I love scones. Especially in the springtime but I hate that when you buy scones that they are only really good for that day. The next day they kind of taste stale and cardboardy. So when I make a batch of scones I always end up with wasted ones because I can only eat so many in a day. So I thought why not try freezing them and see if I could just bake them off as needed. So here is my experiment, I made these scones 3 weeks ago and put them in the freezer. I figured 3 weeks was a good time frame to see if they would last a while in the freezer. And then I baked them off, and boy were they good! Honestly you could not tell they had been frozen at all and I only had to bake 2 and the rest are ready for me anytime I want a scone. So if you ever run into the issue of having left over heavy cream like I do, whip up a batch of these scones with whatever flavor you want and stick them in the freezer for a rainy day, you won't regret it. They honestly take minutes to make and people will look amazed as you pull hot scones out of the oven at a moments notice!
Pesto Parmesan Scones
2 cups of AP Flour
1/4 cup of sugar
2 1/2 teaspoons of baking powder
1/4 teaspoon of salt
4 oz of cold unsalted butter, cut into cubes
1 cup of heavy whipping cream
3 tablespoons of Pesto
1/4 cup of Shredded Parmesan Cheese
Preheat oven to 425 and line a baking sheet with parchment paper. In a bowl combine the flour, sugar, baking powder, and salt. Add in the cubed butter and stir to coat the butter with flour. Using a pastry blender cut into the butter until they become the size of small peas. Add in the heavy cream and stir to combine.Add in the Pesto and the Parmesan cheese and stir a few times but do not full incorporate the pesto. Once it starts to come together into a dough, turn it out onto a floured board and knead it a few times until it completely comes together. Pat the dough into a circle that is about 1 inch thick and cut as desired. I formed the dough into a circle and then sliced it into 8 triangles. Wrap the whole circle loosely in parchment paper and place in a freezer storage bag. When you are ready to bake, remove how ever many you want from the freezer and bake on for 20 to 23 minutes or until they are light golden brown. Cool on a wire rack and serve.
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