The key to a dilly of a scone is to keep your ingredients as chilled as possible. I like to pop a bowl into the fridge both to keep my batter cold and to remind me that I want to bake. This recipe uses one stick of butter (about 1/2 cup), which can be frozen and grated into your flour or cut up into smaller bits. I usually cut mine up then put it back into the fridge to ensure its chilliness.
Ezerd did or mound it on top of your cookie sheet if you like, like ms. a did (they even have the pictures to prove it). Depending on your method, you should get at east eight scones out of this dealio. I got ten.