Scones that cannot fail

These are brilliant scones.  I cannot make real scones for the life of me, however, these scones never ever fail.

You need:-
1 egg
1 dessertspoon of sugar or Splenda
1/2 cup of cream
1/2 cup of milk
2 cups of self raising flour

beat the egg and sugar
then add the cream and milk
mix thoroughy, I do like to cheat so usually put in more cream than milk
mix in the self raising flour, do not madly mix just cut across the mix with a knife
the mix is a bit sticky but you can fling in a bit of flour so it is easier to work with
turn out onto a floured board and lightly knead (and I mean lightly)
I have a scone cutter that my daughter made me when she was in year 9 so I always use it
people have told me that it makes the scones too small but the point is she made it for me
every time you use the scone cutter dip it into a small container of flour that way it won't stick
place scones onto a floured oven tray
If you put the scones onto the board fairly closely it will make them rise higher
cook for about 12 minutes at 200/210 degrees celsius in an ordinary oven a little less time for fan forced
If you are not sure that the scones are cooked tap on the top and if it sounds a little hollow they are cooked, or you
can sacrifice one of the scones by breaking it open to check,
that is the one that you get to eat before you serve up so you are one up on everyone else
this mixture makes 12 small scones
naturally double, treble or quadruple your recipe for more scones
If you have a bigger scone cutter that will please your guests, go for it
I cooked scones at Christmas and had no cutter so just cut them up with a knife and then patted them into rough rounds
I also make other flavour scones by putting different ingredients into the mixture
You can add sultanas, dates, cheese/ham and pumpkin  into the mix preferably not all at the same time but I would pay to see that
This is all a bit trial and error but you just need to experiment

I hope you love these scones as much as I do
Believe me everyone thinks you are a genius when you bring a lovely plate of them to the table
Cheers