Best Way to Freeze Scones?


What's your opinion on the best way to freeze scones? I just got KAF's cherry and almond scone mix. I want to make a batch and save half for later. I've read some posts on here and I realize you can either:
(1) make the dough, shape the scones, freeze them, and then bake them when you need them right from the freezer; or
(2) make the dough, shape and bake the scones, freeze them, and reheat for a short time until warm.

If you've tried either of these methods, or both, what way do you prefer? If you're going with (2), is it necessary to defrost in the fridge first, or can you go right from freezer to oven or microwave?


badge posted by: shannon9585 on October 11, 2011 at 6:18 pm in Q & A
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reply by: Mrs Cindy on October 11, 2011 at 6:37 pm
Mrs Cindy

I have done the second option and have had better luck with it than the first option. Unless you are making the scones from scratch and making them with double acting baking powder, you have no control over the oven rise. With the second option, you have a fully finished product, so the ingredients are not as critical. Wrap it well in plastic wrap and then in a ZipLoc bag. When ready to eat, unwrap from plastic wrap and wrap tightly in foil. Put in 300F oven for 10-15 minutes (from frozen). Fresh, hot scones!

p.s. Never microwave a scone. Makes them tough!

reply by: sandra Alicante on October 12, 2011 at 4:44 am
sandra Alicante

I always bake and freeze, putting them in a thick plastic bag.
I partly defrost in the M/W, but only partly. I then leave them at room temp for a few minutes. I prefer mine cold/room temp, because I don't like the butter to melt on them!

reply by: swirth on October 12, 2011 at 7:05 am

Bake amd freeze would be the best method for you but we love scones warmed for 10-15 seconds each in the microwave. Just take from freezer and let thaw at room temp and zap for 10-15 seconds just before eating.

I sent thousands of scones to my husbands' school kids for 40 years; when microwaves came onto the scene, he'd go get the m'wave from the teachers' lounge and take it to his classroom and warm the scones for the kids. The whole school went nuts over the wonderful scents wafting thru the school from the m'wave...and the kids loved them warmed up.

reply by: BakerIrene on October 12, 2011 at 4:53 pm

The best way to freeze baked scones is to NOT overbake them.

I don't know that the 400F on the package is a good idea. I would bake at 350F and watch them so that they don't get too brown.

If I were planning to prebake, I would bake to the lightest brown possible--these would be underdone if you ate them right away, but they would heat up to just-like-fresh in the oven. I would wrap the frozen scones loosely in foil to reheat in a 300F oven.

So I guess that means baking on two pans, one for now, and one that comes out of the oven first for freezing/later.

reply by: sandra Alicante on October 13, 2011 at 3:22 am
sandra Alicante

I agree. A bit like part baked bread or croissants. Over baked goods are not nice. Another tip is to spray inside the oven when re heating.

reply by: shannon9585 on October 16, 2011 at 8:41 pm

Thanks for all of your tips! I baked the whole batch at once, but was careful not to overcook them. They reheat beautifully from the fridge or freezer. This is good to know since I'm baking for just 2 people.