My mom was coming in town and I wanted to to a little baking ahead for breakfast. So I made scones which freeze beautifully. To keep them from drying out in the cooking and freezing stages, I baked them stuck together. Check out the photo below. I patted out the circle of dough on a parchment lined baking sheet, then scored or cut the scones but didn't pull them apart. I left them together, and baked them a few minutes less than what the recipe states. Then once cooled, I wrapped the whole scone "disk" in foil and stuck that in a large freezer bag till my parents came in town.
Below is to show you how much they puff up after baking...
Then after thawing at room temperature overnight, I cut the scones apart and separated them on a baking sheet and baked at 350 for about 7-8 minutes. This allowed the tops and sides to crisp up a bit, but still left the middle soft. I made the recipe sweet enough that you don't really need jelly, but we did pass a little homemade jelly around the table that my sister in law made me and it was a very nice addition. If I was making these fresh and not freezing them, I would go ahead and separate the triangles for baking instead of keeping them in a disk shape. I just like a little crust on them or they get too much like coffee cake. But who am I to tell you how to do it. It tastes good either way! --Carissa
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