1. KEEP THEM FROZEN UNTIL THEY GO INSIDE THE OVEN

1. KEEP THEM FROZEN UNTIL THEY GO INSIDE THE OVEN

2. BAKE FOR 25-30 MIN

2. BAKE FOR 25-30 MIN

3. POUR GLAZE OVER IMMEDIATELY AFTER THEY COME OUT OF OVEN  

3. POUR GLAZE OVER IMMEDIATELY AFTER THEY COME OUT OF OVEN

 

○ HOW DO I BAKE MY FROZEN SCONE DOUGH?

  • Keep your scones frozen at all times. DO NOT DEFROST. Pre-heat your oven to 350-375 degrees (depending on whether you use convection or standard).  
     
  • Place frozen scones onto a parchment-lined, ungreased baking sheet - evenly spaced. If you do not have parchment paper, you can use cooking spray on baking sheet.
     
  • For best results, bake scones on the the middle shelf. Each oven varies, so if scones are baking flat and spreading out, try a slightly higher temperature. Or, if scones are not rising properly (i.e. a hard shell is forming), try lowering your temperature.
     
  • Bake scones until golden brown and firm to touch, rotating the pan half way through, baking approximately total 24-30 minutes. Baking times vary. Scones with fruit may take a little longer than other scones. Higher elevation will need less cooking time. Push on the scones and if they’re still soft/gewy, they’re not ready.  Put back for another 5 min.
     
  • Take scones out of the oven. Serve with a glaze (below), whip cream, clotted cream, plot of butter or they are delicious as is as well.
     
  • SIMPLE GLAZE
    1 cup of powder sugar

               1-2 TBSP of warm water

      1 tsp vanilla
      Mix with a whisk until smooth.  Pour a hefty tea spoon of glaze per scone while hot. 

     Scones can be refreshed in the toaster oven for 2-3 min after a day to get the outside crunchy yet still remain moist in the center.