I've never used such a decadent scone recipe with cream before. This is from the new Love & Food at Gran's Table, compiled by Natalie Oldfield (PQ Blackwell, 2015). It features recipes from 60 grandmothers from NZ and around the world, including my mum!

2 c self-raising flour
1/2 tsp salt
50g cold butter, chopped
1/4 c cream
1/2 c milk
1 egg, slightly beaten
jam and cream

Preheat oven to 200C. Line oven tray with baking paper.
Place flour, salt and butter in a bowl and mix with fingertips until mixture resembles breadcrumbs. In a separate bowl mix cream, milk and egg. Pour into flour mixture and mix to combine.
Place on floured surface and roll out to about 1cm thick, then cut into eight rounds using a cookie cutter.
Place on oven tray and cook for 15-20 min. Cool on a wire rack.
Serve with jam and cream.