Thursday, March 22, 2012

Freezing Scone Dough

My kids loved the Hammy Cheezy scones so much. I started rolling scone dough into small balls and freezing. So I can just pull out a couple at a time to bake. I tried this freezing trick with another scone recipe to see if it works. Guess what? It does! Instant Homemade scones whenever some surprise guests come over, or a great playdate snack.

Cranberry Oat Scones Recipe:

1 3/4 cups (245 grams) all purpose flour

1/2 cup (100 grams) granulated white sugar

1/4 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into small pieces

3/4 cup (60 grams) old-fashioned rolled oats

1/2 cup (60 grams) dried cranberries or cherries (raisins or currants)

Zest of one lemon or orange (outer skin of lemon or orange)

2/3 cup (160 ml) buttermilk

In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.Roll into balls. Freeze ( ready to bake as well).

Preheat the oven to 375 degrees F (190 degrees C) Bake for 15-20 min until golden brown.
I also made a batch of Banana Crunch Muffins from Ina Garten to bring to a Farewell brunch this morning. I also freeze all my extra already-baked muffins and pack for future kids lunches as well.