How to Reheat Scones - The Baker Chick (2024)

FAQs

How to Reheat Scones - The Baker Chick? ›

What's the best way to re-heat scones? If you want to eat them warm place in an oven preheated to 150c/300F for 5 to 10 minutes. You can also reheat them in a microwave if you prefer. Once defrosted put them in the microwave for 10 to 20 seconds on high.

What's the best way to re-heat scones? If you want to eat them warm place in an oven preheated to 150c/300F for 5 to 10 minutes. You can also reheat them in a microwave if you prefer. Once defrosted put them in the microwave for 10 to 20 seconds on high.

'Firstly they should always be nice and toasty,' he said. 'To have your scones at their best, eat them while they are still warm. This ensures that they are still light and fluffy. '

Microwaving is the ruin of them, it changes the texture, makes them wet and rubbery. You may get away with a brief hit, maybe 10 seconds, but anything over that and they're at risk. When I'm asked at a cafe counter if I want my scone warmed, I always politely inquire how they do it. I decline if it's a microwave job.

Home-made scones generally last 1-2 days stored in an airtight container and placed in a kitchen cupboard or larder. Any longer and they can become a bit dry. If storing scones in the fridge they will last for about a week.

If you want to restore days-old scones to their fresh-baked glory, a quick reheat does the trick: To reheat scones, bake them for 5 to 10 minutes in a preheated 350°F oven.

If your scone recipe doesn't have egg in it, try adding an egg yolk or two depending on the size of the recipe. If it's a sweet recipe, swap out some brown sugar for half of the sugar. Brown sugar is more hygroscopic (it attracts water) and helps keep baked goods moist.

Scones really are best when they are fresh and warm from the oven. Follow this tip: Bake scones right before you plan to enjoy them. If you'd like to get ahead, you can make and shape the dough into scones ahead of time and leave them in the fridge overnight.

Scoop out clotted cream and jams onto your plate, enough for one scone. Break apart a small bite-sized portion of scone with your hands or if using a knife, cut the scone horizontally. Use a knife to slather on cream and jam onto the broken-off piece of scone. The bite-sized piece of scone should be eaten in 1-2 bites.

Can you reheat scones in an air fryer? ›

How do you reheat scones in an air fryer? Air fryers aren't just for baking scones, they're also perfect for reheating them! Simply pop them back in the air fryer basket for 3 minutes at 160C, and they'll be as warm and golden as they were when they were freshly cooked.

Don't add too much flour to the surface when you roll out your dough, it's easy to forget that flour on your work surface still adds to the dough, which can make the scones heavier. Mix the butter into the flour: If you don't start by mixing the flour and butter, your scones can fail to form properly.

Scones tend to spread if you set them on greased sheets. Turn to parchment paper or a baking mat instead.

Secondly (and perhaps most importantly), scones should always be served fresh, preferably straight out of the oven. If you must reheat your scones, then you should only ever do so in a pre-heated oven and NEVER the microwave.

Proper storage ensures your scones maintain their soft texture and delicious flavor. For fresh-baked scones, allow them to cool completely at room temperature. Then, wrap them tightly in plastic wrap or store them in an airtight container. This prevents staleness and preserves freshness for up to 1-2 days.

Scones are best while they are still warm. Use a napkin if eating the scone gets to be messy.

Nigella's recipe for Lily's Scones (from HOW TO BE A DOMESTIC GODDESS) gives light scones with a fine crumb. They are at their best when freshly baked, though you can bake them in the morning, let them cool and then freshen them in an oven heated to 150c/130c Fan/ 300F for about 10 minutes, until warmed through.

But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries. Rested dough is far easier to shape cleanly than unrefrigerated dough is, and it bakes up noticeably taller, smoother, and with crispier edges.