My problem with baking is that I
devour eat whatever I make nearly immediately. Scones are no exception, but maybe you have more self-control than me.
In which case, your issue with scones may be that they quickly go stale.
Enter the freezer in all its refrigeration glory.
Scones can actually be frozen pre- or post-baking, so if you entered the kitchen in one of those “must-bake-something-urgently” moods, only to realize that there are already muffins, cupcakes, wheat bread, and chocolate chip cookies sitting around, never fear, your scones can be saved for another day.
Freezing Unbaked Scones:
Make your scone recipe as usual, including cutting dough, separating the wedges, and putting them on a baking sheet.
Slide the doughy goodness into the freezer for an hour or so. Take this hour to hunt down a matching lid to a tupperware container big enough to hold them all.
After the hour, pull the baking sheet out, make sure the dough is frozen fairly solidly, and layer them up in your receptacle of choice and return to the freezer.
Once the scone-craving hits, pull out however many you’d like (I won’t judge you if the number’s bigger than 4), and as soon as you pull them out of the freezer, preheat the oven to the temperature stated in your recipe.
Pop them in the oven as soon as it’s preheated, and don’t let them get all soggy, because that will just result in your eating more baked goods to recover from the inevitable “darn-it-these-scones-suck-now” mood.
(And yes, they were slightly frozen, so realize that you may need to leave them in the oven for a few minutes longer than the original recipe indicated.)
Freezing Baked Scones:
Let your baked scones cool completely (and resist the urge to keep tearing off corners; I am SO on to you).
Hopefully, you already have matching tupperware containers and lids or a drawer full of freezer bags (clearly this freezing method is not appropriate for me).
Layer the cooled off scones into whatever air-tight holder you’ve secured (a sheet of waxed or parchment paper between them isn’t a bad idea to keep them from sticking to one another), and tuck the scones in the freezer.
To return to edible state, either warm on a baking sheet at 350° for 8-10 minutes or nuke in the microwave in 10-15 second intervals.
Contrary to popular belief, things in the freezer cannot be saved in perpetuity, so make sure your scones, baked or unbaked, are saved from the freezer within 3 months (besides, you know more baking urges are going to strike between now and then – make room for the new stuff!).
Does anyone with greater restraint than me successfully freeze their baked goods?
Looking for some delicious scone recipes? Try these!