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!
Do space out the scones on the baking tray as they expand a lot of baking.