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Preheat your oven to 180°C and line a baking tray with baking paper.
In a large bowl, combine the self-raising flour, thickened cream and Sprite. Mix until a soft dough forms. If the dough is very sticky, add a little extra self raising flour.
Turn the dough onto a lightly floured bench. Don’t knead it. Instead, gently fold the dough over onto itself a few times to create layers.
Flatten the dough with your hands (or a rolling pin), then fold it over one more time. Gently press it out until it’s about 2–3 cm thick.
Cut out your scones using a round cutter or the rim of a glass. Place them onto the prepared tray, leaving a little space between each one.
Brush the tops with a little extra thickened cream or milk.
Bake for 20–25 minutes, or until the scones are golden on top.
Allow to cool slightly before serving warm with butter, jam and cream.