Preheat the oven to 200ºC/180ºC Fan/400ºF (gas mark 6).
Weigh out the butter and cut it into small cubes.
Weigh the flour, caster sugar and salt into a large bowl and stir to mix.
Add the cubed butter to the bowl and rub with your fingers until the mixture resembles fine breadcrumbs.
Stir in the sultanas.
Now add a little milk, say a tablespoon at a time, and stir it through the mixture with a knife after each addition. Start to squeeze the mixture together with one hand, gradually adding more milk after each 'squeeze' until the mixture comes together in a dough. There is no need to knead the dough here, you are trying to handle it as little as possible.
Sprinkle a little flour onto the worktop and roll the mixture out until it is about 2.5cm to 3.5cm (1 to 1 1/2 inch) thick - you will need very little rolling to reach this thickness. Now use a cutter to cut out 12 scones, gathering the cuttings together and re-rolling as necessary.
Dip the bottom of each scone in the flour on the worktop before placing them on two ungreased baking trays.
Bake for 12-14 minutes until golden brown.
Leave to cool on a wire rack.
Now eat and enjoy!
Roll out the dough as little as possible - as a guide, it should be at least the depth of the cutter. If you make the scones too thin they will be dry.