Zest and juice your lemon.
Place your sultanas in a small bowl and cover them with the lemon juice and place them to one side.
In a food processor add in the flour, baking powder along with the cold unsalted butter and pulse until you have a fine sandy texture.
Add in the sugar & lemon zest and pulse for a few seconds.
Then turn your food processor on to a slow speed and pour in the cream slowly until a dough ball forms. You may need less or a little more cream, I found 180ml hit the sweet spot for me.
Scoop th ball out of the processor and gently fold in the lemon soaked sultanas.
Then wrap it in either foil, a plastic bag or clingfilm and place it in the fridge for at least 30 minutes.
Preheat your oven to 190C / 375F / Gas mark 5 and either using a silicon baking mat or baking parchment place your scone dough onto it and pat it out into a medium sized round that will yield 8 scones about 1 inch thick.
Using a very sharp knife cut your scones into shape and brush a little milk on the top of each scone.
Place the tray in your hot oven and bake. Check on them after 15 minutes for doneness, they should be golden in colour and sound a little hollow when tapped on the base. Mine took exactly 18 minutes to bake perfectly.
Allow the scones to cool slightly before serving.
You can keep these scones in an airtight tin at room temperature for 3 days or alternatively freeze them for 2 months.