In answer to the recent request for scones, I dug some up
from: Hamlyn All Colour Cakes and Baking cookbook.  It is
an honest-to-goodness British cookbook.

Fruit scones are my favorite, so I'll write the recipe for
them first.  Because this is a British cookbook, the
measurements may look a little different than you're
used to.  In these recipes, I assume that caster sugar is
roughly equivalent to the American granulated sugar.

                   Fruit Scones

8   oz.   self-raising flour (225 g)
1/2 tsp.  baking powder
2   oz.   butter or margarine (50 g)
2   Tbsp. caster sugar (granulated sugar)
3   oz.   mixed dried fruit  (e.g., raisins)
1/4 pint  milk (150 ml)
milk to glaze

Preheat oven to 425 F.

Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and add enough milk to mix to a soft dough.

Turn onto a floured surface, knead lightly and roll out to 3/4-inch
    thickness.
Cut into 2-inch rounds and place on a lightly floured baking sheet.
Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack.
Serve with butter and jam
(or clotted cream--sort of like whipped cream (yum yum)).

Tip:  Most scones will keep for a day or two if stored in an
      airtight container, but are always best reheated in the
      oven for a few minutes before serving.

-**-

Next we have Drop Scones.  These are * a lot * like pancakes.

                         Drop Scones

8   oz.     plain flour (225 g)
1   tsp.    cream of tartar
1/2 tsp.    baking soda
1/2 tsp.    salt
1   oz.     caster sugar (granulated sugar)
1   large   egg
8   fl. oz. milk
1   Tbsp.   oil

Sift the dry ingredients together into a mixing bowl and
    make a well in the center.
Add the egg and half the milk and mix to a smooth batter.
Gradually beat in the remaining milk with the oil.

Heat a heavy frying pan or griddle and grease lightly.
Drop tablespoons of the batter onto the hot surface and
    cook until the top is blistered.
Turn with a spatula and cook until the underside is
    golden brown.

Serve with butter.

Tip:  Keep the scones warm for serving by wrapping in a
clean folded tea towel--this way they will keep moist
and warm until they are all cooked.

-**-

Finally, we have Basic Scones.

                   Basic Scones

8   oz.     plain flour (or 8 oz. plain wholemeal flour, if desired)
1   tsp.    cream of tartar
1/2 tsp.    baking soda
pinch of    salt
2   oz.     butter or margarine
1   oz.     caster sugar (granulated sugar)
4   fl. oz. milk
milk to glaze

Preheat oven to 425 F.

Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and enough milk to mix to a soft dough.

Turn onto a floured surface, knead lightly and roll out to a
    3/4-inch thickness.
Cut into 2-inch rounds and place on a floured baking sheet.
Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack.
Serve with butter or cream, and jam.