Freezing scones

[Triffid1]

I have a pretty good scone recipe but it makes at least 12 good size scones. It only uses 1 egg so halving the recipe is hard plus, I do like the idea of being able to whip some scones out of the freezer when needed.... But when do I freeze them? Do I bake them then freeze them as soon as they've cooled down or do I freeze them after I've cut them out but before I cook?

And can I cook from frozen?

This has been inspired by the chocolate chip cookie in moderation (one each) we have been occasionally enjoying of an evening after I discovered I could freeze individual dough balls and just cook from frozen. I like the idea of doing the same for scones!

You buy them cooked and frozen. Is it not just the same?

@OhioOhioOhio

You buy them cooked and frozen. Is it not just the same?

You can buy them cooked and frozen? Had no idea!!!

I'm leaning towards cook, cool, freeze, stick straight into oven 4 weeks later, enjoy....

Yeah. Yours sound nicer than mine. I have 3 packets of v cheap scones in the freezer now. Low heat in the oven. Boom. Perfect.

What recipe do you use? I like my scones made with an egg but I only get 4 out of my ingredients.

Yes just freeze them after you've baked them, I do it all the time.

@Lordamighty

What recipe do you use? I like my scones made with an egg but I only get 4 out of my ingredients.

It's my mum's recipe, more or less:

2 and 3/4 cups plain flour
125 g butter
1 table spoon sugar
Pinch of salt
3 teaspoons baking powder (she says be generous with the teaspoons)
1 egg
125ml milk (I have made a note that it needs a smidge more - about an additional tablespoon)

Add cubed butter to flour and baking powder and rub in (I use the food processor now and pulse it - can't be bothered with the faffing about). Add the sugar and salt and stir in. Mix the egg and milk together then add to dry ingredients and bring together. Knead enough that it's all absorbed (this is when I discovered it needed extra milk - it landed up being a bit floury/grainy until I added the extra).

Roll out, cut out, prick with a fork and bake at 180 fan for approximately 12 minutes. I have one of those round cutting sets that all fit together and use the second largest one I think. I guess slightly bigger than if I bring my thumb and middle finger into a circle? And fairly thick - 2-3 cm?

On that basis I get at least 12, maybe 14 out - I think yesterday we had 14. If you like the really big scones, you'd probably get a few less and should probably cook for a few extra minutes. But we always had smaller ones - I was quite shocked the first time I was offered a scone in a tea shop in England to discover how large it was!

@Garman

Yes just freeze them after you've baked them, I do it all the time.

Yep same here. I use the recipe that the royal household released last year. Don't freeze them for any longer than about three months tho.

Will bear the freezing in mind, thank you! Although as the 6 scones that were left disappeared over the day today - a few minutes in the oven refreshed them - perhaps I'll need to make a double mixture if I want to freeze some for future use!

The royal recipe makes about 12. Theres three in our house, we only normally freeze a couple