Preheat the oven to 200C Fan / 220C.
Weigh flour, baking powder and sugar into a mixing bowl.
Grate butter in to the same bowl and rub in to form a mixture with the texture of breadcrumbs.
Break the eggs into a measuring jug and top up with milk to 300ml. Stir together.
Add the milk and egg mixture gradually to the dry ingredients using a palette knife or tablespoon to stir until it forms a soft and sticky dough. You should be left with a couple of tablespoons of the mixture for glazing the scones. Mix in the sultanas.
Roll out on a floured surface to 2cm thick and use a 5cm cutter to cut out scones. Turn the cut scones over and place them on a lined baking sheet.
Brush the tops of the scones with the remaining egg and milk mixture and bake for 12 to 15 minutes.
Cool on a wire rack. Eat or freeze the same day.