In one day I made 6 different batches of scones. SIX. And I taste-tested four of them. Yes, I’m woman enough to own up and admit that I ate 4 scones in one day. I wear my hobbit-like tendencies with pride. :)

This recipe freezes incredibly well. Simply make the dough, toss in whatever additions you like and flash freeze them before putting in a ziploc baggy. Then, bake as usual, adding 5 more minutes to the timer and you get a perfect scone every single time.

For jalapeno-cheddar scones, I add 1-2 cups of cheese and ~40 slices of jarred jalapenos. It sounds like a lot, but it introduces the perfect amount of heat.

You can even get fancy and add a layer of jam and cream cheese to the dough. These freeze surprisingly well, though I haven’t figured out how to keep the tops from sliding off while baking.

I’ve written about no-pectin jam before, but I’ve been making lots of variations on that, too, with fantastic results. Blackberry, nectarine, “strawberry lemonade” and cherry-berry are currently in my fridge as I type. Each one was made following the same basic recipe:

2 cups fruit, 1 cup sugar and 2 tablespoons lemon juice.
Boil for 20-30 minutes, let cool to room temperature, then refrigerate.

The hubs gives his gluten-free cocoa-orange scones with nectarine jam a huge thumbs up.

Chocolate chips are so passe – I prefer to grab my favorite chocolate bar and break it into chunks. And there you have it: chocolate chunk scones.

Not pictured: slivered almonds and chocolate. They ran away with the blackberry jam, right down Esophagus Lane and straight into my belly.

Really, the possibilities for scwnage are endless!

I’m still reeling with ideas, even though my bake-a-thon has depleted our stock of flour (gasp) and butter (DOUBLE GASP). Not an easy task on the butter front.

What’s your favorite add-in or filling for a scone?