Christine GallaryFood Editor-at-Large
Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.
updated May 1, 2019
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Q: I would like to pre-make scones that I can freeze and then later take out to bake in small batches as an easy, on-the-go breakfast for myself or my impatient toddler. What is the best way to do this and still preserve the moist interior and crisp crust?
Should I bake them straight from the freezer (and how does that affect baking temp/time)? Should I let them thaw first? Should I bake them before I freeze them?
Thanks for any suggestions and advice!
Sent by Jade
Editor: Scones are rich enough that they freeze very well unbaked! You don’t need to thaw them completely before baking, just let them sit on the baking sheet while the oven is heating to start to take the chill off. This post has some more details on freezing and baking scones:
Readers, any tips on freezing scones?
