Make Ahead Scones Recipes

CLASSIC SCONES

Steps:

• Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
• In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
• Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
• In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
• Make a well in the middle and add the liquid mixture. Mix until just combined. Don't over mix. If adding in dried fruit, nuts, chocolate, or other flavorings, do so now.
• Transfer the dough to a floured surface. *Optional Step: See Recipe Notes for lamination instructions.
• Divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.

MAKE-AHEAD SCONES RECIPE

Steps:

• In a small bowl, combine 1 egg, 1/2 cup milk and vanilla and orange zest: set aside.
• In a large mixing bowl, combine the flour, sugar, baking powder and salt. with the mixer on low-medium speed, add the butter and mix until the mixture has very small crumbs.
• Add the wet ingredients on low speed. Stir in the cranberries .
• Lightly dust the countertop with 2 tsps of flour. Place the dough on top of the flour and knead the dough a few times.
• Flatten the dough into a circle that is 1 inch thick. cut the dough like a pie, 8 equal wedges.
• Place the wedges on a sheet pan and cover with plastic wrap and freeze for 3 -4 hrs. Place the frozen scones into a freezer bag and include the following baking instructions. ( you can also just wrap the scones and place in the fridge overnight for next day baking!!)
• TO BAKE AFTER FROZEN Cover a sheet pan with parchment paper. Place the frozen scones on top and thaw at room temperature for 30 minutes. burst the tops with the egg wash and sprinkle with sugar.
• Bake for 20 minutes at 375'F. the scones are done when a toothpick inserted in the center comes out clean. Serve warm or at room temp.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.
• Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
• Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

MAKE-AHEAD SCONES PERFECTED

Steps:

• 1. When ready to bake heat oven to 400 degrees with a rack in the upper third of oven. Line a baking sheet with parchment paper.
• 2. Whisk flour, sugar, baking powder and salt in a large bowl. Use the super large holes on a box grater (usually it's on the side), grate the frozen butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. You don't want to overwork the dough. Use your fingers to work the butter into slightly small pieces. Add the fruit and toss to combine.
• 3. In a small bowl, whisk together sour cream and milk. Add to flour mixture and use a fork to stir until all the dry flour bits are incorporated but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together then put dough onto lightly floured surface.
• 4. Pat dough to one inch thick circle. Cut into 8 triangles. To freeze and bake later, separate each piece in a container lined with parchment. Use parchment between layers and top with parchment too. .
• 5. When ready to bake take them out of the freezer and right into the oven- 18 minutes at preheated 400 degrees.
• 6. Pure joy!
• Couple of important things I learned:.
• Make sure you only use quality ingredients, especially for your butter. I use the block of Kerrygold Grass-Fed Unsalted and just cut it in half for the stick needed. Don't use the already stick form of Kerrygold - it's not as luxurious.
• Same thing for the frozen fruit - look for small batch brands or Whole Foods 365 - that insures the fruit tastes good vs. the typical bland frozen type. You can use fresh blueberries too - just freeze them first (individually on a cookie sheet until hard and then you can bag). Or, use dried - whatever you decide - you need a cup of bite-sized pieces (halved frozen cranberries, quartered frozen cherries, frozen peaches - heck, I bet frozen pineapple/mango would be good too). You'll have to experiment with dried fruit if you intend to make ahead.
• Scones are only delicious when eaten soon after baking - otherwise they harden. So, when you make ahead, you'll store them in such a way that you can just bake 1-2 at a time if desired. Your neighbors will thank you when you pop over for coffee. And, don't feel guilty - only ½ cup of sugar for 8 so not that big of a deal. In my opinion, the emotional high of savoring the deliciousness far outweighs any guilt.