How to Reheat Scones (Freezing and Reheating Tips)

Scones are famous for their rich, somewhat sweet taste and crumbly, delicate texture that melts in your tongue.

These baked products are ideal for breakfast or brunch, served with hot coffee or tea with toppings such as butter, cream, jam, or jelly.

But what if you wind up baking too many scones? This leads us to today’s topic: reheating scones.

In this post, we’ll go over everything you need to know about keeping scones before and after baking, as well as the best methods to bake or reheat scones after they’ve been stored.

Continue reading to find out how to keep your scones fresh for as long as possible!

How to Store Scones Before Baking

Unbaked scones may be stored in the refrigerator or freezer. They may be kept in the fridge for 10 days and frozen for up to 3 weeks.

In the Fridge

1. Cut the scone dough as youd normally do.
2. Cover your lidless container with an airtight container or plastic wrap and attach it with a rubber band.
3. Line the bottom of the container with parchment paper.
4. Place the scones on a baking sheet lined with parchment paper.

   Take care not to overfill the container.
   Scones may be stacked on top of one other, but make sure the ones on top aren’t too heavy for the ones on the bottom. Separate them further with another piece of parchment paper.

5. Once all of the scones are in the container, place a single piece of parchment paper on top.
6. Close the container and place it in the fridge.

In the Freezer

You may be wondering whether freezing unbaked scones is a smart idea.

But don’t worry, freezing scones before baking not only helps you keep them fresher for longer, but it may also have the following good effects:

• Allowing the gluten to relax: the time spent in the freezer enables the scone dough to adequately rest, increasing the likelihood of soft and light scones.
• Maintaining the firmness of the butter: This helps your scones to rise well rather than spreading on the parchment paper. It also guarantees that the texture is light and sensitive.

The scone dough may be stored in the freezer for up to 4 weeks. Here’s how it’s done:

1. Place the scones, uncovered, on a plate or baking pan and place in the freezer for at least 2 hours.

   You may carefully cover the scones with parchment paper or plastic wrap. However, avoid pressing the cover into the dough.

2. Once firm, transfer the scones to an airtight container or freezer bag.

   If you’re stacking scones, be sure to separate them with another sheet of parchment paper to protect them from sticking together.

3. Place the container in the freezer, seal it, and mark it with the date.

How to Bake Scones After Refrigeration or Freezing

Most people automatically think about thawing refrigerated or frozen scones before baking them.

While thawing is required before baking other forms of frozen bread and pastries, it is not necessary for frozen scones. You should put them in the oven right away after taking them out of the freezer.

Why? Well, because of the butter content.

Scones are often loaded with butter. If you start melting the butter before baking the scones, it will create a pool beneath the scones and seep into the parchment paper.

When the scones with the melted butter are placed in the oven, the butter will immediately sear and become burned. As a result, when you take the scones out, their bottoms will be brown or black.

As a result, the butter in the scones should begin to melt after they are placed in the oven to bake.

That being said, here’s how you bake scones after they’ve been refrigerated or frozen:

1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Because your oven may run hot, lower the temperature by 10 to 15 degrees.

   Remember that the oven temperature for baking scones should never be lower than 400 degrees F (205 degrees C) since they demand quick and rapid cooking.

2. Line a baking tray using parchment paper.
3. Remove the bag or container of frozen scones, or as many scones as you desire, from the freezer.
4. Place the frozen scones on a baking sheet and bake them immediately away.

   If you choose to top the scones with raw sugar, cinnamon sugar, or any other form of flavored sugar, do so before baking.

5. Bake the scones for approximately 20 minutes, checking after 15 minutes. If they still need additional time, just bake them for a few minutes more and check again.
6. Remove the scones from the oven when they are well-risen and slightly brown on top.
7. Serve with butter, cream, jelly, or jam.

If you’re not sure when your scones are done, you may test them by wriggling them when you go to check on them.

Simply reach in and gently grasp the top of one of the scones. Try jiggling it and see what happens:

• If the scone wiggles, the middle is still too soft and need further time.
• If the scone stands firm, it is done, and the batch should be removed from the oven.

Keep in mind that if you pull the scones out while they are still wriggly, they will collapse after they cool. A just-done center will ensure the scones stay puffed.

How to Store Baked Scones

Baked scones may be stored in the refrigerator or freezer. They may be kept in the fridge for 7 days and frozen for up to 3 months.

In the Fridge

7. Let your scones cool to room temperature.
8. Cover your lidless container with an airtight container or plastic wrap and attach it with a rubber band.
9. Place a few paper towels at the bottom of the container to absorb excess moisture and keep it from becoming soggy.
10. On top of the paper towel, place the scones.

    When arranging the scones in the container, take care not to squeeze or shatter them.
    You may also pile the scones, but be sure to separate them with another piece of paper towel.

11. Once you’ve placed all of the scones in the container, place a single paper towel on top.
12. Close the container and place it in the fridge.

In the Freezer

4. Let your scones cool to room temperature.
5. Place the uncovered scones on a platter or in a container and freeze them.
6. Refrigerate the scones for at least 1 hour. This first freeze enables excess moisture to escape from the scones rather than being trapped in the storage container.
7. Cover your lidless container with an airtight container or plastic wrap and attach it with a rubber band.
8. Place a few paper towels at the bottom of the container to absorb excess moisture and keep it from becoming soggy.
9. On top of the paper towel, place the scones. If you’re stacking the scones, be sure to separate them with another piece of paper towel.
10. Once you’ve placed all of the scones in the container, place a single paper towel on top.
11. Place the container in the freezer, seal it, and mark it with the date.

How to Reheat Baked Scones

You must defrost baked scones before reheating them after freezing. Here’s how it’s done:

• Remove the bag or container of frozen scones, or as many scones as you wish to reheat, from the freezer.
• Place the scones on a platter on your counter and unwrap them.
• Use a clean cloth or parchment paper to cover the dish. Lay a couple paper towels beneath the scones to absorb excess moisture and avoid sogginess.
• Allow the scones to rest at room temperature for 2 to 3 hours. You may also thaw the scones in the refrigerator overnight.

You may now reheat your scones now that they have thawed. Select one of the ways listed below:

• The oven, which is preferable if you’re reheating a large number of scones:

  Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
  Place the scones on a baking sheet lined with parchment paper.
  Place the scones in the oven for 5 to 10 minutes.

• The microwave, which is preferable if simply reheating a few scones:

  Place the scones on a platter that can be microwaved.
  Place them in the microwave for 20 seconds on medium or 10 seconds on high.

Final Thoughts

That concludes our comprehensive guide on reheating scones after keeping them cooked in the fridge or freezer. It is simple to perform in your oven or microwave.

Remember, if youre baking scones after refrigerating or freezing them as dough, dont let them thaw.