Guest Canadienne. First time I have seen a name for them, but my favorite cookies when I was a kid were what seem to be called Welsh cakes. They were made by my grandmother (Irish) and kept in a large stone crock. They approach scones in type.
Scones may look like an American biscuit, but the mix is entirely different. This is a common biscuit recipe:

BUTTERMILK BISCUITS

2 cups all purpose sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk (or sour cream)

Sift flour, baking soda, baking powder and salt into a bowl. Add buttermilk and blend with a fork into a soft dough. Place on a lightly floured board and roll out to 1/2 inch thick. Cut with a small biscuit cutter to desired size (about 2/12 inches is good).
Bake in preheated oven at 400-425 F. for 12-15 minutes or until tipped with gold Serve piping hot with butter and whatever you like. Gravy, honey and preserves are most popular.
Perhaps the most common bread in the 18th c. in America.
Also can be made with corn meal (stone-ground, or fine).

Scones usu. are made with eggs, sugar, and butter.

ROCKY MOUNTAIN SCONES
Dominique Guyot, Chateau Lake Louise High Tea

4 cups flour
1 cup sugar
2/3 cup butter
1 1/2 tablespoons baking powder
3 whole eggs
1 cup raisins (optional)
1 1/2 cup sour cream (we find we use less)
Pinch salt
(Cinammon and Vanilla extract are optional)

Eggwash
2 tablespoons milk or cream
1 beaten egg

Combine flour, sugar, butter and baking powder in a countertop mixer or by hand. Easiest to combine sugar and butter and then add flour-baking powder in 2-3 portions. Blend at lowest speed.
Add eggs and mix well. Add raisins, etc. (optional).
Slowly add cream and salt.
When dough is smooth, cover and refrigerate 12 hours.
Dust counter, roll out dough.
Cut to desired shape and size. We use a 2 1/2 inch can.
Place on a parchment-lined baking sheet.
In a small bowl, mix and blend eggwash. Brush top of scones with eggwash.
Bake at 375 F. (170 C.) for 15 minutes (Check first small batch, varies depending on altitude, humidity.

I like mine flavored and, I think, end up with something approaching the Welsh cakes.