'English-style' scones are round and tall- the only 'scones' I have seen in this shape are American! They are much lighter if not kneaded at all- instead the dough should be 'chaffed' until just enough flour is incorporated that you can handle it enough to roll out. Wet, sticky dough is best! Egg wash is also a little better in achieving the correct 'look', but any wash should only be applied to the top and not allowed to drip down as this hinders the rise.
I made these ahead for a brunch. (Froze unbaked on cookie sheets until hard, then put in a plastic bag.) I baked for a few extra minutes and they came out fantastic--light, tender, and buttery. I was a little too conservative with the butter and sugar topping. Make sure you really slather that butter on and sprinkle the sugar generously because the dough itself is not terribly sweet. I also used chopped dried cherries as I didn't have currents, and they were a huge hit. Great simple recipe!