Preheat the oven to 250°C.
Sift the dry ingredients into a large bowl and mix well.
Rub the butter into the flour mixture.
Gently mix the sultanas into the bowl.
Whisk two eggs and natural yoghurt together in a separate container.
Create a well in the dry ingredients and stir in the liquid to form a soft dough.
Knead the dough lightly on a rice-floured board to shape into a round.
Roll the dough to 2.5cm thickness and cut using a 5.5cm cutter.
Place rounds on a floured baking sheet and brush with beaten egg.
Bake for 10 minutes until the tops are golden brown.
Cool the scones on a wire rack before serving.