Can You Freeze Plain Scones
- January 14, 2022
We run a bed and breakfast, and often need to have fresh baked goods ready very early in the morning.– Mary Ann and Jim Guertin, Lake George, NY.If there's one thing we're absolutely devoted to here at King Arthur Flour, it's solving your baking challenges.For those of you who prefer a more leisurely form of communication, our magazine, Sift, offers a Q & A section, "Since You Asked.".Days (or weeks) later, when you're hurrying to make an early breakfast, simply pop those frozen gems into the oven, and within 20 minutes you're serving hot scones, ready for butter and jam.I brush the top of the scones with milk, and sprinkle with sparkling sugar.I tent the scones with plastic wrap, and freeze until solid, which will take a couple of hours.So, what if you're one of those super-organized people who has plenty of time to make scone dough in the morning and bake it right away, without freezing?I have a suggestion: slip the pan of shaped scones into the freezer anyway – but just for about 30 minutes.Chilling hardens the scones' fat, and time relaxes the gluten in the flour, both of which contribute to a higher rise. .
Place in a re-sealable bag or airtight container to protect from freezer burn (a sheet of waxed or parchment paper between them isn’t a bad idea to keep them from sticking to one another).Leave to defrost in packaging at room temperature for 2-3 hours before serving. .
Can You Freeze Scones?
Whether you like your scones sweet with jam and cream, or savory and cheese flavored, scones are a great afternoon treat or perfect for those mornings when you’re running short on time and need a quick, convenient option that will take minutes to prepare.If you bake your own scones, you’ll know that nothing quite beats that soft, crumbly texture when they’re fresh from the oven.This way they’ll keep for 3-4 months, so you can make batches of these delicious doughy treats and have a stash on hand whenever your scone-craving kicks in.If you intend to use your scones as a quick breakfast treat or a convenient snack, it’s probably best to bake them beforehand and then freeze them.Because scones are naturally drier than other cakes and hold less moisture, freezing them won’t have a dramatic impact on their taste or texture.Before popping your scones in the oven, brush them with egg wash, cream or milk, and sprinkle with sugar for added sweetness.Scones are delicious and are loved for their simplicity and diversity – they taste great plain, loaded with jam and cream, or can even be made as a savory treat with flavorings such as cheese and chive.Freezing your scones is a great way to save yourself time later on, or to have a convenient batch on hand for whenever you need a quick sugar-fix or an easy breakfast option.The great thing about freezing scones is that they can be frozen baked or unbaked, depending on how much time you have to reheat them later on.This means it can take minutes to whip up your favorite scone recipe and pop them in the freezer so you can bake them at a more convenient time.Scones have a notoriously short shelf life and can turn stale pretty quickly, even when refrigerated, so freezing is a great way of prolonging your scones and enjoying them for weeks on end without having to worry about them turning bad. .
Freeze Scone Dough to Bake Up a Breakfast Treat Any Time
Years spent working in tiny restaurants and bakeries with next to no freezer space mean I've learned to rock an ultra-fresh ethos, so I wasn't able to speak from experience.The refrigerated dough needed the same amount of time to bake, and rose about the same overall, but with a slightly deformed shape, as the edges of each wedge seemed to melt faster and droop along the way.Compared to the fresh and refrigerated batches, the frozen dough spread out a bit more as it baked, creating interesting cracks along the top, but it was still done in the same amount of time overall.While the shape wasn't as well defined as that of my normal scones, the frozen dough offered a huge boost in convenience that made any visual defects seem trivial.Cut the dough into wedges, but skip toppings like cheese or sugar—the latter will only draw moisture from the scones and turn syrupy and weird over time. .
