, as far as I can tell the recipes for U.S. biscuits and British scones are quite similar except that scones include a fair amount of sugar (at least 1/4 cup, U.S.). This is similar to the basic recipe I use for my scones: Simple Sweet Scones.
, I've baked scones for years. They were one of Himself's favorite "new" foods he found when we moved to MA, since we had never noticed them in Cleveland. A few years after the move, I found and bought this scone pan
and started to make them at home. Mine have turned out dry only two times. It happened the first time I made them; after that time, I increased the liquid just a tiny amount. As little as an additional 1/2 tablespoon makes a big difference. The other time was when I had to make dozens of them for a women's club bake sale the next day and I baked some batches on sheet pans. The scones baked on the sheet pan were drier. In fact, it's about time I made some. I might put our central A/C to the test this week.