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Preheat your oven to 180°C.
Rub together the flour, baking powder, butter and sugar until the mixture resembles fine breadcrumbs.
In a separate bowl, whisk together the eggs and buttermilk.
Pour the wet ingredients into the dry ingredients and mix until a smooth dough forms.
Fold through the soaked sultanas, if using.
Turn the dough out onto a lightly floured surface
Roll the dough to approximately 2.5cm thick and cut out your scones.
Leave the cut scones to rest for another 20 minutes.
Brush the tops with beaten egg.
Bake for 10–12 minutes, or until beautifully golden.