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Would I get good results if I made up scone dough, placed them on baking sheets, & kept>>
- Thread starter michelle
- Start date
Good results? I don't think so, here are two other methods...
Recipes with dry leaveners should be baked soon after combining with liquid for the best results.
It'd still "work" but you'd get a low-rise densely-textured scone. Now, coffeehouses sell those all the time, but it's not a classic scone texture though ultimately only you can decide to what quality level you want to bake.
If you're looking to save time, you can:
* mix your dough, portion, freeze, and then bake the scones (no defrosting necessary) - but - they won't rise quite as high so again a more densely textured scone.
* or better yet, mix dry ingredients, mix wet ingredients separately, and store each in a container (zipper style plastic bag works fine). Then in the morning quickly combine dry & wet, portion, bake. If your aim is to save time, this method works well, especially if you use a spring-release ice cream scoop coated with vegetable-spray to portion the dough (makes for very quick work, portioning most any food, I keep them on hand in every size). From mix to bake it's a quick 5 minutes work, with practice, in the morning and a far better result for your effort.
Recipes with dry leaveners should be baked soon after combining with liquid for the best results.
It'd still "work" but you'd get a low-rise densely-textured scone. Now, coffeehouses sell those all the time, but it's not a classic scone texture though ultimately only you can decide to what quality level you want to bake.
If you're looking to save time, you can:
* mix your dough, portion, freeze, and then bake the scones (no defrosting necessary) - but - they won't rise quite as high so again a more densely textured scone.
* or better yet, mix dry ingredients, mix wet ingredients separately, and store each in a container (zipper style plastic bag works fine). Then in the morning quickly combine dry & wet, portion, bake. If your aim is to save time, this method works well, especially if you use a spring-release ice cream scoop coated with vegetable-spray to portion the dough (makes for very quick work, portioning most any food, I keep them on hand in every size). From mix to bake it's a quick 5 minutes work, with practice, in the morning and a far better result for your effort.
Thanks for your input Ruth! It is to save time - I would like to make some for
the Farmer's Market, but I get up at 4:30 as it is to do my sushi. I'll get both methods a whirl - the frozen portions probably appeal to me more, because of course, they would require little effort (& little thought - have you ever tried to do simple calculations - like how much water to add for rice, or how much rice vinegar to add to season the rice - at 4:30 in the morning!?)
thanks again
m.
the Farmer's Market, but I get up at 4:30 as it is to do my sushi. I'll get both methods a whirl - the frozen portions probably appeal to me more, because of course, they would require little effort (& little thought - have you ever tried to do simple calculations - like how much water to add for rice, or how much rice vinegar to add to season the rice - at 4:30 in the morning!?)
thanks again
m.
michelle, one more tidbit...
The method for mixing & freezing comes directly from a farmer's market vendor from whom I'd regularly buy hazelnut scones. She'd mix up her dough (once or twice a month), freeze it (she made pie-shaped wedges), sell it frozen in batches of 6 or 12, but also bake off a batch to sell AT market (she had to be there and setup by 7a). I'd buy a freshly baked scone, to eat while I was shopping, and a frozen batch for later home-use. She always told me to bake them off frozen (and I have to say they were pretty darned addictive!).
Best wishes,
R.
The method for mixing & freezing comes directly from a farmer's market vendor from whom I'd regularly buy hazelnut scones. She'd mix up her dough (once or twice a month), freeze it (she made pie-shaped wedges), sell it frozen in batches of 6 or 12, but also bake off a batch to sell AT market (she had to be there and setup by 7a). I'd buy a freshly baked scone, to eat while I was shopping, and a frozen batch for later home-use. She always told me to bake them off frozen (and I have to say they were pretty darned addictive!).
Best wishes,
R.
I had just done a batch of Steve's sweet potato biscuits tonight. Instead of baking
them all at once, I froze one baking sheet of them. I've now packed them into bags and fully intend that they will be almost as good. It was just an afterthought as I was about to put them into the oven.
We really really really love these things but I'd prefer to save the time too. If I can make a batch or 2 at a time and freeze most, I'd be thrilled.
I probably won't have this batch thawed and baked before you need to know though.
them all at once, I froze one baking sheet of them. I've now packed them into bags and fully intend that they will be almost as good. It was just an afterthought as I was about to put them into the oven.
We really really really love these things but I'd prefer to save the time too. If I can make a batch or 2 at a time and freeze most, I'd be thrilled.
I probably won't have this batch thawed and baked before you need to know though.
steve2-in-la
Well-known member
Marg, I'd like to hear how these turn out. In our house, a batch gets eaten pretty quickly.
Well, freezing them was the only way to stop us. I decided to have them for lunch today but
forgot that it would take a while for them to thaw. I put them into the nuker and not having adjusted to this new microwave, I think I set the temp too high, at 2. After 2 minutes, I baked them.
They did not rise as well as they should and I decided that next time I will let them rise a little before I freeze them.
I still have 8 left in the freezer and will allow them to thaw in the frig for several hours before baking. Maybe 4 at a time.
Always a test.
But even not risen perfectly, they were still outstanding.
I'll let you know how the next trial turns out.
forgot that it would take a while for them to thaw. I put them into the nuker and not having adjusted to this new microwave, I think I set the temp too high, at 2. After 2 minutes, I baked them.
They did not rise as well as they should and I decided that next time I will let them rise a little before I freeze them.
I still have 8 left in the freezer and will allow them to thaw in the frig for several hours before baking. Maybe 4 at a time.
Always a test.
But even not risen perfectly, they were still outstanding.
I'll let you know how the next trial turns out.
michelle, more...
I always picked them up as my last item, before I left for home, and they were frozen "rock solid" (can't emphasize that one enough). Yes, she had them in a standard cooler, which leads me to believe that she was using dry ice rather than cooler packs or regular ice. Dry ice can cause serious burns so, if you try that method, be careful... we used to insulate, with several layers of newspaper, between the dry ice & food. That way, if we reached in and touched newspaper, we knew we were close to the ice.
R.
I always picked them up as my last item, before I left for home, and they were frozen "rock solid" (can't emphasize that one enough). Yes, she had them in a standard cooler, which leads me to believe that she was using dry ice rather than cooler packs or regular ice. Dry ice can cause serious burns so, if you try that method, be careful... we used to insulate, with several layers of newspaper, between the dry ice & food. That way, if we reached in and touched newspaper, we knew we were close to the ice.
R.