Hi, Navlys. I posted the recipe from that long ago King Arthur email. It is no longer on their site. You should be able to adapt it to your scone pan, following Chocomouses's suggestion about using a cookie scoop to portion the dough.
Looking at the recipe, I'd probably cut back the vanilla in the dough.
If you try the recipe, let us know how it works. I might try to develop an oil version.