Can you freeze these scones?

I'd imagine they'd be like door-stops !

Oh I meant to try that! Sounds so easy. If they came out ok when you made them then I can't see why they wouldn't freeze like any other scones. Things usually come out of the freezer the same as when they went in.

I freeze scones and they are fine but I do warm them in the oven before eating.

My mother used to refresh stale scones by patting their bottoms with a clean, wet hand so they were ever-so-slightly damp, then popping them in a medium oven for about 10 mins. They always came out as if newly baked.

Just thought I would try the recipe, but I'm not up to eating 12 all at once! Thank you for your replies.

I've not looked at the recipe for those scones you are talking about, but the ones I make freeze really well. I like to warm them slightly in the oven once defrosted, though.

I freeze scones then revive by putting in microwave on high for a short while. About a minute for two. Don’t defrost first.

Yes. I have been adapting the recipe to bake a cheese version which I freeze and microwave for 30 seconds to heat through as required. They are light and fluffy.
If anyone is interested the basic recipe uses 14 oz SR flour, 6 oz double cream and 6 oz lemonade. For my cheese scones I add grated cheese, and salt. Bake at 220C for 10-12 mins.
I bought a multi pack of Asda little bottles of lemonade which contain around the quantity required.

Thank you Shysal, I might try them now!

I looked at the recipe, but I'm puzzled by one of the ingredients: a can of lemonade. What size can? Asda, for example, sell lemonade in 250ml, 330ml, or the mini cans at 150ml each.

I do wish the recipe would specify the exact amount of lemonade - it's ridiculous just to say "a can" ??

Oops, should have read your post first shysal

Well ......

Not being a huge fan of white flour, I tried baking them with wholemeal. Let's just say they are not exactly light and fluffy. In fact they would definitely stick you to the ground in a high wind!

I blame the oven