There are two ways to pronounce scone. "Skon" in England and "Skoan" in the United States, but both in Canada, anyway, here is how to make them:
8oz self-rasing flour;
1/4 pint of milk2oz dried mixed fruit;
A pinch of salt;
Add to dry mixture after step 2 (cutting in the margarine);
2Oz raisins, currants, etc;
1/2 tsp orange or lemon zest;
1/2 tsp cinnamon;
1 tsp baking powder;
Sift flour, baking powder, salt and sugar (or replacement). Place on lightly greased cookie sheet. Brush tops with milk.
 Preheat the oven to 220oc / 425of or gas mark 7.
 Rub the margarine into the flour and salt until it resembles bread crumbs.
 Stir in the sugar and mixed fruit until well mixed.
 Add the milk, leaving tow teaspoons for later use, then need into a mixture.
 Sprinkle some flour over a clean surface.
 Roll out the mixture too about an inch thick.
 Cut out as many scones as possible.
 Repeat steps five & six until there is insufficient mixture to continue.
 Place the scones on a tray greased with some margarine or covered with nun-stick paper.
 Brush some of the remaining milk over each of the scones.
 Place in the oven and cook for about ten minutes or until browned on top.
I am the website administrator of the Wandle industrial museum (http://www.wandle.org). Established in 1983 by local people to ensure that the history of the valley was no longer neglected but enhanced awareness its heritage for the use and benefits of the community.