Add a handful of dried currants or raisins to the Gingerbread Scone batter for a slightly chewy texture and extra sweetness.
Wrap cooled scones in a single layer in foil; place in a freezer bag and seal bag. Freeze for up to 1 month.
TO REHEAT SCONES:
Remove scones from freezer bag. Place frozen, foil-wrapped scones in a 300°F oven and heat for 20 minutes or until heated through (12 minutes, if thawed).