How to bake your frozen scones
DO NOT DEFROST, **KEEP SCONES FROZEN** this is key for our crunchy texture.
Pre-heat oven to 350-375 degrees (350* for convection, 375* for standard).
Place frozen scones directly on parchment-lined, un-greased baking sheet - evenly spaced.
Tip: Use cooking spray or foil on baking sheet if you don’t have parchment paper.
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. flat scones), try increasing your temperature.
Bake scones until golden brown and firm to touch, rotating the pan half way throughfor an even bake.
Bake REG (4oz) for 28-30 minutes. MINIS (1.75 oz) for 15-18 minutes.
- Baking times will vary on your oven.
Scones with fruit and wheat-free scones may take longer than others Increase baking times in 3 minute increments to test.
Higher elevation will need less cooking time.
To check if they are ready, press down on the top to check if firm to touch, they are READY.
If it indents down, bake for another 3-5 min. Be careful when touching scones!
Take scones out of the oven with an oven mitt. Drizzle with glaze (included).
To enhance your scone experience, add a dollop of whip cream, clotted cream, pads of butter or your favorite jam, or if you prefer not-so-sweet, they are delicious “as is” as well.
SIMPLE GLAZE
1 cup of powder sugar
1-2 TBSP of warm water
1 tsp vanilla
Mix with a whisk until smooth. Pour a hefty teaspoon of glaze per scone while hot.
Scones can be refreshed in the toaster oven for 2-3 min after a day to get the outside crunchy yet still remain moist in the center.
