Rosemary cheese drop scones

Combined recipes from here and here. The difference between American biscuits and scones seem to be that the biscuits often don't contain egg or butter, and are roughly shaped compared to scones which tend to be nice rounds.

Here's the recipe for scones (i.e. no egg or oil) but I've added rosemary and buttermilk. These are best served hot from the oven and they are soft and chewy.

Ingredients (makes 16)
2 C flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ⅓ C milk
2 tsp acid (I used lime juice)
1 C shredded cheese

Method
1) Prepare 2 cookie sheets by lining with parchment. Add the acid to the milk to make buttermilk and set aside.
2) Combine the dry ingredients and mix well.
3) Slowly add the buttermilk and mix. Don't overwork the dough but just mix until no dry spots remain.
4) Using a ⅓ C scoop, dollop on the cookie trays.
5) Bake at 220 deg C for 14 to 15 minutes, checking after 12 minutes. I switched and turned trays halfway to get even baking.