Preheat the oven to 220°C.
Sift the flour, baking powder, and salt into a bowl.
Stir in the sugar and rub in the butter until the mixture resembles fine breadcrumbs before adding sultanas.
Incorporate the milk gradually to form a smooth dough and rest for 15 minutes.
Roll the dough on a floured surface to a 2cm thickness.
Cut rounds using a 5cm pastry cutter without twisting.
Glaze the tops with beaten egg or a dusting of flour.
Bake on a greased tray for 10-12 minutes until golden brown.
Serve warm with jam and clotted cream.
Dissolve the jam sugar with lemon juice, zest, and water over low heat.
Add the strawberries and black pepper to the syrup.
Boil the mixture until it reaches 105°C.
Skim any froth from the surface and allow it to cool.
Seal the jam in sterile jars.