There’s nothing like fresh, hot apple scones on a chilly Sunday morning in October – especially when you’re feeding a crowd.
Make and shape them the night before, stick in the freezer, bake early the next morning, and Bob’s your uncle – by the time your house guests emerge from their respective beds, breakfast is ready.
Of course, it helps if you remember to PUT THE SCONES ON THE TABLE. The pumpkin doughnuts, too.
Neither of which made an appearance one recent Sunday when I was entertaining 11 visiting family members.
All of whom ended up eating Cap’n Crunch and stale English muffins for breakfast, to my great and lasting chagrin.