I believe that I have indeed seen self-rising flour here in Berlin -- perhaps at a shop that carried quite a few items from India. In any case, it's not necessary to buy it because it can easily be made from standard baking ingredients.
OT 1: In the US, it's use varies from region to region. It's quite popular in the South, but used only rarely in the Midwest.
OT 2: If the recipe came from Ireland, the type of flour used could also possibly make a difference. I've no idea as to how Ireland categorizes flour or what would typically be used in scones. I know that Austria uses a different system for designating its flour that Germany does, but I work with the German system now, so that's what I know.
Type 405 is roughly cake flour in the USA -- lower in gluten
Type 550 is roughly all-purpose (AP) flour in the USA
Types 812 and 1050 are like bread flours in the USA (Frankly, I've never seen 812 in the grocery store -- I had a recipe that called for it, and I found out that I could mix 1050 with 405/550 to approximate it.)http://www.germanfoodguide.com/flours.cfm