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Heat oven to 180°C fan.
Rub butter into flour, add salt.
Add the 50 ml cream and most of the milk. Using Mum’s butter-knife trick, cut through gently, adding a little more milk if needed.
You want a soft, moist dough — not wet and definitely not dry.
Turn onto a lightly floured bench and bring together gently. Roll or pat to about 3 cm / 1¼ inch thick.
Cut into rounds and gently reshape if needed.
Place on a lined tray and bake for 18–20 minutes, until risen and golden.
Cool between clean tea towels to stop the scones from getting hard.
Split and fill generously with strawberry jam and softly whipped cream.