Holding scone dough
Holding scone dough
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Holding scone dough
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Post #1 - December 6th, 2007, 12:33 pmAny pastry experts out there know if I can hold scone dough overnight in the fridge?
Do I have to bring the dough back to room temp in the morning before baking?
I'm bringing them in for a work function in the morning, and they just taste the best when they are super fresh...I hate to make bake them the night before.
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Post #2 - December 6th, 2007, 3:16 pmHi,
I would mix the dried ingredients and cut in the butter, then store covered in the refrigerator. I would mix the wet ingredients, then store covered in the refrigerator. In the morning, mix wet into dry ingredients, add raisins, portion dough and bake. If you need to grease baking sheets, then this can be done the night before and left on the counter.
The baking powder has three different acid components with some that activate immediately, some later and others with heat. All this is activated once they hit the liquid.
Regards,
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Post #3 - December 6th, 2007, 3:18 pmI assume you're making the dough in advance to save time in the morning. I don't think this dough will give you the same results if you try and hold it. It looks like the leavening comes from the chemical reaction between the milk and the baking powder. I suspect it'll lose a lot of umph in the fridge. It's not like yeast which will slow down in the cold. Yeast slows down because it is a biological process. This leavening is a chemical reaction that I don't think will slow.
You could, of course, mix the dry ingredients in one bowl, mix the wet ingredients in another bowl. Refrigetate the wet ones and then combine them in the morning just before baking. Then the reaction would be fresh and the scones will rise just fine."The only thing I have to eat is Yoo-hoo and Cocoa puffs so if you want anything else, you have to bring it with you."
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Post #4 - December 6th, 2007, 3:18 pmNo fair. Cathy2 posted as I was typing!"The only thing I have to eat is Yoo-hoo and Cocoa puffs so if you want anything else, you have to bring it with you."
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Post #5 - December 6th, 2007, 3:36 pmDiannie wrote:No fair. Cathy2 posted as I was typing!
I double-dare you!
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #6 - December 12th, 2007, 7:13 pmI bake scones all the time and I mix and shape them and then put them in the freezer in airtight bags. I take them out as I want to eat them over the next few weeks. I take them directly from the freezer to a 400 degree oven. I have made them fresh and used the "freeze 'em then bake 'em" method hundreds of times and I'd be hard pressed to find someone who could tell the difference.
They do taste better baked the morning you want to eat them. I'd guess you'd have good luck with the freezer. I do.
purplestar.
