Surely you have Ann T's recipe....the best.
This is not Ann's but it's good for a simple scone...you might want to add a handful of golden raisins, or currents...or not if you like simple.

Lucy’s Scottish Scones

2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1 tsp salt
1/4 cup sugar
1 stick butter
1/2 cup milk (turning)

Mix dry ingredients, then rub in butter. Add the milk to
make a soft dough. Divide the dough in 4 parts and pat into rounds about 3/4
inch thick. Place on baking sheet and mark into quarters. Brush with milk, bake
at 425 for 12-15 minutes.

These cheese scones are light and delicious.

Ingredients
Serves: 8

• 200g/7 oz self raising flour
• 1/4 tsp salt
• 1/2 tsp mustard powder
• 1/2 tsp cayenne pepper
• 40g/1 1/2 oz butter
• 60g/2 oz grated strong Cheddar cheese
• 100ml (3 1/2 fl oz) milk

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Method
Prep:15min › Cook:10min › Ready in:25min

1. Heat oven to 220 degrees C / gas mark 7 and lightly grease a baking tray.
2. Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.
3. Cut the butter into small pieces and add to flour.
4. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in grated cheese.
5. Add the milk gradually, stirring well with a knife until the mixture begins to stick together.
6. With your hands, knead the mixture gently to form a soft smooth dough.
7. On a floured surface flatten or roll the dough to about 3cm thick round.
8. Use a 5cm round cutter to cut out individual scones.
9. Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top.
10. Cook for about 10-15 mins until golden. Cool slightly before serving.

Thanks!
The cheese scones sound good with dinner. I don’t know how to do weight
measurements vs volume, but I’ll figure it out.

She gives volume measurements...look again. 200 grams of flour is about a cup.

I don't have a recipe for savoury scones, but I've made lots of savoury biscuits using schmaltz or duck fat & bits of cheese & bacon & green onion. I just used a basic biscuit recipe (James Beard's) & subbed the fat, adding black pepper & a 2-3 Tbs each of the above mentioned items. I diced the cheese, rather than grating, so it stayed relatively intact.

Linda the ounces are weight not volume. I know weight/volume conversions are all over the board for flour, but based on my KA AP, 30g is 1/4 cup, so 200g would be about 1 2/3 cups.

Those cheese scones look good and will be tried soon.

Would all purpose flour come out the same (measurement wise) as self rising?
Can I sub all purpose for self rising, and
then add a rising agent like baking powder / baking soda? I don’t have
much use for self rising flour.

Hmmm...I was basing my guestimate on my recipe of 2 cups of flour to 1/2 a cup of butter. That recipe must be not very "short".
Engraving on palm..."30 g equals 1/4 cup..120 grams equals one cup"...flour that is.
I rarely cook by weight. My son is all about weighing...he's trying his damndest to convert me by translating old family recipes into ounces and grams....I try to translate weights to measures in my brain....but dammit...it's hard!

Linnea, Yes.

You can use all purpose and a rising agent. I have had good results over the years with 1 tsp baking powder per cup of flour. For extra light scones add about 1 teaspoon of lemon juice to the liquid.

I use my regular biscuit recipe and just adjust to make it more savory. Adding ham, bacon, cheese, chives, etc...

Country Biscuits

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt

1/2 cup shortening, lard, Crisco or butter (I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork just until dough starts to come together. Tip out on to lightly floured surface. (Will look shaggy) Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again. Do this at least three to four times. The dough is now ready to roll out. This whole step should only take 30 to 45 seconds. Do not over-handle. (Folding forms layers which makes for a very flaky biscuit).

Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet. Brush biscuits with a little milk or cream and bake for approximately 12 to 15 minutes at 450°F.

TIP: Using your thumb push a little dent into the middle of the biscuit. This helps the biscuit rise straight and prevents it from tipping over as it rises.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

Options:

You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

NOTE: If you like the tops to stay soft, dip the biscuits, top side down into melted butter.

Maybe I will go with biscuits
instead. I have not made them in years. Blue
cheese! Oh, my! I’m getting dizzy! I am afraid my kids would not go for that,
though, so will save that idea for later for my husband and myself.

