mint Posted December 22, 2009 Share Posted December 22, 2009 I am thinking of making some tiny cheese scones to serve at lunch as a change from just bread or crackers.Does anyone know whether I can make the scones and freeze them raw or perhaps keep them in the fridge for a day or two before baking them?I would really, really like to cook them whilst lunch is going on rather than cook them beforehand and then re-warm them in the oven. This is because I don't think that, with scones, you can quite get that yummy straight-out-of-the-oven taste unless you do serve them immediately they are cooked.Thank you for your comments. Link to comment Share on other sites More sharing options...
woolybanana Posted December 22, 2009 Share Posted December 22, 2009 The word raw suggests you have to catch them first! I'd go to the nearest fish market and see if they have any[:P] Link to comment Share on other sites More sharing options...
mint Posted December 22, 2009 Author Share Posted December 22, 2009 OK then, Wools, I'll say "uncooked"! Is that better? Link to comment Share on other sites More sharing options...
Anna Posted December 22, 2009 Share Posted December 22, 2009 Never tried this but I suggest you make a small amount to try beforehand and see how they turn out. If you try that, please let us know how they turn out and if you freeze the scones cut out individually, ready to bake, in which case you would have to be careful that they don't stick together when freezing, or if you freeze the whole mix and then have the palather of rolling and cutting out to bake during the meal! Otherwise, I find that if baked scones are frozen as soon as possible then they're fine reheated. Link to comment Share on other sites More sharing options...
woolybanana Posted December 22, 2009 Share Posted December 22, 2009 If it doesn't work, dogs like scones! Link to comment Share on other sites More sharing options...
Gardengirl Posted December 22, 2009 Share Posted December 22, 2009 I've not tried it with the cheese variety, Sweet, but I've frozen plain and fruit scones immediately after they've cooled. Then a 2 minute refresh in a hot oven and they're fine. I make sure I've only lightly browned them. Cheese scones are a little heavier, but it would probably work fine for them too. Link to comment Share on other sites More sharing options...
Patf Posted December 22, 2009 Share Posted December 22, 2009 Do you use a raising agent? eg SR flour? Or just plain? You could try freezing the dough in a lump and roll out when thawed. I've frozen bread dough and it still works, but not as well as freshly made then baked. Link to comment Share on other sites More sharing options...
mint Posted December 22, 2009 Author Share Posted December 22, 2009 I think I'd better cook them and freeze them on this occasion as time is short at this time of year. I will, however, roll them out and freeze them on a tray on another occassion, Anna, and I will certainly post the results on here.Thank you everybody for your advice (everybody excluding Wooly but that's fine as he knows I forgive him just about everything!)PS, I might just take them out of the oven as soon as they are risen but not really browned and then finish them off.BTW, GG, I don't find cheese scones heavier, as long as you grate the cheese as finely as your grater permits. Also, I cheat by using some baking powder. Link to comment Share on other sites More sharing options...
mint Posted December 22, 2009 Author Share Posted December 22, 2009 [quote user="Patf"]Do you use a raising agent? eg SR flour? Or just plain? You could try freezing the dough in a lump and roll out when thawed. I've frozen bread dough and it still works, but not as well as freshly made then baked.[/quote]Pat, must have been faffing about writing at the same time as you were posting. Please see my reply above.For ordinary fruit scones, I still use Memb's recipe (dear Memb, she never posts now) and for cheese ones, I use a very old recipe I have but I use a bit of baking powder just to make them look more impressive. Sometimes I forget the BP, but they still turn out fine.Other thing I always do is sprinkle them with a pinch of cayenne to make them rosy and, if I have it to hand, some grated parmesan as I love the smell and taste of parmesan. Link to comment Share on other sites More sharing options...
Mr Coeur de Lion Posted December 22, 2009 Share Posted December 22, 2009 When I had my cafe in Australia, we used to freeze our pre-made scones, and then let them defrost naturally.To serve from cold, a minute in the microwave and they were absolutely brilliant with strawberry jam and cream. Best in town. Link to comment Share on other sites More sharing options...
