I love a recipe that is versatile and flexible and works in a lot of different versions. I have made many versions of this scone recipe for many years now and they turn out great every time. It’s a flexible recipe that can be cut in half or doubled, and made in a variety of flavors and sizes.

One of our favorite family christmas breakfast treats are these scones make with a cranberry orange flavor. Something about that combination of flavors just feels festive to me.

My husband loves blueberry scones and I feel like the kind you buy are too often dry and crumbly, but I think the buttermilk in these keeps them flakey and moist and they make the best blueberry scones I’ve ever had.

And most recently I have been using this recipe to make a copycat version of the Starbucks Petite Vanilla Scones - my kids absolutely love those but it’s too expensive to buy very often. Trader Joe’s also sells a bag of little vanilla scones which are pretty good too. But neither of those are as good as these.

Scroll on down for the basic recipe, and be sure to read the notes where I tell you how to make some of our favorite variations. But even the plain version is amazing fresh out of the oven with a little butter or jam.