In baking school I learned that freezing scones prior to baking makes the dough easier to cut and helps them retain their shape during baking. At home I learned that it’s also a great way to have freshly-baked scones for Sunday morning breakfast.
I baked these in my minimalist sometime-weekend-kitchen. By minimalist I mean a kitchen in a town whose one market doesn’t carry parchment paper… a kitchen whose oven temperature I can only guess at… where you make do with the ingredients you have… where fingers substitute for a pastry brush… where the ellipsis has free rein…. But I still have the best 25-year-old Robot Coupe food processor in the world. A food processor is not absolutely necessary, but it makes short work of cutting the butter into the dry ingredients.