Years spent working in tiny restaurants and bakeries with next to no freezer space mean I've learned to rock an ultra-fresh ethos, so I wasn't able to speak from experience. My instinctive thought was expansion would be inhibited in the cold, hard dough, limiting its ability to rise. But longtime reader Ananonnie assured me that frozen scones behave quite well, so I wanted to put my recipe to the test.
To my surprise, this didn't translate into any textural problems at all. The finished scones looked a bit derpy, to be sure, but they were still light, tender, and perfectly crisp on top.Since I already knew the refrigerated dough was inclined to "wilt" in the oven, I decided to bake the frozen dough straight away rather than thawing it in the fridge.
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