Mix 2 cups self rising flour with 1 cup milk and 1 cup cream (I use low-fat for both). Mix lightly to a sticky dough, then knead to a flat 2 inch high circle. On a floured board, cut with a round cutter. Bake in a hot oven (flour pan only) for 12 minutes. Remove from pan and wrap in a clean tea towel. Serve warm with jam and whipped cream. For a real, Devonshire Tea, eat with a cup of tea! (Leftovers are great toasted for breakfast) This is such a foolproof scone recipe, and I have given it to many adult students that I have taught adult cookery to.