You can choose how crusty or how soft the sides of your scones are by adjusting how closely you place them on the baking sheet. If you like your sultana scones to be crusty all over, space them widely.
Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.
Add sugar and sultanas and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.
Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.