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Preheat your oven to 220°C (200°C fan) or gas mark 7 and line a baking tray with parchment paper.
In a large bowl, combine the self-raising flour, caster sugar, and a pinch of bicarbonate of soda. Mix briefly to combine.
Add the cubed butter to the dry ingredients and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Relax into it!
In a jug, mix the double cream and milk together. Gradually pour the mixture into the dry ingredients, stirring gently with a knife or spoon, until the dough comes together. Avoid overmixing.
Turn the dough out onto a floured surface and gently knead it two or three times to smooth it out. Roll or pat the dough to about 2-3cm thick.
Use a round cutter to stamp out your scones. Press straight down without twisting to help them rise evenly. Gather any scraps, reshape, and cut out more scones.
Arrange the scones on the prepared baking tray, leaving a little space between each one. Brush the tops with cream to give them a golden finish.
Bake in the preheated oven for 12-15 minutes or until the scones are risen and golden brown.
Transfer the scones to a wire rack to cool for a few minutes before serving.