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It is safe to freeze scones regardless of whether they are baked or unbaked. Ideally, you can reheat and enjoy baked scones for up to 3 months after freezing. With unbaked scones, you can store them in the freezer for about 3 weeks. Unbaked scones do not require thawing, unlike the baked ones; you can pop them in the oven right from the freezer
Freezing scones. Previously frozen Chocolate Raspberry Cheesecake
Freezing scones isn't difficult, but you want to do things properly. If you don't store the scones well, they're not going to be good when you try to thaw them out. You need to protect the scones so that they won't get ruined during the freezing process. Thankfully, this isn't any different from how you'd approach freezing most things.
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How to bake frozen scones: Place the frozen, unbaked scones on a cookie sheet and allow them to thaw slightly as the oven preheats. If the recipe calls for an egg wash or sugar sprinkle you can do that now, even if still frozen. Bake at 350 F for 18-20 minutes, added 2 mins at a time if needed.
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If reheating in the microwave, reheat at 100% power for 10-20 seconds per scone. Times may vary depending on your microwave. If you are reheating in the oven or toaster oven, set the temperature to 350 F. Place the defrosted scones on a baking sheet lined with parchment paper. Warm for 5-8 minutes.
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Brush the top of the scones with milk, and sprinkle with sparkling sugar, just as you would right before baking. Then cut each round into wedges. Tent the scones with plastic wrap or a reusable cover, and freeze until solid, which will take a couple of hours. Once completely frozen, wrap each round tightly in freezer wrap.
Can you freeze scones? (How to freeze and defrost scones)
Yes, you can freeze scones before baking them. This is a great option if you want to have freshly baked scones in the morning without having to wake up early to prepare the dough. To freeze scones before baking, simply prepare the dough as you normally would and shape it into scones. Then, place the scones on a baking sheet lined with parchment.
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Preheat your oven to 300 degrees F (150 degrees C). Transfer the scones to a baking tray lined with parchment paper. Stick the scones into the oven for around 5 to 10 minutes. The microwave, which is a better option if you're only reheating a few scones: Place the scones onto a microwave-safe plate.
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How to wrap scones for freezing. For best results, keep scones in a heavy, airtight container. Many people like to use sturdy Tupperware lined with a sheet of parchment paper. If you don't have the freezer space for a container, feel free to wrap the scones in cling film. However, to prevent freezer burn, place the wrapped scones into a plastic.
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Decide on Form: You can either form the dough into scones and pop them into a freezer bag or pop the dough in the freezer bag as it is. If you choose the first option then separate out each scone using parchment paper. This will stop them from sticking together when they freeze. Label and Freeze: Label the bag with the date and pop it into the.
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Freezing Unbaked Scones. Arrange the uncooked scones on a parchment lined sheet pan. Transfer to the freezer for 1-2 hours or until frozen solid. Line your container or heavy-duty freezer bag with a piece of parchment paper. Move the frozen, uncooked scones to your container or bag and arrange in a single layer.
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Freezing Baked Scones. Freezing baked scones is very straightforward and requires fewer steps. First, after the scones have baked, allow them to fully cool. While they're cooling, prepare freezer-safe bag (s) or an airtight container by labeling it with the contents and the date. Place the cooled scones into the bag (s).
Freezing scones
Freezing scones before baking makes for a fresher reheating experience than freezing them straight from the bakery. Depending on how many you plan on baking at once, freeze scones one by one in foil and plastic wrap, or freeze the whole batch on a baking tray and combine in a heavy duty plastic freezer bag once frozen.
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Step 2: Flash Freezing. Line a cookie or baking sheet with cling film and place the shaped dough on it. Ensure that each shaped scone isn't in contact with another. The cling film can be replaced with parchment paper or wax paper and this would prevent the dough from sticking to the sheet.
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Thaw the Scones: Take the frozen scones out of the freezer and let them thaw at room temperature for a few hours or overnight in the refrigerator. Preheat the Oven: Preheat your oven to 350°F (175°C). Wrap in Foil: Individually wrap each scone with aluminum foil to retain moisture during reheating.
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Freezing scones not only allows you to have a ready-to-enjoy treat whenever you desire but also helps to prevent waste. By following the proper freezing techniques and using suitable storage containers, you can maintain the scones' texture, flavor, and aroma. So, if you find yourself with an abundance of scones or want to have a stash on hand.
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Wrap the wedges, whether individually or as a wheel, in a few layers of plastic wrap, then once more in foil to help provide a bit of insulation against odor absorption (one of the biggest problems when freezing anything, from homemade ice cream to cookie dough). Mark the date on the foil with a Sharpie so your scones aren't lost to the sands.
