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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.
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Directions. Preheat the oven to 375 degrees F (190 degrees C). Place flour, 1/2 cup sugar, baking powder, baking soda, and salt into a food processor. Pulse to combine. Add frozen butter and process until a fine crumb results and no hunks of butter are left. Transfer into the bowl of an electric stand mixer or a bowl for hand mixing.
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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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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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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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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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While the scones are chilling, preheat the oven to 425°F 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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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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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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Cut into 8 triangles and place them on a baking sheet. Brush scones with cream and sprinkle with sugar. Place them in the refrigerator to chill while the oven preheats to 400 F, then bake for 20 minutes or until golden. Make the glaze. Whisk together the confectioners' sugar and fresh orange juice.
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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 350°F (175°C). Wrap in Foil: Individually wrap each scone with aluminum foil to retain moisture during reheating.
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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.
Mixed Berry Scones
Preheat oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture.
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Arrange in the Air Fryer : Place the frozen scones in the air fryer basket in a single layer. Ensure they're not touching to allow for proper air circulation. Depending on the size of your air fryer, you may need to cook the scones in batches. Cooking : Cook the scones at 320°F (160°C) for 15-20 minutes.
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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.
