I learned many baking trade secrets during my time working at Cafe Annie years ago. One of the biggest was that frozen cookie dough makes the best cookies.
They keep their shape; the spread was just right; and they remained moist inside. Same with scone or biscuit dough. I have even tried this with cake dough, frozen it in weighed out batches and then baked off in small pans and it comes right back.
Here is a scone dough I adapted from the biscuit recipe in my book,"Masala." I increased the sugar and added a couple of teaspoons of dragon fruit powder to give it a sweet aroma and a pink tinge — you could leave it out, put powdered matcha for a green tinge or use any other flavor of your choice. Slice it in half and top it with your favorite jam and a dollop of cardamom whipped cream.
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