Only good things to say about this scone recipe. There are three scone flavors in the book and this recipe is based off the plain scone recipe which means there are unlimited things you can add to the base. Honestly it is the best scone I have ever tasted and as I write this I still can’t get over how good they are. Using cake flour in this recipe makes the scone texture more crumbly and delicate whereas with all purpose flour, it is more flaky and dense. Note for those wishing to try this, you need to chill/freeze three times over the course of the recipe.