Pre-heat the oven to 220C.
Mix the dry ingredients together (remember to sieve your flour so there are no lumps).
Make a well in the centre, and add the cream and Irn Bru.
Mix the ingredients together until all combined. If the mixture is too wet for handling, add more flour.
Bring it into a ball and turn out onto a floured surface.
Roll the dough flat, and fold into three. Roll again, fold into three again and roll until about 3cm thick.
Cut out scones using a floured cookie cutter. Brush the tops of the scones with milk or beaten egg.
Bake in the oven for 10–15 minutes or until golden brown on top. Allow to cool on a wire rack.