Bake from Frozen
With just two of us at home, I don’t often need a whole batch of 12 scones. I like to place a tray of the shaped, unbaked scones in the freezer. Once they’re frozen solid, I store them in a freezer bag or freezer container for up to two months.
On the mornings that I crave a sweet breakfast treat, I bake a couple of scones, without defrosting them, adding an extra two to four minutes to the baking time.
Ingredients
For the scones
3 cups (360g) all-purpose flour
1/2 cup (100g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (170g) unsalted butter, cold, cut into 1/2-inch cubes
1 1/2 cups (255g) chocolate chips
2/3 cup (160ml) whole milk, cold
1 large egg, cold
1 teaspoon vanilla extract
For the egg wash
1 large egg
1 tablespoon water
2 tablespoons turbinado sugar, for sprinkling
