Name: Raisin Scones
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 cups all-purpose flour; 1/3 cup sugar; 1 tbsp baking powder; 1/4 tsp salt; 6 tbsp cold butter -cut into pieces; 1/2 cup raisins; 1 egg; 1/2 cup heavy cream

Breakfast Freezer Meals -Homemade Waffles, Raisin Scones, and Chocolate Chip Muffins and how to freeze them for quick and easy freezer meals.

January is all about getting more organized, and here’s a great way to make mornings run a bit more smoothly. I spent a few days doing a little baking and have breakfast freezer meals prepared for weeks. We made pumpkin spice waffles, raisin scones, and oatmeal chocolate chip muffins.

Muffins

The muffins were easy. I made oatmeal chocolate chip muffins find the recipe here.

After they cooled I put them in ziplock bags and put them in the freezer. The night before I can pull them out, and enjoy them in the morning, or send them with my girls to school for one of their snacks. Freeze several in a large ziplock bag, or individually in a small ziplock bag.

Waffles

My sweet husband made a double batch of pumpkin spice waffles -get our recipe here. After they’re baked, just spread them out on a cookie sheet, so they’re not touching and put them into the freezer for a couple hours to freeze.

Once they’re frozen, you can put them into a ziplock bag together, and they won’t stick together. Store in the freezer, and then just like an Eggo waffle, take one out of the freezer and pop into a toaster to warm up for a delicious breakfast fast.

My girls love one of these for breakfast on a school morning and it’s so easy.

Lastly, I made a batch of raisin scones.

Yield: 8

Raisin Scones

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1/4 tsp salt
6 tbsp cold butter -cut into pieces
1/2 cup raisins
1 egg
1/2 cup heavy cream

Instructions

1. Whisk together flour, sugar, baking powder, and salt in a large bowl.
2. Cut in the butter, until the mixture resembles oatmeal texture.
3. Stir in the raisins.
4. Whisk together in a separate bowl the egg, and cream. Add to the dry and ingredients and stir into a dough.
5. Divide the dough in half, and flatten into a disk about 3/4 inch thick. Cut the round into 4 wedges. Repeat with the other half of the dough.
6. At this point you can freeze the dough to bake later.
7. To cook from frozen, pre-heat oven to 425 F and bake dough from frozen on a cookie sheet for 20-25 min. If cooking right away, and not from frozen dough, reduce the cooking time to 15-20 min. OPTIONAL -brush the scones with some cream or milk and sprinkle with sugar before baking.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 311Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 63mgSodium: 339mgCarbohydrates: 41gFiber: 1gSugar: 15gProtein: 5g

I made the scones, but didn’t bake them. I placed them on a cookie sheet and put them in the freezer for a few hours to freeze, then once they’re frozen place in a ziplock bag. On a morning when you’d like one, place the frozen, raw scone on a cookie sheet and bake at about 425 F for about 20-25 mins. (which is about 5 min. more than the original recipe, when they’re not frozen).