http://www.bbonline.com/recipe/snughollow_pa_recipe1.html
Pictured are drop scones on the left and patted out and cut scones on the right. While the triangles are more traditional the texture is much better on the drop scones.
350°
1 1/2 cup flour
3 tablespoons sugar
1 1/2 teaspoons grated lemon peel (1 lemon)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled butter, cut into pieces
9 tablespoons whipping cream
2 tablespoons lemon juice
extra cream for brushing on top
sanding sugar
Mix flour, 3 tablespoons sugar, lemon peel, baking powder, baking soda and salt in processor. Add butter, cutting in with on/off turns until mixture resembles coarse meal. Put mixture into bowl. Add 8 tablespoons cream and lemon juice, blend until soft moist dough forms. Drop dough by 1/4 cupsful onto heavy baking sheet. Brush tops with 1 tablespoon cream. Sprinkle generously with sanding sugar. Bake until lightly colored, about 15-25 minutes.
This recipe doubles easily. I use a disher, either 1/4 c 2 T. I think I can taste the aluminum in the baking powder, I usually got al-free but picked this up accidentally. I’ll update when I remember to try again.