ottawa foodies

I’d like to make some scone batter at night and throw it in the oven first thing in the morning before work.

What’s the best way to keep scone batter? Fridge? Freezer? Orvshould I just wake up ½ hour early and make it in the morning?

I've kept it in the fridge before and it worked well!

Just don't forget to adjust your baking time a little since the batter will be cold (especially if you freeze it)!

scone batter? my scone recipe is more of a dough, you roll it and fold it multiple times (results in light scones similar to scone witch).

i make mine a head of time, roll, slice and freeze. then i just grab a few from the freezer in the morning and cook from frozen.

Freezing the uncooked dough - better than batter :) - is the recommended approach of Cooks Illustrated and it works well.

There instructions may be helpful:

To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Step 6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

Um, wouldn't those instructions be more helpful if there was a recipe to go along with them? Not all doughs are created equal and shouldn't be cooked equally.

But, I second HFF's comments. Make, freeze, bake, go.

Um, I just thought that giving a recipe without being asked was presumptuous (now you made me use a big word, darn!). The instructions were intended to be guidelines to help ballpark the next steps after freezing. If you really want their recipe, I can post it, but does anyone really need another scone recipe (I need a new car).

P.S. Dear Ms. lady who brunches, I believe your last sentence should be:

Make, freeze, bake, eat, go.

:)

Dough, batter, not a baker, and I use the terms rather loosely, I don't have the exact recipe on hand, but it does use sour cream as opposed to cream, so maybe fridge is a better idea.

The CI recipe also uses sour cream and they freeze well. You are in good company.

Oooh. Sour cream in scones. Yum!

Point taken. Though, there is a recipe section in the Wiki. I usually "bake, go" because I can't bring myself to eat before 9:30 in the morning.

Put your dry ingredients in a bowl the night before. Grate the very cold butter on a cheese grater and add cream and milk in the morning.
It certainly shouldn't take you half an hour to make scones either! I'm going to go environmentally friendly for a change and point out that if you freeze them and cook them one at a time, you are using a lot of energy heating up the oven to 400 degrees every day!

i don't cook them one at a time. my recipe makes a dozen, we won't eat a dozen and don't eat them every day. generally we cook 4 or 6 at a time (estimate 2 per person). scones are great, but they are a treat.