Chocolate Raspberry Cheesecake Scones - The Freezer Experiment!

Does this beautiful scone look familiar? Regular readers will recognize it as a very popular recipe from last month. I actually made this batch of beautiful scones back on May 12, a full 4 weeks ago!

When I first made this batch I thought the result was excellent but had to admit that they did take a bit of effort to accomplish because of the necessity to bake and freeze the cheesecake component a day in advance. With all that effort going in, I thought it was a bit of a shame that their enjoyment would be so fleeting so I decided to experiment with freezing half the batch to bake later. Boy, was I glad I did! I woke early this morning and placed the scones on  a parchment lined baking sheet and let them thaw for about 30 minutes before popping them into a 400 degree hot oven for about 25 minutes. I think letting them that in the fridge overnight would also work very well.

The result of this little experiment was outstanding! I don't know that I would be able to tell the difference between a freshly made batch and those baked from frozen. From now on I will be routinely freezing scones and maybe making double batches to enjoy several weeks down the road. So if you are trying to plan a brunch in advance, need just a few for your small family or yourself, or just would like to have fresh scones for weeks with practically no extra effort every weekend, this idea will be right up your alley. 

Heck, forget weekends, I think these would make Monday mornings much more tolerable! :)

Check out the original recipe for Chocolate Raspberry Cheesecake Scones by clicking here.