I, too, have swooned over scones, and hunting for the exactly right recipe that is butter flaky, light, tenderly crumbed.  There are too many that are lead-heavy and dry.

I found the perfect scone recipe in Julia Child's "The Art of Baking."  I don't know if it's still available ( it was published around 10 years ago), but it is worth having.  The recipe for making her scones is lengthy but not difficult, and the results are well worth the effort.  There are other exacting recipes for bakers to try as well, and the ones I've tried have been equally satisfying.

Hint:  like all scones, these are best eaten fresh or frozen and reheated.  They do not improve on the second (third or fourth) day!  Bon appetit!