This scone recipe is perfectly balanced and very tasty. Make sure you don’t over-handle the dough. When you add the wet ingredients to the dry ingredients in the flour mixture, gluten is formed. At this point, the more you handle the dough, the tougher it will come out. So, the key is to only mix the ingredients until just combined and no more.  Also use cold dairy ingredients. The cold butter will finish melting in the oven, making the scones come out flakier and more delicious.