The problem with scones is there is now such a wide variety in size, taste, and most significantly texture. Your standard issue scones look something like this:
But then you have assorted mutant bastardizations, for example this one is called a scone, but it's texture is harder and more brittle like a biscotti, and is truly more of a scone-biscotti hybrid than a purebred scone:
Then you have the classic cream scones, which are softer in texture but heavier and more filling and calorie laden:
Then you have the lighter Scottish scone, which are made with milk rather than cream and a more traditional recipe except for the addition of oats, and the side of honey butter: