Freezing scone dough to cook later:

Being able to freeze scone dough and cook it later is a great time saver, especially if you want to make multiple batches of scones at the same time.

Frozen scone dough means you can bake a fresh batch of scones when unexpected company drops by. You can bake up to 24 scones at a time from frozen scone dough for family gatherings or a bake sale.

You make the scone dough exactly the same way as you do for any recipe, then freeze it. The best way to freeze the dough is to place a cross of plastic wrap underneath an 8 inch round cake board [affiliate link*]. Then place the 7″ metal ring on top of the board and form the scones and divide them into 8 sections as usual.

Make sure to move the flat side of your long serrated knife back and forth a little with each division. This will leave just enough space between each scone to easily separate them when you take them out of the freezer. Pull the plastic wrap over the scones and place them flat in your freezer. You can freeze them for at least 3 months before baking.

To bake frozen scones, preheat your oven to 400° and cover your baking sheet with parchment paper. Take the scones out the freezer, snap off each scone one at a time, and place them on your baking sheet about 1″ apart. Bake the scones at 400° for 16-18 minutes. Follow the instruction on that scone recipe for topping the scones.

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