I have tried to freeze scones and then bake them with no success. The butter melted out the bottom, and the bottom of the scones burned. The recipe was the KAF Eggnog Scones. I initially blamed it on the oven at the place where we were staying, but I had the same result with our own oven. I posted about it on the KAF Baking Circle. Almost everyone else said that they freeze scones with no problems, although one other person had the same experience as I did. I would particularly love to be able to freeze the KAF apple scones, as they are only at their best hot from the oven. Any suggestions on how I can make this work?

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