Cheddar would have my kids passing
out with joy. They used to want to go to Red Lobster just for the cheese
biscuits. Can I make them ahead (like in the morning or early afternoon) and
keep them cool til they need to go in the oven? Or does the flour absorb too
much liquid by then?

Ann T, when you make them, do you prefer milk or buttermilk? I have not shopped yet.

Linnea, I use either heavy cream or buttermilk. Never just milk. The only thing different between a biscuit and a scone really is that biscuits tend to be cut into rounds and scones more often than not, in to wedges. And scones often are sweet and biscuits savory. I tend to use heavy cream more often, just because I always have it on hand.

ann_t your biscuit recipe looks to be exactly the same as mine from James Beard.

I often use plain yoghurt instead of buttermilk or milk

FWIW, for either biscuits or scones, the dry ingredients may be prepped way ahead of time ahead & liquid added just before forming & baking. Here in FL, I'd probly refrigerate until needed.

It's interesting that you say the main difference between scones and biscuits is the shape they are cut into, Ann T. My experience here in Australia is that scones are almost always cut into rounds, very rarely squares (generally by shearers' cooks who have to churn out massive amounts of scones in minimum time). I've never seen them cut into wedges.

Truth be known.... Scones vary widely when it comes to texture, shape, size, and flavor. They can range all the way from cookie-like, to biscuit-like, to cake-like. The method for making scones is similar to making biscuits in the way they are mixed and the chemical leavening used - and the mixing method and the ingredients are geared to inhibit the gluten formation - as with all quick breads. Scones can be rolled and cut, shaped, or dropped.

One main difference between biscuits and scones is the high butter and/or sugar content of the dough, and both butter (or other solid fat) and sugar inhibit the formation of gluten to produce a more tender scone. Some doughs for scones are stiff and can be handled, rolled, and shaped easily. Other doughs are wet and sticky and need to be dropped, or patted with floured hands.

PLEASE, please, please get a kitchen scale. Even an inexpensive one is better than NONE, but a good electric scale is invaluable in the kitchen. It's the only accurate way to measure weight. Trying to convert weight measures to dry/liquid measures (cups, spoons) is one of the most inaccurate ways to measure - it's not even a good "guesstimate" at times. Especially when it comes to converting flour because the standards for a "cup of flour" are all over the board - even among so-called "experts". The standards for the physical SIZE of a cup are all over the board because there are NO manufacturing standards for them.

With a kitchen scale you can use it to weigh the amount of batter in two (or more) cake pans equally so the cake layers are even sizes. The same goes for dividing bread dough into two (or more) loaves, making dinner rolls - burger buns - hot dog buns all the same size. Equal amounts of dough or batter mean they bake in the same amount of time and the finished sizes are the same. The amount of the weight of dough for yeast breads is also how you know which pan size to use. Using the wrong size pan for the amount of dough is often what is called a failed loaf of bread....

Fill a 1-cup measuring cup, then weigh the amount on a scale. Now do that 3 different times. You will get a different amount each time. Even more amazing, have 3 different people fill a 1-cup measuring cup and measure the amounts. Because every person has a different method for filling a measuring cup, it can result in as much as 10-25% difference (low or high) in the cupped amounts.

-Grainlady

Here (ChicagoIL
area, US) scones are usually wedges, as seen in bakeries and coffee shops. I do
them that way myself because I generally pat the dough into a circle, then
divide that with a knife in half, quarters, etc. For myself I usually don’t separate the wedges, just
leave them together baked on the sheet, and then on the plate, because then
they don’t dry out as quickly, and normally no one is eating them but me.

Or it is a roll out recipe then I do rounds. But all my favorites are the dough
that is patted, which is too sticky to roll

The scones I had in England
were always rounds..

In my minds biscuits are flaky and scones have more of a crumbly soft cakey texture.
But that may be just the recipes I have been making or have in bakeries.

My Scottish ex MIL does large scones, scored into wedges, baked whole then broken apart. It's much quicker. Also, if you use cutter to make round ones, you have to be carefulnot to twist the cutter or it stops them from rising properly. The edges get squished together if you see what I mean!