If you’re not familiar with sultanas, they’re really just a fancy name for golden raisins. The kind I use here look a little darker than the ones you may be used to seeing in stores because they’re unsulphered (sulpher dioxide is a preservative that makes them so pretty and golden) but certainly use whichever is easy for you to find. You could also use currents, regular raisins or dried cranberries instead.
Preheat the oven to 375 F. Line a large baking sheet with a silicone mat or parchment paper (or spray with non-stick spray).
In a medium bowl, whisk together both flours, sugar, baking soda, baking powder, ground spices, salt and orange zest. Add the cubed butter and, using your hands or a pastry cutter, rub or cut it into the flour mixture until it resembles small, course peas. It’s o.k. to have a few larger chunks of butter.
In a small mixing bowl, whisk together the egg, heavy cream, maple syrup and vanilla extract. Add the liquid ingredients to the dry ingredients and, with a large wooden spoon or flat spatula, stir until the dough gathers together in an uneven ball. Fold in the sultana raisins. Make sure all the flour is incorporated, but be careful not to overmix. Refrigerate the dough for 10 minutes.
Using a large spoon, drop 10 even mounds of dough onto the prepared baking sheet. Bake for 16-17 minutes, or until tops are golden brown. Let the scones cool on a wire rack before serving.