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Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray.
Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar, sultanas and beaten eggs.
Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough.
Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in.
Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).
Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge.
Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown.
Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked.