...with the freezable scones.

As mentioned in my last post, I have been on the lookout for recipes that freeze well, cook/reheat well and STILL taste good! I think I found one. No, I KNOW I found one.
Meet chocolate chip scone, dear reader:




I made these babies a few weeks ago and they were gone in 2.5 days. I made another batch just a few days ago...they are that good!
Since these scones weren't something I had made before, I wanted to be sure they would reheat well and taste yummy. I mean, there's nothing worse than preparing all this food ahead of time only to have it taste like dog poo when it comes time to cook/reheat and eat it...right??? So this was essentially a taste test. A taste test that I plan to give all the freezable food recipes I find. If they pass, then I will make them and freeze them for my maternity leave!
These particular scones are frozen unbaked, and when you are ready to eat you just preheat the oven and cook them from their frozen state. Easy. Now, admittedly, I cooked half the batch right away (and ate them) and froze the other half. Then I waited a few days and cooked the rest of the scones from their frozen state to make sure they passed the test. Let's just say they passed with flying colors. The second complete batch I made was for my freezer stash. Whether this batch makes it to my maternity leave still has yet to be determined. They may just jump into the oven one day and then into my belly ;)

I found this recipe on one of my favorite food blogs: Annie's Eats
She has other scone recipes as well, a few of which I am going to try out soon!

Here's the recipe to share!

Chocolate Chip Scones
Ingredients:

1½ cups plus 2 tbsp. all-purpose flour
¼ cup sugar
2 tsp. baking powder
Pinch of salt
1 cup (6 oz.) chocolate chips
1 cup heavy cream
2 tbsp. butter, melted
Additional sugar for sprinkling (optional)

Directions:
Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Knead the dough very briefly with well floured hands to ensure even mixing.

Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet. Brush lightly with melted butter and sprinkle with additional sugar (if using). Bake 15-20 minutes, until lightly browned. Makes about 8.