Barbara's Never Fail Scones

Sift 3 cups of self-raising flour into a large bowl. This helps to make the scones light and airy and removes any lumps.

Pour 300ml of cream and 300ml of soda water into a measuring jug. Mix gently to combine, being careful not to knock out all the bubbles.

Make a well in the center of the flour and pour in the cream and soda water mixture. Use a knife to gently fold the ingredients together until just combined. The dough will be very soft and sticky.

Generously dust your work surface and hands with flour. This is important because the dough is very sticky. Scrape the dough out of the bowl onto the floured surface.

Gently bring the dough together with your hands, spreading it out slightly. Pick it up and put it down again, adding more flour to your hands and the surface as needed. The goal is a soft, manageable dough.

Gently flatten the dough with your hands to about 1 inch thickness.

Dust a scone cutter or a glass with flour. Cut out scones, pressing straight down without twisting. Place the scones close together on a baking tray lined with parchment paper. This helps them rise evenly.

Gently bring the scraps of dough together and re-flatten to cut more scones. Try not to overwork the dough.

Preheat your oven to 220°C (425°F).

Bake for 15-20 minutes, or until the scones are golden brown and sound hollow when tapped on the bottom.

Let the scones cool slightly on a wire rack before serving.