I adapted a biscuit recipe I found on the back of a Crisco can to make a great scone. I have changed it up so many ways by substituting different extracts, adding fruit, nuts, chocolate chips, etc. Whatever I add, I usually use about a 1/2 cup. This recipe makes 8 or 9 scones. Here it is:
Basic Crisco Scone Recipe
Preheat oven to 425 degrees
2 cups all purpose flour
3 Tbsp sugar
1/2 tsp salt
1 1/2 Tbsp baking powder
Combine dry ingredients then cut in with either fingers or pastry cutter until size of small peas:
1/2 cup Crisco
1/2 cup milk
1 egg, beaten
1 1/2 tsp maple extract (vanilla extract in original recipe)
Finally incorporate 1/2 cup mini chocolate chips (optional)
Mix wet & dry ingredients until just combined. If you overmix, your scones will be tough. I don't roll out my dough and cut into shapes. I use a large ice cream scoop then gently pat down the scone dough to flatten it a little. Brush tops of scones with milk or cream. Bake for 12-14 minutes until golden brown and skewer inserted in center comes out clean.
For maple icing: I don't really measure anything for this. I just put about a cup of powdered sugar in a quart sized freezer bag. I add 1/2 tsp of maple extract and add milk one tablespoon at a time until it reaches a nice pourable consistency. After scones have cooled, snip a small corner of the icing bag and drizzle icing over the tops. Let set a few minutes before eating.