To make these scones in advance, form the dough into the rounds and double-wrap them tightly with plastic wrap. Freeze scone dough for up to one week and refrigerate for one day. Thaw the frozen dough overnight in the refrigerator before cutting into wedges and baking. You can also pre-shape the individual scones into wedges and freeze to bake one or two at a time. Freeze unglazed baked scones for up to two weeks, sealed in plastic wrap or zip-top bags. Reheat on a sheet tray at 350F,...
