Frozen Scones
Follow these steps to successfully bake frozen scones. Preheat the oven to 350ยฐF. Line the baking sheet with parchment paper to prevent the scones from sticking. If you don't have baking paper at hand, use cooking spray. Take the scones out of the freezer and place them on the baking sheet. Leave space between the scones as they expand while.
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It's certainly fine to freeze scones and reheat them. Most people like to eat them when they're hot. You can reheat them by placing them in the oven for a little bit if you want. It's easy to get good results by preheating the oven to 300 degrees Fahrenheit and then reheating them for five to ten minutes.
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Or you used to buy our scones at the farmer's markets and since we haven't been back on Sundays, we are doing our best to get you Sugarbird scones as fresh as we can. to your household. If you live in California, we can ship frozen scones to you pretty economically next day or same day. If you live outside of California, we are doing our.
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While the scones are chilling, preheat the oven to 425ยฐF with a rack in the upper third. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
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Thaw the Scones: Take the frozen scones out of the freezer and let them thaw at room temperature for a few hours or overnight in the refrigerator. Preheat the Oven: Preheat your oven to 350ยฐF (175ยฐC). Wrap in Foil: Individually wrap each scone with aluminum foil to retain moisture during reheating.
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You will only need to follow a few simple steps: Step 1 - Mix up your recipe for scones, whether it is homemade or a mix. Step 2 - Separate the dough into individual portions, as many as you want to have in total. Step 3 - Place the separated dough balls into small plastic bags and seal them.
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Wrap the wedges, whether individually or as a wheel, in a few layers of plastic wrap, then once more in foil to help provide a bit of insulation against odor absorption (one of the biggest problems when freezing anything, from homemade ice cream to cookie dough). Mark the date on the foil with a Sharpie so your scones aren't lost to the sands.
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If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together.
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Take the bag or container of frozen scones out of the freezer, or as many scones as you want. Transfer the frozen scones to the baking tray and pop them in the oven right away. If you want to sprinkle some raw sugar, cinnamon sugar, or any other type of flavored sugar on the scones, do it before placing them in the oven. Bake the scones for.
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Expert Tip: Let baked scones cool before wrapping them. Excess heat turns into moisture which will affect the scones' texture after freezing. If your recipe calls for an egg wash, and you plan to freeze the unbaked dough, freeze without the wash. Then, add it just before baking. Be sure to label and date the package before putting it into the.
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If reheating in the microwave, reheat at 100% power for 10-20 seconds per scone. Times may vary depending on your microwave. If you are reheating in the oven or toaster oven, set the temperature to 350 F. Place the defrosted scones on a baking sheet lined with parchment paper. Warm for 5-8 minutes.
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Take scones out of the freezer when the oven is preheating. Place them on buttered baking sheets (or sheets lined with Silpat) and brush with cream and sprinkle with sugar. If the recipe calls for a glaze, keep with the instructions and hold off until they come out of the oven. By the time the oven warms, the scones will have lost some of their.
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For crisp-sided scones, separate the wedges as pictured above. For softer scones, leave the wedges close together. Preheat your oven; the scones will thaw a bit while the oven heats. Bake the scones for however long the recipe calls for, adding a couple of minutes or so to the time to account for the scones being partially frozen.
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Wrap the scones individually in greaseproof paper or cling film / cling wrap then place in a sealable bag or container with lid. Freeze for up to 1 month. To cook frozen scones: Cook from frozen at the same oven temperature - they will take an extra 5 mins or so. Baked scones. Cool the scones completely.
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Pre-heat oven to 350-375 degrees (350* for convection, 375* for standard). Place frozen scones directly on parchment-lined, un-greased baking sheet - evenly spaced. Tip: Use cooking spray or foil on baking sheet if you don't have parchment paper. For best results, bake scones on the the middle shelf. Each oven varies, so if scones are baking.
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Freezing Unbaked Scones. Arrange the uncooked scones on a parchment lined sheet pan. Transfer to the freezer for 1-2 hours or until frozen solid. Line your container or heavy-duty freezer bag with a piece of parchment paper. Move the frozen, uncooked scones to your container or bag and arrange in a single layer.
