Can u Freeze Scones?

maypole

And when you defrost them just warm them in the oven if you like them warm, I like cheese scones warm.

Lalaladybird

I am just whipping up a batch of my super fool proof cheese scones... I was just wondering if anyone know the best stage to freeze some of them.... can I freeze the dough for later use, or freeze half baked scones or is it best to freeze cooked ones? (Happy to share the recipe if anyone wants it)

redruby

I am not 100 % sure, but I would freeze them once cooked, let them cool down then freeze, and yes I would love the recipe .

hth

x

abaxas

Bake scones,
Put scones in freezer bags,
Suck out air and tie with those bit of metal in paper thingies,
Stick in freezer.

Bring out of freezer,
Take out of bag and defrost in open air,
Eat! (preferably toasted - yum!)

My mum used to do a scone month for church, all were pre frozen and no-one evern noticed :P

queen_vi

when i worked in a restaurant they were frozen cooked

Pink.

Hi lalaladybird,

I don't think you can freeze the dough but I often freeze cooked scones. There's an earlier thread that may help so I've added your thread to it to keep the suggestions together.

Pink

Lalaladybird

Thank you... my scones are in the oven....

1lb (value) SR flour
1/2 tsp salt
1tsp sugar
1tsp dried parsley (optional)
2 1/2 oz marg (eg stork)
5oz grated cheese (I use value cheddar)
1/2 pint milk/water (I use half milk half water)

rub marg into dry ingredients, add grated cheese keeping a small amount back for topping the scones with. Throw in the liquid, get your hands in there and mix to form a dough. If you have got the measurements this should be perfect but if it is too wet add a little more flour, too dry add a little more water.

Turn out onto a floured board, roll out and cut into round scones.

You can brush with beaten egg for a glossy finish but I don't want to use an egg just for this so I brush with a little milk and put a little grated cheese on top.

Bake at 220 for 15 minutes! :j

I don't have a rolling pin, cookie cutter or pastry brush so I use a tall drinking glass to roll it out and cut the shapes and I dip the corner of a clean tea towel in the milk to brush the top of the scones.... how OS is that

If you leave out the cheese and parsley you can make plain scones with the basic mix, add cherries or fruit for those variations.

nannaC

Jo4 wrote: »

THANKS for responding! Will the whipped cream freeze and thaw alright?

I think it is whipped double cream that freezes best [something to do with the fat content]. I also batch bake then freeze, I even put in the filling eg jam/buttercream/whipped ceam, however freeze eclairs before putting the choc topping on. One way to use up whipped cream is to make nannaC's version of quick cheesecake.
Put one value jelly into bowl microwave for 30 secs or until melted add 1/2pt cold water. Stir and then pop into freezer until it is starting to set [looks gloopy] remove from freezer. Meanwhile crush 10oz/350gm digestive biccys [value ones are fine] add 4oz/250gm melted marg. Press into bottom of a loose bottomed tin. Pour 400ml double/whipping cream, 150gm value cream cheese into large mixer bowl and whisk [start of on slow speed gradually increasing speed as mixture thickens, add part set jelly and whisk on full until the mixture increases in volume and becomes thick. [I use my 30 year old kenwood chef, but any electric whisk works fine it just takes a bit longer. Put cheese mix on top of biscuit base, then refrigerate for a couple of hours. This makes one large or 2 smaller cheesecakes. Any flavour of jelly works, you can also experiment with biscuits for the base. Ginger biccys go well with lemon jelly topping. this cheesecake also freezes brilliantly

findinghappiness

Jo4 wrote: »

We are going to Paris tommorrow and wont be back until there is only a day left until the eggs are out of date and I would not use them that close to their date.

There is a test you can do on eggs to see if they are still ok. Place the egg into a bowl of water. Fresh eggs will sink to the bottom of the bowl and lie on their sides. Week old eggs will lie on the bottom but bob slightly. If the egg balances on its smallest end, with the large end reaching for the sky, it's probably around three weeks old. Eggs that float at the surface are bad and should not be eaten.

Just remember! They dont come out of the chicken with a use by date stamped on them! Supermarkets want you to throw them and buy new ones as often as possible. In my experience they are still ok for weeks after the use by date.


ps, can i please come to Paris with you???:rotfl:

Olliebeak

Where eggs are concerned, crack em individually into a cup and have a sniff - you soon know if they're no good :rolleyes:. Though if they're for baking, I think I would definitely use em before the date was up.