Gardengirl Posted December 22, 2009 Share Posted December 22, 2009 Maybe I'll have to try grating the cheese more finely for lighter results! [:D] Link to comment Share on other sites More sharing options...
Iceni Posted December 22, 2009 Share Posted December 22, 2009 But are you following this original Scottish recipe ? http://en.wikipedia.org/wiki/Stone_of_SconeJohn Link to comment Share on other sites More sharing options...
Anna Posted December 22, 2009 Share Posted December 22, 2009 No nooo, that's Scone (pronounced Scooon), where the Kings were crowned!, not scone (pronounced scon)!!! Ach away wi ye!! Link to comment Share on other sites More sharing options...
woolybanana Posted December 22, 2009 Share Posted December 22, 2009 So, the Scotch kings used to sit on a piece of pastry? Link to comment Share on other sites More sharing options...
Anna Posted December 22, 2009 Share Posted December 22, 2009 Ach I kent you wadna unerstan lol!!! And, by the way, just for your info, Scotch are tomatoes, whisky and such like but never ever are the Scots or Scottish folk refered to as Scotch! Actually, as you probably know, the kings used to sit on the Stone of Destiny! Link to comment Share on other sites More sharing options...
mint Posted December 22, 2009 Author Share Posted December 22, 2009 Quite right, Anna, just ignore him. He knows nothing. He thinks the "Twa Corbies" are three birds because he speaks French and he thinks that birds are women! aaarrrggghhh!!! Plus, he wouldn't mind 3 women, whatever their nationality! Link to comment Share on other sites More sharing options...
Anna Posted December 22, 2009 Share Posted December 22, 2009 Exactly!! ha ha!!!! Link to comment Share on other sites More sharing options...
Patf Posted December 22, 2009 Share Posted December 22, 2009 Ever serious and practical: I think if you freeze them raw you might kill the effect of the baking powder and they might not rise.My paternal Grandma was a fine baker of scones. She used to make a special batch for birthday parties and split them, butter them, and put in a coin wrapped in greaseproof paper. As a special treat for the guests. But watch your teeth! Link to comment Share on other sites More sharing options...
Anna Posted December 22, 2009 Share Posted December 22, 2009 Wow, where was you Gran from as I've never heard of that. We only ever had old sixpences, wrapped up in greaseproof paper, in Clootie Dumplings, for birthdays...mmmh! Link to comment Share on other sites More sharing options...
woolybanana Posted December 22, 2009 Share Posted December 22, 2009 Was it a Scotch sixpence? What is this greaseproof paper business, Link to comment Share on other sites More sharing options...
mint Posted December 22, 2009 Author Share Posted December 22, 2009 [quote user="Anna"]Wow, where was you Gran from as I've never heard of that. We only ever had old sixpences, wrapped up in greaseproof paper, in Clootie Dumplings, for birthdays...mmmh![/quote]Clootie dumplings? Now even I don't understand! What on earth are clootie dumplings? Link to comment Share on other sites More sharing options...
woolybanana Posted December 22, 2009 Share Posted December 22, 2009 What the horse dropped? Link to comment Share on other sites More sharing options...
Anna Posted December 22, 2009 Share Posted December 22, 2009 Ooooh, Woolybully, just Google it lol!!! here: http://recipes.suite101.com/article.cfm/traditional_halloween_pudding_from_scotland not just for Hallow'een..any celebration would do! You haven't lived if you havenae tasted Clootie Dumplin!!! Link to comment Share on other sites More sharing options...
woolybanana Posted December 22, 2009 Share Posted December 22, 2009 I prefer it from the horse's mouth[:P] Link to comment Share on other sites More sharing options...
Patf Posted December 22, 2009 Share Posted December 22, 2009 Not so far from Scotland, Anna - Northumberland.I thought a clootie dumpling was a mixture of flour and suet tied up in a bag and buried in a slowly cooked stew. Now I know different [:D] Link to comment Share on other sites More sharing options...
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