I have a wonderful scone recipe that came from a book titled "From Celtic Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is for Sweet Milk Scones which I basically use as a starting point and then add whatever we are in the mood for. Most often we eat Parsley and Onion Honey Scones - Using the basic recipe for Sweet Milk Scones, substitute 1/4 Cup orange juice and 1/2 Cup milk for the 3/4 Cup milk, and add 2 Tablespoons honey, the grated zest of 1 lemon, and 1 Tablespoon chopped walnuts to the dough before rolling it out.
The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour.
There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc.