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Preheat oven 220C/200C fan/gas 7
Sieve 350g self-raising flour and 1 tsp baking powder into a large bowl.
Add 2 tbsp of caster sugar and combine well.
Add cold butter and using your fingers, combine through the flour, feeding the mixture through your fingers until it resembles breadcrumbs.
Mix in the sultanas.
Crack egg into 175 ml buttermilk and mix.
Gradually add buttermilk and egg mixture to the flour mixture, using your hands to bring it all together. You may not use all the buttermilk so be sure to add this gradually so mixture does not become too wet.
Tip your dough onto a surface dusted with a little flour.
Wash your hands at this point as it will be much easier to work with your dough with clean hands.
Sprinkle a little flour over your dough and fold the dough over 2-3 times until you form a smooth ball and using your rolling pin, roll to a depth of 4cm.
Use a 5cm cutter to cut scones, placing cutter in flour if you need to stop it sticking to the dough.
Brush each scone with a little beaten egg and place on a floured baking tray.
Bake for 12-18 minutes (depending on size of your scones) until golden on top.
Once baked, place on a wire rack and cover with a clean tea towel.