I love scones. They come together quickly, have almost limitless possibility for either sweet or savory variations, and they almost always come out perfectly. Plus, they're one of my go-to recipes for the day before grocery-shopping day, when it seems like Mother Hubbard has one up on me -- no eggs? No problem. No milk? No problem. You can be pretty flexible with scones.
Scones are best served hot from the oven, or at least within a few hours of when they were made. Unlike muffins and other moist quick breads, scones don't really keep well. If you'd like to streamline the process, just mix up the dry ingredients beforehand, store them in a container with a tight-fitting lid, and then all you have to do is preheat your oven and add your liquids and you're good to go.