December 7, 2010 - 10:54am
Scone question
Hi!
I need to prepare scones a head of time (over night) and bake them in the morning.
I found some recipes allow it, some don't because of leavening.
The ones that allow it aslo have b. powder or soda so how can it be??? it's not the leavening makes all the difference?
Thanks!
Ma Baker
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This one of my favorite scone recipes and I often prepare the recipe the day before I bake it.
Pumpkin Scones Recipe
Pumpkin Scones:
+2 cups (275 grams) unbleached all purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
3/8 oz teaspoon salt
1/3 (75 grams) light or dark brown sugar
3/4 cup (1½ bars) cold unsalted butter, cut into small pieces
3/4 cup raisins &/or currants
+1/4 cup (40 grams) toasted and chopped pecans or walnuts.
1/2 cup cold buttermilk.
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract
Egg Wash:
1 large egg
1 tablespoon milk or cream
1. Preheat oven to 435 degrees and place rack in middle of oven.
2. Line a baking sheet with parchment paper.
3. In a large bowl, sift together the flour, spices, baking powder, baking soda and salt.
4. Whisk the sugar into the flour mixture.
5. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
6. Stir in the raisins and nuts.
7. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla.
8. Add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
9. Transfer to a lightly floured surface and knead dough gently four or five times. The dough is wet and sticky.
10. Pat the dough into a circle that is about 7” round and about 1½” thick. Cut this circle in half, and then cut each half into 4 pie-shaped wedges (triangles); a total of 8 scones.
11. Line a baking sheet with parchment paper and place the scones on the baking sheet.
12. Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.
13. Enclose the baking sheet with plastic wrap and refrigerate for at least 20 minutes or up to 24 hours.
14. Brush the tops of the scones with a well beaten egg plus 1tbs of milk or cream
15. Dust scones with coarse sugar.
16. Bake for about 14 minutes a 435 degrees, rotate pan, lower the heat to 375 degrees, and then bake for an additional 12 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
17. Transfer to a wire rack to cool and allow them to cool for 10 minutes prior to serving.
really appreciated! Im going to try it!
I can not over emphasis how wery wet and sticky the dough is, so do not be surprised. FYI: the scones freeze real well. Good luck!
I actually made some apple cheddar scones back in October, baked half, and froze the other half (Unbaked). Just popped them out of the freezer last friday and enjoyed a delicious taste of fall, as flaky as they were in October. So, yes you can freeze them. I can post the recipe if you want. They were a nice change of pace.
Thank you, I would appreciate having that recipe. At times I do not fully edit my recipies. After further review of my pumkin scone recipe you may want to add less buttermilk &/or add more flour.
I just wanted to see if it's ok to make the dough a night before and then bake them the next morning.
It's seems it can work. I always thought it's a problem with leavening!
This recipe requires a rest period in the refrigerator of at least 20 min and can be baked successfully up to 24 hours after mixing. I love this recipe and the quality is outstanding. I like making a lot of it since I use pumpkin puree and the recipe only calls for a 1/2 cup leaving an unused large % of the can if I was to make the quantity stated in the directions. I freeze the left over and regularly pop 1 into the microwave.