[Kagome S] Sorry about the job. That's a bummer. Does it mean you're free to move wherever you need to be for the next job? American scones sound a bit over-sweet and over-rich. British scones are just an 8:1 ratio of flour (+ raising agent) to butter, perhaps some sugar, and milk to bind the dough. Rub the butter into the flour with your fingers, add a dot of sugar, add milk to bind, pat out dough to 1.5cm thick (do not roll it), cut into rounds (I use a gin/hi-ball glass), bake at 200C for 12 minutes. I can have emergency scones on the table in less than half an hour, and I've been experimenting with baking them in the AirFryer too. Done. Hot, light, fluffy and not too sweet (so you can pile them with jam).
One can't really complain that American scones have too much sugar if one eats the alternative "piled" with what amounts to fruit polymerized with sugar. I have a sweet tooth but I cannot tolerate the sweetness of the average jam, marmalade or compote with or without a scone substrate. My teeth ache just looking at the jars.
So, did you festoon the sails of the mill with fairy lights for Xmas?