March 1, 2016 - 2:04pm
Scones with long durability
Is is possible to make scones one week in advance and have in a paper or platic bag so i still is fresh? What should I add in that case?
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Is is possible to make scones one week in advance and have in a paper or platic bag so i still is fresh? What should I add in that case?
Is freezing them an option? That would be the easiest way to keep them fresh that long.
I froze some scones made from a KAF recipe and then thawed out a couple at a time by wrapping them up in a damp paper towel before placing them in a microwave oven (about 1200 watts) for about 45 seconds. Of course, they weren't as good as fresh but they were still good. Play with the time on your microwave to avoid overcooking them.
I don't know what recipe you're using, and I know the term scone can mean different things to different people, but pretty much every scone recipe I've seen for scones would work really well with the scone dough being made, shaped, and frozen. Then you can just take out how ever much you need and bake as you want them. That's what I do, and as a matter of fact I've been told on multiple occasions that freezing the fats in the dough and baking straight from frozen can actually help improve the texture and flavor (thought I guess that at least partially depends on what you expect out of a scone). I always make up a full batch (or more) of scone dough at a time, press the dough into parchment lined 1/4 sheet pan(s) with a 1in lip around the edge, cover with another sheet of parchment and/or plastic wrap. Then place into freezer until solid. Take out frozen dough and thaw just until you can cut it. Wrap cut dough in desired portion sizes and put back into freezer. Then just take out desired amount and bake in counter-top toaster-oven at specified temperature but generally adding a couple min. to bake time if directions are for fresh made dough. And then you can have fresh made scones any time.
I don't know if that answers what you were trying to get at or not, but hope it helps.
Assuming we're talking about a British scone here - the thing we split and then cover in clotted cream and jam (jam on-top). The standard catering "trick" is to bake, cool, freeze. To serve, from frozen -> 8 minutes at 200°C, leave to cool for a few minutes, then they're out the door.
I make batches of 100+ from time to time and this is the only way to deal with them.
-Gordon
(edit to fix a silly typo bream -> cream!)
I know things are different on that side of the pond, Gordon, but clotted bream with jam on a scone just isn't appealing. ;-)
Thanks for the chuckle to start the day.
Paul
I'll edit it now :-)
-Gordon
When we where in Vancouver British Columbia for 10 days in January one of our favourite places to go was a bakery called Small Victories and my favourite desert was this scone with clotted cream.
Gerhard
Edit I guess I should learn to read more carefully but with people using auto correct when emailing and texting my brain seems to auto correct. I had to look up bream you are right that clotted fish on a scone would not be embraced by most people.
America's test kitchen/cook's illustrated suggests cut or shape and freeze. I have done this many times with various types . I simply make them up, place on cookie sheet, (closer together as not baking them ) and freeze, Once frozen, wrap in wax paper liners from cereal boxes, or parchment, and then in ziploc bag. When ready to use, simply remove desired quantity from freezer, place on cookie sheet and bake. They may need only a few more minutes to bake than when fresh, and they seem to rise slightly higher as well. No need to waste energy prebaking, then baking again to refresh. I like doing this because I love biscuits, but with only two of us do not use the whole batch at once. I also make some Cook's illustrated sweet potato bisuits and it makes quite a lot and is a bit more time consuming recipe, by freezing, I can have them more often, fresh, without all the work again.