Scones are my go-to eat in the morning. Butter cookies mess the place up and croissants are for pussies. I ran across an interesting recipe that calls for freezing to dough so that “it can develop”. I made my regular recipe and froze some of the dough to do a side by side test.
The flavoring components are lemon zest and cranberry. The core dough recipe is flour, baking powder, sugar, salt, butter and heavy cream. Many recipes call for eggs, but I don’t see the reasoning. There is plenty of liquid and fat. The egg scrambled with bacon is a better use.
The frozen dough scone came out crunchier, but I think that is just because it went into the oven frozen and took longer to cook, drying it out. As to the dough “developing”, I think that is a bunch of crap. Fermentation stops at the freezing point.
