Traditional English scones are different from the hardy, muffin-size sort that populate U.S. pastry cases. The original variety are smaller and much more delicate, with a tender crumb, most often made with currants or raisins. Here are some recipes that pass muster with British hounds.
Cream scones that use no fat but heavy cream are simple to make and have a wonderful texture. Anne, who used a recipe with the same proportions when she baked scones for a café, points out that you can use any sort of dried fruit (currants, dried cranberries, raisins), chocolate chips, chopped nuts, or coconut as your add-in.
Board Link: SCONE RECIPE WANTED: must be good