Oven temperature 220c. Lightly grease a flat baking tray.
4 cups of good quality self-raising flour pinch of salt 300ml bottle cream 300ml of water
Method Sift self-raising flour & a pinch of salt in to a large mixing bowl. Pour in a 300ml cream and 300ml of water and mix to combine. Add a little extra water if you feel you need it. The mixture should be slightly sticky but don't over work the dough though.
Turn out onto a floured board and pat into shape. I made my mixture about 2 to 2.5 cm high and I used a large (6.2cm) cutter.
Arrange the scones on the tray so that they are about 1 cm apart. This means that as they bake they push against each other and raise up nice and high. Brush the tops with a little milk. Depending on your oven, cooking time should be between 15 and 20 minutes. They are ready when they are lightly browned on top and the middles have a 'cracked' look.
Turn out onto a clean teatowel. Wait as long as you can then slather with jam & cream. They are almost as good the next day as well, unlike most other scones. Enjoy.
You may want to try an even simpler method that tastes just as good and they come out beautifully soft:
1 x 300ml Thickened Cream
1 x 375ml can of lemonade (i like kirks but any generic is ok just to scweppes)
1kg of Self Raising flour
Mix cream and lemonade into a bowl, then just keep adding self raising flour until you get to a scone dough like consistency. Then gently roll out onto a floured surface, cut out the scones and place in a tray close together and brush the tops with milk. Bake at 180c for 15-20 minutes or until golden brown.