Froze scones for about three hours before baking. Baked for 22 minutes at 400F. Did not use icing, only brushed on heavy whipping cream and vanilla sugar right before baking. Notes for next time: Do not overmix. Careful of using scraped dough. Ferment dough in fridge for ~24 hours, cut into wedges then freeze. Bake at 390F for 25 minutes.
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