 1” thick and then cut with your desired cutter. Place on a lined baking tray. Brush to the top with a beaten egg or milk and bake for 25-30 minutes or until golden brown. Remove and cool on wire rack.
Jarrold’s Top Tip: Don’t overwork the mix. Just bring together until this makes a consistent dough and isn’t too wet.