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Cool scones completely; wrap in plastic wrap and store at room temperature 3 days. Or, wrap scones and place into a resealable freezer bag. Store in freezer up to 1 month.
Brush tops of rounds with about 1 Tbsp. milk and sprinkle with cinnamon sugar before freezing and baking.
Drizzle baked scones with a cinnamon glaze. Simply combine 1/2 cup powdered sugar, 1/8 tsp. ground cinnamon and slowly add 1 to 2 tsp. milk until mixture is of drizzling consistency.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.