Method

1. Preheat the oven to 160°C and line a baking tray with baking paper.
2. In a bowl, add the self-raising flour and make a well in the centre. Pour in the milk and cream, then mix with a fork (or electric mixer) until a shaggy dough forms.
3. Turn the dough onto a clean surface and knead gently with your hands until it comes together. Don’t worry if it’s still a little rough!
4. Pat the dough down to about 2-3 cm thick. Use a 5 cm cookie cutter to cut out scones and place them close together on the lined tray.
5. Brush the tops with milk, lightly sprinkle with flour, and bake for 10-15 minutes. Increase the oven to 180°C for the last 5 minutes to get golden tops.
6. Remove from the oven once risen and golden. Serve warm with jam and cream, or enjoy once cooled.