I got the oven going at 350, which is my default temperature, and put two cups of white flour into the giant Pyrex measuring cup/batter bowl. Then I cut in half a stick of butter. (You know how to cut in, don't you?
Take about half a 12-ounce bag of cranberries out of the freezer. Smash them with a potato masher. Then add about 1/3 of a can of pineapple in pineapple juice. I had cubed pineapple, so I did a second round of smashing, but if it was crushed pineapple that wouldn't have been necessary. Plunk the fruit on top of the flour and butter. Add a sprinkle of salt, about half a cup of sugar, an egg (I usually buy the Medium organic cage-free ones), a teaspoon of baking soda and one of baking powder. Cinnamon--not necessarily to make it taste like cinnamon, but to enhance the sweetness without adding more sugar. Then a couple of big spoonfuls of plain yogurt--enough to make a batter. Since yogurt is acidic, you need baking powder AND soda. Chemistry, bitches! Stir just enough to mix everything, then pour into a well-greased cake or pie pan. Well, actually a square cornbread pan would work too. Test for doneness after about half an hour.
Not a proper scone of course because the proportions are off
I cut the finished item into eighths and, when it had cooled a little, had a piece with a glass of milk. Purely for quality control purposes. It's very good. Although it's definitely the kind of humble-checked-tablecloth thing to be consumed with milk or a cuppa or some coffee, not off porcelain with a glass of dessert wine even assuming you have such a thing.
NB: I started typing "cranberry-pineapple scones" in the tag line and the autocomplete suggested "Canadian shack," which I guess means I've been in fandom too long.