Do scones freeze well, or are they generally better fresh out of the oven?
Do some scone recipes freeze better than others?
I am considering baking the epicurious Cranberry-Orange scones this weekend
and freezing to give to my christmas eve guests to take home for christmas. But this recipe doesn't say anything about making ahead and freezing.
However this recipe, for Cranberry-Tangerine Scones, does:
There are small differences in the recipes. The tangerine one has an egg in it, while the orange one has baking soda. Would these differences make the tangerine one hold better in the freezer than the orange recipe?
Thanks! I am usually a bake-day-of gal and am just discovering the glories of the freezer. I can also be pretty cowardly when it comes to recipes (i.e. if it doesn't specifically say I can freeze, I feel I shouldn't freeze--stupid, I know, but I'm getting better, really).
This is my favorite recipe (fayefood) that I have used for years both professionally, and at home:
3 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 cup of sugar
Mix together the dry ingredients and add 6 tablespoon of very cold butter, cut into little cubes, with your fingertips until the dough is nearly uniform small bits, but with some bits larger than others.
Add a half to one teaspoon of freshly grated lemon zest (no pith) and about a 1/3 cup of currants or 1/2 cup of diced fresh pear.
Add about 2/3 and maybe a bit more of whole cold milk. Add it a bit at a time, mixing with your other hand, until the dough is the consistency of a thick, thick, mud, and not at all loose. Mix only until you don't see bits of flour. Butter a sheet pan and spoon out about 9 to 10 scones. Brush with a little heavy cream, and dust with sugar. Bake in preheated oven at 400 degrees until they are going golden along the top, about 15 to 20 minutes.
I freeze the dough once I have rubbed in the butter, and before I have added the lemon zest, raisins and milk. Let it sit at room temp for about 20 minutes from frozen state before using. fayefood.com
Whenever I make scones I generally bake only a handful and freeze the rest - fully formed and ready for the oven. Then, whenever I want a warm freshly baked treat I take one out and bake it up. I've served them to guests who had no idea they weren't freshly prepared that day.
I really think they lend themselves quite well to freezing.