Special Tools: Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
Freeze After Baking: Freeze the baked and cooled scones before topping with glaze and chocolate drizzle. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes. Before serving, top with glaze and chocolate drizzle.
Overnight Instructions: Prepare scones through step 3. Cover and refrigerate overnight. Continue with the recipe the following day.
Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
Chocolate: Use baking chocolate sold as 4 ounce bars in the baking aisle, such as Ghirardelli or Baker’s brand. 1 heaping cup semi-sweet chocolate chips may be substituted for the chopped chocolate in the scones. Chocolate chips are a little tricky to melt into a pourable consistency, so I recommend sticking with the chocolate bar for the drizzle on top. The drizzle is optional.