Frozen Take and Bake Scones
Always keep scones frozen prior to use.
Frozen scones should be baked right from the freezer. It is ok if they thaw a little while preparing them for the oven.
Oven temps and performance will vary. Scones are done when the interior temperature is approx. 200 DEG and the interior of the scones is “dry”, without any trace of doughy texture. The edges, tops, and bottom will be medium brown.
To separate frozen scones - place thumbs on top of each scone and fingers below and press upwards with the fingers and down with the thumbs to split them in the middle. The parchment keeping the scones separate is folded with the bottom open.
If your oven has convection, we recommend using it.
Pre-heat oven to 425 DEG. (Convection will run at 400) For a single pan, place the oven rack at middle position. For two pans, place racks at lowest and “high middle” positions.
Line baking sheet with parchment paper. Place scones about 2 inches apart, no more than 8 scones per pan.
Frozen Scones: Bake for 12 minutes - 9 minutes convection. If the scones have thawed slightly, reduce by a minute.
Rotate pan(s) and, if two pans, switch pans from top to bottom and bottom to top.
Bake for an additional 10 to 12 minutes - 9 minutes convection.
Move pan(s) to cooling rack and rest for ~5 minutes (or as long as you can hold out) before devouring.
Kristy and Eric
Two Fat Cooks
Convection oven conversion:
Preheat oven on regular bake to 425 DEG, when the oven comes to temperature, switch/convert to convection bake (you should wind up on convection bake at 400 DEG).