Scones?

I want to make a batch of scones but it's just me home and I hate cold scones. Does anyone know if I can freeze half a batch uncooked and then bake them later! Or will it ruin the raising agents! Cheers.

You could make the batch and then freeze the cooked scones. When needed take out of the freezer and thaw or zap in the microwave for about 30 seconds. I do this many times.

I agree.Wrap and freeze the cooked scones asap they are cooked - maybe not directly from the oven, but before they have fully cooled, then they should be very close to being as good as the freshly baked scones were.:-))

Edited to add . I have never done it or heard of anyone freezing unbaked scones - please do tell us if you have done so and what the resulting scones were like. :-))

I agree.Wrap and freeze the cooked scones asap they are cooked - maybe not directly from the oven, but before they have fully cooled, then they should be very close to being as good as the freshly baked scones were.:-))

Edited to add . I have never done it or heard of anyone freezing unbaked scones - please do tell us if you have done so and when cooked what the resulting scones were like. :-))

Gave up on the idea of freezing 1/2. Decided to get over my dislike of re-heated scones and that it was probably cheaper to throw away 1/2 a batch of scones than heat the oven twice.
Used these I found on "Why cant i make big, light, fluffy scones" thread.
They were AMAZING. Big light and fluffy but, my mix needed a generous cup of buttermilk.
cookessentials wrote:
Here you go.
The only scone I make is a buttermilk scone which stays soft even the next day. I have copy and pasted this off our website for you. I make large scones, so it would make about 6-8 large ones. They are lovely with a good,fruity jam such as strawberry and softly whipped cream.
Buttermilk Scones.(Makes 16)
Ingredients:
2 cups self raising flour
1 tsp salt
1 tsp caster sugar
1/2 tsp baking soda
60g butter
2/3 - 3/4 cup buttermilk
Method:
Sift all dry ingredients in a mixing bowl, rub in butter until mix resembles breadcrumbs. Add enough buttermilk to make a fairly soft dough. Turn onto a floured board and knead lightly. Pat or roll dough to about 1cm thickness. Cut into rounds with a 5cm (2 inch) cutter. Place on un-greased baking trays and bake in a preheated very hot oven (230C/450F) for 10 - 12 minutes or until golden. These are lovely ones to do with jam and whipped cream for afternoon tea.

another idea, is if you buy a pack of edmonds scone mix, you can make up as much as you need, fresh, in the flavour you want, and it makes big fluffy never fail scones every time, i have some in the pantry to whip up for a lunch for workfor one of the family etc, its nice and quick - you just add water (plus any flavouring cheese/fruit etc)

I take mine from the freezer and put them in a cake tin or such like, cover with foiland pop the tin on top of the fire place.ten mins and they are like scones straight from the oven!

If I haven't got a crowd to eat up a whole batch fresh from the oven, I make a half quantity of the recipe.