Any scone I've ever eaten (around the world) was sweetened to some degree. American southern style biscuits are unsweetened and have a higher fat content than a scone. It's really hard to find decent ones outside of their natural range, even throughout a lot of the USA. I would never order them in say, Seattle.
As a counterpoint there's this article about the technique, not the flour, being the critical ingredient. I remember both because I dated someone from the south who missed the biscuits and I was trying to make better ones. The link you have made me think I needed to work on the flour. Then this made me think improving the technique was more important, but by that point I had gotten better at it. Now I'd have to restart the practice to make something I'm proud of. Most of the biscuits I make now get frozen and then shared for breakfast while camping or even backpacking.
None of that is to say I'm an expert, seeing that article just reminded me of a lot of biscuit making.
Biscuits in the American sense are scones in the Commonwealth sense.
Scones in the US sense are sweet. Scones in the rest of the world are savory, more like American biscuits.
Biscuits in the Commonwealth sense are American cookies, although I feel like American cookies are usually the thick kind with chocolate chips, whereas Commonwealth biscuits are often the plain thin ones that you might dunk in a cup of tea.
https://www.theatlantic.com/health/archive/2018/11/better-bi...
Next topic, cheesy shrimp and grits? Or is is higher class to call it Polenta Svelta con Gamberetti?
https://www.antonio-carluccio.com/polenta_svelta_con_gambere...