Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine 3 cups of self-rising flour with 2 cups of heavy cream. Stir until a soft dough forms.
Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat or roll the dough into a circle about 1-inch thick.
Using a sharp knife or pastry cutter, cut the dough into wedges or use a round cookie cutter for traditional scone shapes. Place them on a lined baking sheet.
Bake the scones in the preheated oven for 12-15 minutes, or until they are lightly golden on top.
Once baked, remove the scones from the oven and let them cool for a few minutes on a wire rack. Serve warm.
