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 (FOR MINIS*, 15-18 MIN)

2. BAKE FOR 25-30 MIN (FOR MINIS*, 15-18 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 FROZEN)  

  1. Keep your scones frozen at all times. DO NOT DEFROST.

  2. Pre-heat your oven to 350-375 degrees (350* for convection, 375* for standard).

  3. Place frozen scones directly on a parchment-lined, ungreased baking sheet - evenly spaced. Use cooking spray on baking sheet if you don’t have parchment paper.

  4. 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.

  5. Bake scones until golden brown and firm to touch, rotating the pan half way through, baking total 24-30 minutes. FOR MINIS** (BAKE FOR 15-18 min) Baking times will vary. Scones with fruit may take a little longer than other scones. Higher elevation will need less cooking time. Press down on the scones and if they’re springy, they are READY. If it pushed down, and stays, bake for another 5 min.

  6. Take scones out of the oven with oven mit. 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

  1. Mix with a whisk until smooth. Pour a hefty teaspoon of glaze per scone while hot.

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