Can You Freeze Cheese Scones? [3 VITAL Tips]
But if you’ve made a batch of cheese scones, is it possible to freeze some and enjoy them in the future?If you’ve made a decent batch of scones, you can set some aside and freeze them for a later date, by following the simple steps listed below:.Once you’ve baked your scones for the necessary time as stipulated in your recipe, remove them from the oven and place them on a cooling rack.Tightly wrap each of your cheese scones in cling film or tin foil.Be careful when doing so, as you don’t want any gaps in your wrapping, as they will let in air and result in freezer burn, which can cause the cheese scones to dry out.Transfer your individually wrapped cheese scones to an airtight container, and seal the lid.So, when you’ve allowed them to thaw in the fridge, be sure to put them in the oven or microwave so they’re nice and hot before serving.So, when you’ve allowed them to thaw in the fridge, be sure to put them in the oven or microwave so they’re nice and hot before serving.While scones will keep in the fridge for a couple of days after they’ve been baked, they will start to dry out quickly.So, if you know in advance that you plan to freeze cheese scones, get them in the freezer as soon as they’ve cooled for best results.The best way to defrost cheese scones is to remove them from the freezer the night before you plan to enjoy them.The multiple changes in moisture content can cause your cheese scones to dry out, so the more you freeze and thaw them, the more you risk ruining their texture.The biggest challenge you face when freezing scones is that if they’re not well wrapped, they can dry out and become stale.This will prevent the plain scones from becoming tarnished with a cheesy flavour and will also make it easier to defrost the right type. .
My Scones recipe is easy to follow, and with a little patience, proper prep and tools, you got this!I have been making King Arthurs classic scones recipe for a long time but realized I had made a few changes over the years.I also started making my scones with grated butter, a technique I use all the time with my buttermilk biscuits.Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier.The frozen butter stays cold until baking time, which will keep the scones from spreading out, which makes them lose that flaky and moist texture.Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier.The frozen butter stays cold until baking time, which will keep the scones from spreading out, which makes them lose that flaky and moist texture.However, bread flour is not a common ingredient in most kitchens and also changes the texture of the scones, making them a bit lighter.However, bread flour is not a common ingredient in most kitchens and also changes the texture of the scones, making them a bit lighter.I prefer turbinado sugar for my scones because it gives them that extra shot of flavor and a bit more texture.Freezing relaxes the gluten in the flour, which makes the scones rise higher.What’s nice about freezing the dough is that you don’t have to bake the scones after the 60 minutes if you changed your mind or just wanted to be prepared.In fact, once the dough has chilled for 60 minutes, put it in a sealable freezer bag and store it for up to a month!They are best served warm and are delicious plain, but adding butter or jam is a tasty option as well!To reheat the room-temperature scones, just bake them, covered with tin foil, in the oven for about 10 minutes at 350°F.Once you get the hang of this basic scone recipe, the opportunities to add in other ingredients, like raspberries and blueberries, are endless!You can even make a savory scone by leaving out the vanilla, lessening the sugar, and adding in bacon or cheese after you add the butter.Just remember the tips, tricks, and tools to keep your scones moist, flaky and delicious!Course: Breakfast Cuisine: American Keyword: Scone Recipe Servings : 6 Calories : 424 kcal Author : Amanda Rettke-iambaker.net Ingredients 1/2 cup (113g) cold butter, grated.Grate onto parchment paper and then place it in the freezer while you prepare the remaining ingredients.Add flour, sugar, salt, and baking powder to a large bowl.In a small mixing bowl, whisk together eggs, vanilla, and heavy whipping cream.Scoop the contents out onto a parchment-lined baking sheet and use your hands to form a 3/4 inch thick circle.Slice the circle into 6-8 wedges with a bench scraper or large knife and with your hands, gently separate the edges of each scone, creating a space of about 1/2 inch between each. .
If you prefer to bake the scones first then let them cool completely and transfer them to a resealable bag or airtight container before freezing for up to 1 month. .
By the time the oven warms, the scones will have lost some of their chill — there’s no need to thaw them. .
We would suggest that when you defrost the scones you unwrap them and put them on wire racks at room temperature for about an hour.This will ensure that any moisure on the surface of the scones will evaporate and give the crust a chance to crisp up. .