Pretty simple, not overly sweet, I had all the ingredients in house, and it would use up most of the currents.
Here they are, raw and cooked. They definitely did what you'd want scones to do, puffed upward but not outward, tall and, well, scone-y (as opposed to muffin-y or biscuit-y or cakey or bready).
It's worth calling out the little "bonus" scone tucked on the pan in the photo above. I can never bring myself to just throw out the bit of dough that inevitably is left behind once you've cut, pressed, measured, or scooped all the whatever you can out of a batch. It was just as delicious as its full-sized relatives.
I lack a biscuit cutter, so extend a special thanks to the can of black beans I made into chili last night. Since I hadn't recycled it yet, it served the purpose admirably.
Below plated and ready for a test-bite. I even had some proper orange marmalade (with champagne!) to spread on them. Lastly, a look at the interior. I'm really really pleased with them. Like I said, it was totally easy to make the batter, which in turn was quite easy to work with. I'm going to have to share them with friends -- my apartment is now chock full of proper scones. I bet they freeze well...