Preheat oven to 425°F.

Grease and line a cookie sheet.

Set aside.

Sift flour, baking soda and salt into a bowl then stir in sugar until well combined.

Cut in butter into a flour mixture until it resembles breadcrumbs.

Blend in the sultana.

Make a well in the center of the crumbled mixture.

Slightly beat egg then add buttermilk and pour into a well.

Stir in flour mixture into the liquid with a for until well-blended.

Form the dough into a ball and place on a lightly floured surface.

Knead lightly until well-blended.

Roll dough into a 3/4"-thick round.

Using a floured 2- 1/2-round cookie cutter, cut out as many rounds as possible then place in a prepared cookie sheet at least 1"-apart.

Brush top of scones with a little milk and bake for 15 minutes or until risen and golden brown.

Remove and cook in a wire rack.

Set aside.

To prepare the lemon curd:
Combine the lemon rind, lemon juice, butter, sugar and salt in a heat proof bowl and place over a saucepan of simmering water.

Stir gently until butter melts.

Whisk in the eggs into the butter mixture over low heat until mixture thickens.

Do not allow to boil to prevent mixture from curdling.

Chill before serving.

Split each baked scone into two and fill with lemon curd.

To assemble:
Decorate top of scones with whipped cream and caramelized orange rind.

Yields 6 pieces.