Here is another scone recipe from Health, Home & Happiness.
I made a raspberry (frozen ones) version and I made mine in one cake and scored it before I baked it. One tip is to wet the knife so the dough doesn't stick to it so much. So I had to bake it longer. I kept putting on my timer and checking it. I ended up baking it about 25 mins.
This is a good recipe. I liked it better than other ones I've tried. The other change I made was I substituted 1 cup of flax meal for part of the almond flour.
I've started putting the recipes that I consider basics that I will use over and over again in plastic sleeves so that I can find them easier as well as protecting them.