This depends on the type of scone you want to bake. If you want a high-rising bake that retains its shape well, use all-purpose flour. u003cbr/u003eu003cbr/u003eIf you want to bake a lighter, lower-rising scone with a cake-like texture, use cake flour. If you use the latter, reduce the amount of liquid you use by one to two tablespoons, as you won’t need as much to combine the scone dough.