Heat your oven to 220°C/200°C Fan/430°F/Gas mark 7.
Line your large baking tray with a piece of greaseproof (parchment) paper.
Sift together both flours, baking powder and salt into your large mixing bowl.
Dot over softened butter and then rub into the flour mixture with your fingers, lifting the mixture up high as you go to incorporate air. Stop once the texture is sand-like and no lumps of butter remain.
Stir in your sugar and sultanas and then make a well in the centre.
Lightly beat together your room temperature milk, egg and vanilla extract and then pour into the well in the centre of your scone mixture.
Mix with your fork until it forms a slightly sticky dough and all of the crumbs have been incorporated.
Tip out onto a lightly floured work surface and bring together into a ball, knead about 5-6 times only.
Flatten out to a depth of one inch and then cut out 4 scones with your pastry cutter, bring the remaining dough together and cut out the remaining 4 scones.
Place your scones onto your lined baking tray leaving a gap of at least an inch between each one.
Bake for 10 minutes, if lightly golden on the top and base they are ready, if not give them another 1-2 minutes. Be careful not to overbake, this is a hot oven.
Remove to a cooling rack and leave to cool, serve warm with jam and clotted cream.