A perfect go-to for breakfast, brunch or snack. Cut the dough to whatever size you desire, 32 mini or 16 medium scones. They bake from frozen & are sure to impress. Bake as many as you need at once.
Hands on time: 0 minutes
Cooking time: 20 minutes
Keep frozen. Preheat oven: 350F.
Place dough on cutting board and cut into desired size. For 8 medium scones, use a knife & cut an "x" into the block & then a "+" so you end up with 8 triangles.Cut in 1/2 again for 16 minis. Place scones on cookie sheet lined w/ parchment or foil that has been sprayed with non-stick spray & bake 16-18 mins (add’l time if larger scones) until lightly golden. For a nice touch either sprinkle w/ coarse sugar prior to baking, or AFTER baking mix a glaze of powdered sugar & a dash of milk (whisk until desired consistency) & drizzle on top of cooled scones.
If cut into 8 scones: 1 scone: approx. 145 cal., 6.5g fat, 20g carbs, 20mg cholesterol, 1.5g protein. Contains wheat, egg, soy. Made on shared equipment with tree nuts & peanuts.