Preheat your oven to 200⁰C/Fan 180⁰C/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 it 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 out 24 mini scones with a 4cm cutter, re-rolling the dough as required.
Bake in the centre of the oven for 10-13 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 – delicious – enjoy!