Make Ahead and Storage: You can make and cut or scoop the dough, wrap the pieces in plastic wrap, and refrigerate for up to 12 hours before baking. Unwrap and bake directly from the refrigerator. The baked scones are best eaten fresh from the oven, but they will keep airtight for up to 4 days. Reheat leftover scones by splitting them in half and toasting in a little butter on a hot griddle or in a cast-iron pan. Why It Works: In the grand tradition of recipes made with the cut-in method, scones are tender on the inside and lightly crisp on the outside. Generally speaking, the main difference between a scone and a biscuit is the liquid used to bind the ingredients. Using cream rather than buttermilk gives scones a tighter, denser, and oh-so-rich crumb. Pro Tip: I like my fruit scones almost marbled with fruit, which means that if the fruit is really juicy, I don't mind if it breaks down a bit during mixing. But if you want to keep the fruit more intact, here's how: Make the dough without adding the fruit, then divide it into 3 pieces, sprinkle a third of the fruit onto each piece, and gently work the 3 pieces together, then shape and bake.