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Nov 15, 2011 11:45 AM

Storing Homemade Scones?

I made some delicious homemade scones and am wondering the best way to store so they stay somewhat firm and don't get super soft? I currently have them in a tupperware and they are too soft.

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  1. I normally freeze mine straight away and then just get them out as needed. They do not take long to defrost.

    1. I freeze mine immediately after cooling too. Then just take two at a time out as we need them.

      1 Reply
      1. re: Shoechick

        Yes, freeze. We like to thaw them in the microwave, then put them in a 350 oven for 3-4 minutes. Almost as good as fresh-baked.

      2. I just cover the plate they're on with tin foil. The batch never sits around longer than 48 hours anyhow.

        1. Vacuum packed and frozen is about the best you can do. Reheat them in the oven, not the microwave.

          1 Reply
          1. re: todao

            Great, was wondering if reheating them in the oven would dry them out. Thank you!

          2. I've made several scone recipes over the years and some have been MUCH better after a day or two than others, but generally I too want to avoid leftovers. In the future, you might try taking the recipe to the point of slicing your dough round into eighths or whatever, then placing the unbaked scones on a parchment or wax paper-lined baking sheet. Freeze them that way until solid (a few hours), then store all together in a plastic bag, wrapped individually in foil if you want to be sure to avoid freezer burn. Just bake them as you need them, straight from the freezer, per the original recipe, plus a couple more minutes (no more than 5 extra minutes in my experience). This way I feel like I can have perfectly fresh scones anytime.

            1 Reply
            1. re: LauraK42

              I freeze mine before baking just like the previous poster.