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nutcutletnutcutlet PeterboroughPosts: 26,372

Hi all,

I'm producing cheese scones in number for tomorrow am. Is it acceptable practice to build them tonight, put them in the fridge, then sprinkle cheese and cook in the morning?

Ta 

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  • D0rdogne_DamselD0rdogne_Damsel Saint Yrieix La Perche, Haute Vienne/Dordogne border. FrancePosts: 3,722

    I would be worried they would dry out, they do freeze well though I believe, you could cook today and just take straight out of freezer in the morning.

    Not an expert just going from experience, sure someone else will be far more knowledgeable. image

    Save some for all of us lot here won't you,  however you do them. image

     

    "To nurture a garden is to feed not just the body, but the soul." — Alfred Austin
  • LynLyn DevonPosts: 19,883

    That won't work Nut, once you put liquid with the flour that's it, need to bake straight away. You could get to the breadcrumb stage and keep that, dry, then just add the milk and cook straight away tomorow. Afraid it's early start me dear! 

    Gardening on the wild, windy west side of Dartmoor. 

  • annmarie 2annmarie 2 Posts: 155
    not sure in that I always make mine on the day as it takes 10-15mins to cook, have you made them before, all use is 80z flour,20z butter , 40z cheese , pinch salt a 1 teaspoon milk gas mk 7 for 7- 10 mins gets about 6 scones , rub butter ,flour together together ,salt , cheese and milk makes a dough roll out and cut out pastry cutter brush with egg simple and yummy
  • WelshonionWelshonion Posts: 3,114
    Well, I've been thinking about this. How do tea-rooms manage? Do they make the scones when the customers arrive or do they have them frozen ready and just put them in the oven to order? I suspect they cook them from frozen. Or keep a supply of dry mix in the freezer.



    IMO cooked scones do not freeze well; they stale so quickly. Fresh scones are lovely; slightly stale ones not so good.
  • LynLyn DevonPosts: 19,883

    They keep a supply of dry mix in the cupboard, we used to sell them as home cooked, but the owner bought a catering sized packet of mix. Well, it was true, they were home cooked!

    They can be cooked first then frozen, then revived in the oven but they do have to be cooked first. 

     

    Gardening on the wild, windy west side of Dartmoor. 

  • nutcutletnutcutlet PeterboroughPosts: 26,372

    Thanks folks, I think I'll go for the dry mix and the rest in the morning.

    I have made them before annmarie but make and cook straight away. 

  • TopbirdTopbird Posts: 6,980

    Oooh - you are psychic Nut - I need to do this too in a few weeks time & was wondering the same thing. Will go for the dry mix too.

    Thanks for asking the question thoughimage

    Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
  • nutcutletnutcutlet PeterboroughPosts: 26,372

    image

  • DovefromaboveDovefromabove Central Norfolk UKPosts: 77,356

    When my (business) partner and I had a catering business/B&B/tea shop we made scones from scratch every morning  - it didn't take long - there were always a few cooked ones  in the freezer in case of emergencies but we tried not to use them in the tea shop if at all possible.  image

    “I am not lost, for I know where I am. But however, where I am may be lost.” Winnie the Pooh







  • LynLyn DevonPosts: 19,883

    As I said Nut, early start for you, how many are you going to make.

    Gardening on the wild, windy west side of Dartmoor. 

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