I made these scones and they turned out amazing! I had to make some slight modifications (I’m gluten-free and dairy free) but even with fairly 1:1 substitutions they turned out incredible! If you’re someone who loves a dark brown sugar/molasses flavor like I do I would recommend adding a little bit (<1tbsp of molasses) for an extra punchy flavor. Great work!

Yes, you will let them sit on the counter for about 15 minutes before you cut them into wedges and then let them sit for another 15 minutes before you bake. They will be like half frozen and half thawed. Of course this time might be different depending on the temperature of your house – if its colder in your house it might take longer, and if your house is warmer it could take less time!

Made these and for the glaze used 1 cup powdered sugar, 1 tablespoon maple syrup, a tsp of vanilla, and then added just enough milk for desired consistency. I thought the scones tasted like a cross between a biscuit and a cinnamon. This is the first scone recipe i would definitely make again and again.

You bet! I would let them sit in the freezer for about 4 hours, then take them out and slice them as directed in the instructions. Then you can place the individual scones back into the freezer (let them finish freezing all the way separated at first then you can put them in a storage container for storage).