Does anyone make scones ahead of time and then freeze them for use later? Do you make and bake....then freeze? OR do you Make...then freeze...then bake later as needed? What were your results as far as texture and taste?
Finally, Do you have a recipe that is good for doing this? I rarely eat scones and a friend of mine wanted all this information...if you could help, I'd appreciate it! Thanks so much!
I have a very difficult time deciphering the line between boredom and hunger.
Is there a really good recipe?
Hi, Shannon! I freeze scones all the time - both baked and unbaked. I haven't noticed any difference in taste or texture. This recipe calls for whipping cream and butter. IMO, it really does make a difference if a person substitutes margarine or skim milk for these items. Here is my recipe:
2 1/2 c. all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
1/3 c. butter, cut into pieces
3/4 c. whipping cream (not whipped)
2 beaten eggs
1/2 c. dried currants or snipped raisins (I always use at least 1 c.)
milk (for brushing tops)
Preheat oven to 400 degrees. Combine whipping cream, beaten eggs, and dried fruit. In a medium mixing bowl, stir together flour, sugar, baking powder, and salt. Using a pastry blender (or two knives), cut in butter until mixture resembles coarse crumbs. (Don't make crumbs too fine. Visible bits of butter is fine.) Make a well in center of dry mixture. Add whipping cream, eggs, and currants or raisins all at once. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Quickly knead 10-12 strokes or until dough is nearly smooth. Pat or lightly flatten dough and cut into squares or circles. Place scones 1-inch apart on an ungreased baking sheet. Brush top of scones with milk. Bake 12-14 minutes or until golden. Remove scones from baking sheet and serve warm. Yield: 16 scones
Notes: Shannon, instead of the more traditional currants or raisins, I have used dried cranberries, cherries, apricots, etc. or a mixture of several dried fruits. Also, if you are going to freeze the scones before baking, do not brush with milk.
A warm scone - a dollop of clotted cream - fresh strawberry jam = heaven!
bump for Shannon
Thanks Diana! I got the recipe and the info and passed them along to my friend. She was very appreciative. Thanks so much! Talk to you soon!
I had to stick my 2 cents in, I am making scones today and this recipe is delish.
2 of 2
Those Cranberry Orange Scones look so good!!! I need to get some orange juice and try them!
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
© RDA Enthusiast Brands, LLC 2016