If you haven't already noticed, we are big fans of the 'make, freeze, and bake' options...and today's recipe is no different!
We hope today's post helps ignite the inner creative in you, and while mixed berries are a staple, we encourage you to be creative and explore other fun mix ins. Additionally, it's hard to resist enjoying them right after the dough takes shape, but if you're preparing to host a brunch or you like to have something homemade on hand for guests this is a fantastic reason to make a few batches and freeze them for anytime eats!
A few pro tips as you embark on making scones:
We prefer to freeze unbaked scones (you could freeze them after baking)
"Per the internet.." scone dough that has been frozen is best baked before it ages a month (for optimal moisture and rise) but we have found that it's not a deal breaker at our house if they are a little beyond that month marker before baking.
After removing from the oven, we like to drizzle or sprinkle something ontop. Some nice options include brushing heavy whipping cream and sprinkling raw sugar or drizzling a lite lemon icing over the top to add an elevated flavor. Lemon zest is also a wonderful option, as is a plain scone served with a slice of softened salted butter (yum)!
Forming the dough into a log and lightly pressing your knife into the dough in diagonal triangles to make slicing markers of where to cut is a great extra step to take before freezing! It takes the guess work out of cutting and when they're frozen, sometimes slicing them is a bit challenging if they haven't thawed entirely and you're eager to get them into the oven.
Wrapping first in parchment paper and then in foil works best for us. We also date them directly on the foil to make sure we don't go asking ourselves 'when did we make these' if serving for guests (ha).
Both frozen and fresh fruit can be used, we tend to use frozen just because it's what we have on hand.
Last but not least, make sure your butter when mixing ingredients is COLD. The temperature of the butter helps create that flakey texture.
Enjoy!
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