OK, I tried the freezing! I waited until they were completely cool, then wrapped one in plastic wrap and then popped it into a ziploc bag, just for extra protection. It was in the freezer three days; this morning I unwrapped it and popped it straight into the oven at about 300F and left it for, I dunno, maybe 20 minutes. It probably could have been in there for less time and still been hot through. I am happy to report that the only negative effect was a slight drying out of the outside parts of the scone, but the inside was still soft and delightful. Also, it made the outside crispy again, like when it first came out of the oven.
But you're right, the recipe is so fantastic that it was REALLY hard not to eat all the scones right away. I think I demolished three the night I made the recipe!
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ninetydegrees
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on 2012-06-08 11:58 am (UTC)But you're right, the recipe is so fantastic that it was REALLY hard not to eat all the scones right away. I think I demolished three the night I made the recipe!