Scones in advance

kah22

A quick question. I'm expecting visitors Sunday afternoon and I want to provide some scones. Can I prepare the dough on Saturday evening, cut the scones to shape and keep them uncooked in the fridge and just pop them in the oven when needed

It's a basic Delia recipe using self raising flour, butter and buttermilk. Anytime I'm making a pie I'll prepare the dough the night before but I'm just not to sure how the self raising flour will behave

As always many thanks for you advice

Kevin

Artytarty

Hi, I'm not too sure about this. I think once you add moisture to the raising agent-bicarbonate? That the chemical reaction starts.
In the past I have rubbed in the butter to the dry ingredients in advance and then added the milk and rolled out on the day.

lazylady_2

Mary Berry makes hers in advance and then 'refreshes' them by putting them in the oven for a few minutes after defrosting.

Owain_Moneysaver

I buy mine on yellow-sticker, freeze them and thaw in the microwave.

Just watch currant or cherry ones as the fruit burns more quickly.

Linda32

I would say that I don't think they will turn out very well. But if you really want to try could you make a small mix now and try it to see how it turns out.

Or how about a victoria sandwich, you can make the two cakes and freeze them.

jayII

Scones freeze really well and defrost in seconds. We eat them from defrosting, but a couple of minutes in an oven would make them taste 'fresh made'.

I wouldn't store fully prepared scone mixture (or any mixture with baking powder or bicarb), because as Artytarty says above, as soon as you add moisture the raising agent starts losing it's fizz. I've also stored rubbed in scone mixture then added milk/eggs when I'm ready to use it and this has been fine.

Cupcake_Returns

Definitely cook, freeze and reheat in the oven when you need them

Got to be cooked as soon as made else they go doughy and claghy

However, scones only take 10 mins to make so I'm happy to makes them when guests arrive

Cutting them before hand, they won't rise I'm afraid

JIL

There's a Paul Hollywood recipe that uses bread flour and you have to leave them to rise. They are very nice. I will try to find it and post a link. Apparently they only need to be left for a few minutes resting.

A quick Google says you can freeze raw scone dough if they​ are cut out shapes and bake from frozen.
Why not experiment, freeze some uncooked and freeze some cooked, see what happens?

Good luck. Can't beat a decent scone with clotted cream and jam.

kah22

Thanks for he replies. I already have he flour and butter mixture sitting in he fridge.

My big concern was what would happen once you wet the mixture and you seem to confirm that the scones would not turn out properly. I'll just start that hour earlier and
I'll make an extra few to sick in the freezer for a few days just to see how they turn out.

Kevin

bouicca21

Make them the day before and warm through before serving.