I am planning a making a batch cinnamon scrolls with lemonade scone dough for work (to sell) however I will not have time to put a batch together in the morning off. I am wondering if I could put it together the day before, leave in the fridge overnight and bake off the next morning. Has anyone successfully done this? I could bake it the day before then warm it the next day but worried it will not be fresh.

marcs - 2019-06-22 19:54:00

Bake them and freeze them.

glasshalfull - 2019-06-22 20:32:00

The way I make scones I would say it was ok, I usually rest my uncooked scones in the fridge for 20 minutes to an hour before I cook them - best scones I've ever made. A quick google search has suggestions that overnight refrigeration of uncooked scones is fine.

Edited by paora-tm at 8:32 pm, Sat 22 Jun

paora-tm - 2019-06-22 20:32:00

"Follow this tip: Bake scones right before you plan to enjoy them. If you’d like to get ahead, you can make and shape the dough into scones ahead of time and leave them in the fridge overnight. Or you can freeze them on a baking sheet, transfer the frozen unbaked scones to a zip-top bag, and bake them straight from frozen, adding a couple of minutes to the baking time."
https://www.thekitchn.com/5-mistakes-to-avoid-when-baking-sc
ones-242301

paora-tm - 2019-06-22 20:35:00

Thanks. I might try a small batch at home leaving it in the fridge overnight.

marcs - 2019-06-23 22:50:00

Maybe:- BUT you will have to use Self Raising Flour and no Lemonade (conventional recipe)
BECAUSE
S/R Flour uses a Phosphate Baking Powder
that rises when heat is applied(that is why Scones made with S/R Flour have a bitter aftertaste)
Normal Flour and Edmonds Baking Powder will fail because it works when the liquid is added. (that is why the quicker you get them in the oven the better they will rise)
Phosphate BP is now only available commercially (Used to be called Edmonds Acto)

Edited by snapperheadrkp at 4:21 pm, Mon 24 Jun

snapperheadrkp - 2019-06-24 16:17:00

snapperheadrkp wrote:

Maybe:- BUT you will have to use Self Raising Flour and no Lemonade (conventional recipe)
BECAUSE
S/R Flour uses a Phosphate Baking Powder
that rises when heat is applied(that is why Scones made with S/R Flour have a bitter aftertaste)
Normal Flour and Edmonds Baking Powder will fail because it works when the liquid is added. (that is why the quicker you get them in the oven the better they will rise)
Phosphate BP is now only available commercially (Used to be called Edmonds Acto)

Thank you for this fascinating information. This is the first time I have read the real reason for the aftertaste despite googling.

And to those who will take delight in showing up my obvious google search deficiency I obviously didn't put in the right search parameters nor did I care enough to keep searching. And I notice that none of you had enough knowledge to put me right even though I have asked once. I was told by the 'cook' that I used cheap S/R flour. Duh. As if there is an expensive variety to be had somewhere. I just don't use self-raising flour.

buzzy110 - 2019-06-24 16:33:00

Tried it. I didn't quite work or it didn't rise as nicely. It is still edible and being scoffed down by the family. Guess I am making it fresh on Friday.

marcs - 2019-06-25 22:33:00

To speed the process up you could always get all the dry ingredients into the bowl ready for the wet. That is what I would do anyway.

buzzy110 - 2019-06-26 08:54:00

That is what I am going to do Buzzy. Will get it all ready tomorrow then, mix, roll, spread and bake on Friday morning.

marcs - 2019-06-26 21:10:00

I have had those lemonade scones the person baked the day before and they were not nice at all - very dry

karlymouse - 2019-06-27 17:00:00

Karlymouse it was dry the next day but all scones are dry the next day unless you heat them up again. It is best eaten hot/warm.

marcs - 2019-06-27 20:13:00