Preheat your oven to 200°C/Fan 180°C/Gas Mark 6 then lightly grease a large baking sheet.

Mix the flour, baking powder, lemon peel and salt in a bowl then rub in the butter with your fingertips.

Stir in the sultanas, sugar, egg and milk to form a soft dough, handling as little as possible to keep them light.

Roll the dough out on a lightly floured surface until 1.5cm thick then fold half over the top of itself (this gives a nice natural break to cut them open once cooked), then flatten slightly using the palm of your hand.

Cut into 24 mini scones using a 4cm cutter, re-rolling as required.

Bake in the centre of the oven for 10-15 minutes until risen and golden, then transfer to a wire rack to cool completely.

Once cooled split and fill the scones with lemon curd and clotted cream then serve and enjoy!