Hi Lynette, for frozen baked scones I would thaw at room temperature for a few hours, and then reheat briefly at 350°F. Place the scones on a parchment-lined baking sheet that is tented lightly with foil (so the scones remain moist). You can also wrap individual scones loosely in foil. If you want to crisp them up a bit, remove the foil for the last minute or two. 

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