This recipe is from the Joy of Cooking and it called cream scones. It is honestly a no fail always turn out and usually impress recipe. I have made it in various forms (including allergy free!) which I will share below.
The basic recipe is
Preheat oven to 425
in a large mixing bowl mix:
2 Cups Flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
whisk together with a fork to combine.
add 1/2 cupish of whatever extra you are adding ie chocolate chips, nuts, dried fruit (trader Joes golden berry mix is delightful)
add 1 1/4 cup heavy cream.
mix to combine and then knead in the bowl about 10 times to get it all sticking together. it will be about the consistency of shortbread dough. Pat it onto a flat surface in to the rough shape of a circle and then cut as you would a pizza. spread pieces on a greased cookie dough sheet and bake for about 20 min. you can brush the tops with cream if you wish.
I made these at high altitude and didn't have to change the recipe. I have made them with mashed banana or pumpkin puree and have then taken some of the cream out. (if you do make a dough that is to wet just treat it like drop scones which is to say plop spoonfuls of dough on the cookie sheet giving the scones some room)
you can also make them gluten free by using a gluten free flour mix either bought or made. I love Jules gluten free all purpose but you can make your own mix and there are a ton of mix recipes online. You can also replace the heavy cream with coconut milk but then I would add something else wet like apple sauce or pumpkin puree as nut milks tend to be a little more drying.
if you use self rising flour which is nice if your making a ton. you can just use two cups of that and skip the baking powder and salt as it is all ready in it.
enjoy.
