Cheese scone dough

Dawning

I want to make some cheese scones. I've seen a Be-Ro recipe and it makes 8 scones. I live alone so I'd like to have two scones, one to eat on bake day and one for the next day, and freeze the rest.
So my question, for the best quality, would it be best to bake them all and freeze the remaining six OR is it better to just cook the 2 I need and freeze the unbaked remaining dough and use it as I need it?

kboss2010

I would freeze the dough as any frozen and then defrosted baked goods never taste as good and tend to be a bit soggy

splishsplash

I freeze scones when they're cooked. I agree it would be better in an ideal world to freeze the dough but as I cook them to have with soup at lunch, that wouldn't work for me.
I microwave them for 2 x 1 minutes, which seems to work for me. If I overdo the microwave, they go hard, which is not good.

room512

I don't know the Be-Re recipe but may I suggest you add in some mustard powder as it makes all the difference in cheese scones

SailorSam

It would seem a waste to put the oven on for just 2 scones. I'd do them all and freeze them.

Linda32

Cooked scones do not freeze well. I freeze cakes and various bread but scones seem to be different. Nor do they keep much past 24 hrs, to that end I personally do not bother with them. If you really do want them then I would freeze the dough in two scone portions and cook these as you want them.

allybee101

I 'd suggest bake then freeze - the fat in them freezes well. You can warm the scone through when you defrost it. Room's tip of a bit of mustard is also worth paying attention to - as well as good strong cheese.

Dawning

Mixed opinions here!

I think I'll try it both ways and see which works best for me, will report back.

The Be-Ro recipe does include mustard powder and I'd been thinking to leave it out, so advice taken, will definitely include it.

Oh re the oven, the scones will be baked in my Remoska, not the main oven.

Linda32

I must admit that although I do not make scones any more and often leave out various odd ingredients, mustard powder with cheese is a must

Can't help with remoska cooking as I have never used one.

Owain_Moneysaver

I would bake then freeze, then thaw quickly in the microwave.

Might not be perfect but it works for me (at least the freezing does, I don't bake) and is quite acceptable.

tessasmum

We bake then freeze and then warm slightly in the microwave before serving. Younger DD will fight for a warm cheese scone so I guess it works OK here......