I made both heavy cream scones and the converted milk with melted butter. Cream scones were delicious. After mixing the milk plus butter the dough rose quickly when I mixed it with slightly warm milk butter mix. I then froze uncooked scones . When taken from the freezer and cooked they had deflated, and did not rise much when cooked. Not good and I will not try melted butter mixture again Should I have cooked them as soon as mixed instead of freezing first.?

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