Ahem....scones come in four varieties and ONLY four to the purists:
Plain, Fruit (with sultanas), Cheese (at a pinch) and Pumpkin (if
you're Australian)

Scones are like most bakery items - being loosely dough related - they
don't tend to keep well. They are stunning warm, straight from the
oven... with plain butter and jam (conserve), or cream (clotted, double
or otherwise) and jam.

Here's my tried & true recipe which uses lemonade instead of milk,
which gives a much lighter texture.

2 cups self raising flour (250g)
½ tsp salt
2 generous Tbls softened butter
200-240ml lemonade (cold)
additional flour for rolling
1 egg yolk and a little milk - beaten well

Sift flour & salt several times.
Rub butter into flour with fingertips.
Make a well in the centre.
Add lemonade and mix with a broad bladed knife until a moist dough is
formed.
Generously flour a board (or benchtop).
Very, very gently knead the dough, just until it comes together.
Pat (NOT ROLL!) with hands to about 2" thick.
Using a metal cutter (around 1"-1½" diameter) cut out scones.
Place close together (almost -if not - touching) on a lightly floured
biscuit/cookie tray (no sides).
Carefully brush the TOPS only (making sure not to drip down the sides
or it will prevent scones from rising) with beaten egg/milk mixture.
Bake at 200-220ºC for 12-15 minutes or until, when tapped, the scones
sound 'hollow'.

If you aren't fussed on the idea of the extra sugar lemonade will
bring, try using soda water... same result, less sugar.

Below are some alternatives using basic ingredients (or modifying them)
as above:
Cheese scones: Add 60g grated tasty cheese + 2 pinches cayenne before
adding lemonade.

Fruit scones: ½ cup sultanas, 1 Tbls caster sugar, 1 egg. Add sultanas
to flour butter mixture. Dissolve sugar in lemonade and add to beaten
egg. Then add to dry ingredients.

Pumpkin scones:½ cup mashed cold pumpkin; reduce lemonade to 80-100ml;
1/3 cup sugar, 1 egg.
Beat butter & sugar to a cream. Add egg and beat well. Add mashed
pumpkin. Add lemonade/flour alternately and mix with a knife to a moist
dough. Proceed as for plain scones.

I hate to think scones are going to end up designer items (like
muffins) in flavours & varieties great and small... the thought of a
blueberry/lemon scone fills me with pure horror! Experimental flavours
are great for cakes or muffins... but scones are scones and shouldn't
be messed with... or they turn into something else! IMHO

LadyJane
--
"Never trust a skinny cook"