Just baked a batch and almost scone!

I remember the first time I tried a scone at QVB's the tea room. It was a little crunchy on the outside, soft and fluffy on the inside. With a doughy taste with a hint of milk, and when you combine it with a reckless dollop of clotted cream and berry jam...oh. ya-uummmm! thats heaven.
Looking around online I couldn't find simple recipes, there was either too much butter, too much milk, not enough milk, adding preservatives or just some crazy mumbo jumbo stuff.
That was until I came across this recipe. At first I was a bit sceptical on whether there were enough ingredients going into it. But then I thought why not try and wing it?

So, ingredients;
2 C self raising flour
Pinch of salt
1/2 cup cream ( I bought a 300ml tub of cream and just used half)
1/2 cups of milk

Oven to 220'C (I've got a really old crappy oven so depending on whether yours is strong or not adjust to what you think would be reasonable, but they're only gonna be in there for about 10mins)

1. Sift all the dry ingredients together into a large bowl
2. Fold the cream in with a butter knife, mix until you get a some what crumbly mixture
3. Add milk, and mix with knife until almost evenly moist.
4. Flour your bench and smack your onto the bench
5. Not so much kneading, but I just brought the edges in making it neater and less likely to crumble about around the edges
6. Seeing as my rolling pin is a joke of a size, I patted the dough out till 1.5cm - 2cm thick
7. Use a cookie cutter, or scone cutter (if there is such a thing). Or improvise like I did and find a reasonable sized cup
8. Punch out your pikelets of dough and lay them in the tray nicely, brushing them with milk
9. Bake for 10 mins, or a little bit longer until they're golden. But best to check at 10 mins.

I got 9 good scones out of a batch, with one extra dud I squished in the side made from the left over dough. And you can see the funny shaped one below was one of my duds. Haw haw.