"This is my go-to scone recipe for bake sales, teacher appreciation days, and morning breakfast parties — any time I need a homemade treat but don't have a lot of time. They're infinitely versatile and such a breeze to throw together since I skip cutting butter into the dough and use heavy cream instead. Unbaked scones freeze beautifully, making them a great impromptu fresh-from-the-freezer start to a lazy Sunday. Semifreeze them on a baking sheet, and then transfer to gallon-size resealable freezer bags (label the scone flavor!). When you bake frozen scones, add 4 to 5 minutes to the baking time."