Bug's recipe is almost the same as mine:
BASIC SCONE RECIPE
Ingredients:
2 cups AP flour
2 cups Cake flour
4 tsp (1 tbs + 1tsp) double acting baking powder
1 tsp baking soda
1/2 tsp salt
7 tbs cold butter
1 egg
1 cup whipping cream, 1/2 and 1/2, or whole milk
2 tsp vanilla extract
1/4 cup + 2 tbs additional whipping cream, to glaze
Additions: Fresh, frozen, dried berries and/or fruits, nuts, chocolate chips, etc., as you like
Option: You may replace 1/4 cup of the cream or milk with sourcream.
Technique
Preheat your oven to 425*
The butter, egg and cream should be held cold in the refrigerator until needed.
In a large bowl, mix the flours, baking powder, baking soda, and salt with a fork.
Cut the cold butter into small pieces, add it to the dry ingredients, and use a pastry cutter to cut in, to "cornmeal" texture. That is, the butter should be evenly cut in, and the resulting flour/butter mix should have the appearance of coarse cornmeal.
In another bowl, beat the egg, then beat in the cream, 1/2 and 1/2 or milk. The difference between them is richness -- exactly as you'd expect. Add the vanilla extract.
When the wets are completely mixed, add them all at once to the dries, and mix with a large spoon or by hand (I go by hand) just until a dough forms and all (or nearly all) the flour is incorporated.
Turn the dough out onto a floured board and knead gently no more than four times.
If you're making individual, rectangular or triangular scones, pat the dough into a rectangle about 1" thick. Use a large, sharp, floured knife to trim the edges off all four sides of the rectangle, by rocking down on the knife -- with no sawing or drawing the knife through the dough. Then cut the individual scones by using the knife in the same way.
If you choose to use a biscuit cutter to make round scones, use a very sharp cutter. You may press straight down or twist as you cut; but it's important to make the cleanest possible cut and not stretch or compress the dough as you do so.
Use a spatula to transfer the individual scones to an ungreased baking sheet (although you may use parchment or a silpat). Arrange them so they are almost or barely touching -- proximity helps them rise.
If you'd prefer wedges, cut or break the dough ball into two halves. Flour one or two baking sheets (depending on the sheet size). Transfer a dough ball to the sheet, and pat it out into a round "farl," about 1" thick. Use a floured pizza cutter or knife to score the farl all the way down to the sheet. Repeat with the second sheet.
Glaze the scones with cream and put them in the oven. Bake until golden, about 18 minutes for individual scones, and about 22 minutes for the farls.
BDL
PS.
This recipe is original with me. If you like it and want to share it (but not for gain) with someone else, you have my permission on condition you attribute it to me, Boar D. Laze. I would consider it a kindness if you would also mention my eventually to be finished book, COOK FOOD GOOD; American Cooking and Technique for Beginners and Intermediates.
PPS. If you haven't done so recently, take a look at my blog on CT, ChefTalk Cooking Forums - COOK FOOD GOOD, Blogging BDL's Cookbook. Suggestions welcome. 
scones anyone? 
(I love the scottish accent!) 
