Freezing baked goods, such as scones, can sometimes be a tricky process. Because they're light and airy and it's tough to wrap them tightly, they often pick up freezer burn or a stale taste. Freezing unbaked scones is always preferable because they'll last longer and taste fresher, but you can freeze already baked scones with success as well.
Prep for Freezing
Before you freeze your scones, prepare them to retain their freshness, flavor and texture. First, let the scones cool completely. If they are warm when you put them in the freezer, condensation will result in moisture locking into the scones, making them slimy when you thaw them.
Wrap each scone individually, as tightly as possible, in aluminum foil or plastic wrap. Exposure to oxygen is what causes foods to develop freezer burn, so do all you can to make the wrapping airtight.
If your scones are supposed to be glazed or frosted, wrap them before glazing and apply the glaze after thawing and warming the scones.
Choosing a Container
You can freeze your scones in a plastic container, a large glass jar or a zip-top bag. The most important factor to consider when choosing a container is finding one that is airtight. If using a bag, squeeze as much air as possible out of the bag before you seal it closed.
After placing your scones in a zip-top bag or airtight container, cookbook author Alice Medrich recommends placing them into a second zip-top bag or a vacuum-sealed bag to minimize air exposure.
Baked scones will keep in the freezer for up to 3 months. They are more likely to develop freezer burn as time passes, so it's best to bake and freeze small batches to minimize total storage time.
As you remove and thaw scones, seal the storage container tightly again every time. Avoid thawing scones and then re-freezing them. Instead, take and thaw only as many as you plan to serve at one time.