| Finocchio568 |
I love fresh scones in the morning. If I make the scone dough and refrigerate
it overnight and then bake them fresh in the morning, would that be okay?
Would chilling the scone dough affect or change anything?
|
|
|
| jmcquown |
Finocchio568 wrote:
> I love fresh scones in the morning. If I make the scone dough and
> refrigerate it overnight and then bake them fresh in the morning,
> would that be okay? Would chilling the scone dough affect or change
> anything?
Would help if you post your recipe, but I really don't see anything wrong
with chilling it. I'd wrap it in plastic before doing so, but maybe that is
just me.
Jill
|
|
|
| Hahabogus |
"jmcquown" <jmcquown@bellsouth.net> wrote in
news:8lwGd.6451$SK6.471@bignews3.bellsouth.net:
> Finocchio568 wrote:
> > I love fresh scones in the morning. If I make the scone dough and
> > refrigerate it overnight and then bake them fresh in the morning,
> > would that be okay? Would chilling the scone dough affect or
> > change anything?
>
> Would help if you post your recipe, but I really don't see anything
> wrong with chilling it. I'd wrap it in plastic before doing so, but
> maybe that is just me.
>
> Jill
>
>
>
I thought scones (I could be wrong) were a type of quick bread; meaning
no yeast but using Baking powder or Baking Soda as the only leavening
agents.
If it does use Baking Soda...the delay will effect their ability to rise.
Same thing with Baking Powder (but not so great a loss in rise but
still a considerable loss).
--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
|
|
|
| jmcquown |
Hahabogus wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote in
> news:8lwGd.6451$SK6.471@bignews3.bellsouth.net:
>
>> Finocchio568 wrote:
>>> I love fresh scones in the morning. If I make the scone dough and
>>> refrigerate it overnight and then bake them fresh in the morning,
>>> would that be okay? Would chilling the scone dough affect or
>>> change anything?
>>
>> Would help if you post your recipe, but I really don't see anything
>> wrong with chilling it. I'd wrap it in plastic before doing so, but
>> maybe that is just me.
>>
>> Jill
>>
>
> I thought scones (I could be wrong) were a type of quick bread;
> meaning no yeast but using Baking powder or Baking Soda as the only
> leavening agents.
>
> If it does use Baking Soda...the delay will effect their ability to
> rise. Same thing with Baking Powder (but not so great a loss in rise
> but
> still a considerable loss).
My grandma's scones didn't rise considerably; they're more like biscuits.
Come to think of it, wouldn't take any time at all to mix up scone dough in
the morning and bake 'em when you're in the shower.
Jill
|
|
|
| Bob |
HHB wrote:
> I thought scones (I could be wrong) were a type of quick bread; meaning
> no yeast but using Baking powder or Baking Soda as the only leavening
> agents.
>
> If it does use Baking Soda...the delay will effect their ability to rise.
> Same thing with Baking Powder (but not so great a loss in rise but
> still a considerable loss).
Every scone recipe I've seen has been a quick bread, so you're probably
correct about the OP's recipe being one. However, I'd be curious to see the
attempt made: Quick leavening causes bubbles to form in the dough, and when
the dough is heated, those bubbles expand, causing the bread to rise. If the
dough is made the night before, presumably some of the gas will escape, so
the scone won't rise as high. However, since scone dough is so stiff, it's
conceivable that few bubbles *will* escape, and the effect will be minimal.
My advice to the OP is to try it, but not on an important occasion.
Bob
|
|
|
| Chris Neidecker |
"Finocchio568" <finocchio568@aol.com> wrote in message
news:20050116092718.17751.00000030@mb-m07.aol.com...
>I love fresh scones in the morning. If I make the scone dough and
>refrigerate
> it overnight and then bake them fresh in the morning, would that be okay?
> Would chilling the scone dough affect or change anything?
Last weekend, I got up on Saturday morning and made dough for a batch of
cranberry-tangerine scones (from epicurious.com if you want the recipe).
This recipe uses baking powder. I divided the dough in half -- baked 4 of
the scones right away, put the other 4 in a pan which I covered w/ plastic
wrap and refrigerated.
Sunday morning, I baked those 4 scones -- they were just as wonderful as
Saturday's scones, and if they didn't rise as much, nobody here noticed.
In fact, when I was checking out scone recipes on epicurious, I think I saw
one that recommended chilling the dough overnight. Scones are pretty quick
to put together, *if* you have two hands and 10-15 minutes that you can
dedicate to the task (read: no kids underfoot!). I have 3 little ones, so
it takes me quite a while to mix up the scone dough. If I was thinking
ahead, the night before I could mix up my dry ingredients, get the butter
and my fruit cut up and the wet ingredients prepped. Then it would be much
quicker to do the the last-minute mixing the next morning while the oven
preheats....as a last resort, a friend told me that Trader Joe's scone mixes
are really yummy. I doubt they'd be as good as homemade...maybe I'll pick
up a package this week and try.
Chris
|
|
|
| sf |
On Mon, 17 Jan 2005 08:36:45 GMT, "Chris Neidecker"
<cneidecker@verizon.net> wrote:
> Last weekend, I got up on Saturday morning and made dough for a batch of
> cranberry-tangerine scones (from epicurious.com if you want the recipe).
sounds absolutely yummy!
sf
|
|
|
| Kate Connally |
Finocchio568 wrote:
>
> I love fresh scones in the morning. If I make the scone dough and refrigerate
> it overnight and then bake them fresh in the morning, would that be okay?
> Would chilling the scone dough affect or change anything?
Well, I assume they have baking powder or baking
soda in them, in which case they should be baked
immediately or the leavening will lose its fizz
and they won't rise. You can bake them ahead and
reheat them. I do it all the time and they are
just as good reheated (in an oven or toaster oven -
not the microwave).
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
|
|
|
