Preheat the oven to 230c. Sift the flour, baking powder and sugar together in a bowl. Sift again to ensure the baking power is well mixed. Rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and pour in the eggs and enough milk to give a fairly soft dough. Mix in the sultanas. Turn the mixture onto a lightly floured surface. Roll out lightly to a thickness of about 2cm. Cut into rounds with a 5cm cutter.
Place the rounds on a baking sheet. Liberally brush with beaten egg, making sure the egg wash doesn't spill over the edges (this will prevent cooking).
Bake for about 10-15 minutes until brown and well risen. Transfer to a wire rack to cool.
Method for the blackcurrant jam
Bring fruit, water and sugar to the boil, simmer for 20 minutes then transfer to a jar and cover with greaseproof paper
Method for the orange cream
Combine the cream with the orange zest.
Serve the scones topped with orange cream and blackcurrant jam.