Preheat your oven to 220°C (200°C fan). Line a baking tray with baking paper.

Soak the sultanas in a small bowl of warm water for 5 minutes, then drain and pat dry. This keeps them juicy and stops them burning in the oven.

In a large bowl, whisk together the flour, baking powder, caster sugar, and salt.

Add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs — work quickly so the butter stays cold.

Stir the vanilla extract into the cold milk. Make a well in the centre of the flour mixture and pour in the milk. Add the drained sultanas.

Using a butter knife or flat spatula, mix until the dough just comes together. Do not overwork — a shaggy, slightly sticky dough is perfect.

Turn the dough out onto a lightly floured surface. Gently pat (don't roll) to about 2.5cm thickness.

Using a floured 6cm round cutter, press straight down — don't twist — and cut out scones. Re-pat the offcuts and cut until all dough is used. You should get about 8 scones.

Place scones on the prepared tray, sides just touching (this helps them rise tall). Brush the tops with milk.

Bake for 13–15 minutes, or until risen and golden brown on top.

Transfer to a wire rack and allow to cool for 5 minutes before serving.