To make ahead: Cool scones; wrap in foil and place in an airtight freezer container. Seal, label and freeze up to 3 months. To serve, place wrapped scones in a 350 degree F oven and bake about 10 minutes or until heated through.
Variation: To make 8 scones, prepare as above, except divide dough in half. Roll or pat into two 5-inch circles; cut each circle into 4 wedges (in step 3).
Serving Size: 1 scone
217 calories; protein 4.7g; carbohydrates 34.4g; dietary fiber 1.2g; sugars 10.4g; fat 6.6g; saturated fat 4g; cholesterol 17.3mg; vitamin a iu 254.4IU; vitamin c 0.3mg; calcium 68.6mg; iron 1.6mg; magnesium 11.3mg; potassium 104.1mg; sodium 194.9mg.