Scones are a welcome treat any time of day, whether you’re enjoying them first thing in the morning or as an afternoon snack. But we can’t always bake them immediately before eating, and they can quickly become dry and stale. So how long do scones last? And how can you enjoy a fresh scone days later?
How long do scones last?
Unfortunately, not very long! Scones are best the day they’re baked. As days go by, they quickly dry out, becoming stale, crumbly, and tough. That’s why proper storage is key to extending their shelf life; stored correctly, they’ll last for several days. And if they do start to go stale, you can take a few minutes to get them back to something close to fresh baked.
How to store scones
First, make sure your scones are completely cool. Wrapping them while warm can trap steam, causing the exterior to soften unpleasantly. Once cool, wrap them tightly and store at room temperature for up to several days. (These Bee’s Wrap reusable wraps are a great sustainable solution if you’re looking to avoid single-use plastic wrap.) For extra insurance, you can place the wrapped scones in an airtight container or a zip-top bag. (If your scones have a glaze on them, the same advice applies.)
Photography by Danielle Sykes; food styling by Liz Neily
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. Tent them with aluminum foil to prevent them from browning too much.
You can also reheat them very briefly in the microwave. Microwave in 15-secondbursts until they are warm and soft. Note, they won’t regain their crispy, just-baked exterior, but this step restores some tenderness.
Want to make scones ahead of time? Chill or freeze them.
If you want to make scones ahead (but don’t want them to become stale), we suggest prepping your scone dough ahead of time and then either chilling it in the fridge or freezing it, depending on when you plan to bake them.
If you plan to bake scones within three days:Shape the scone dough into a 3/4"-thick disk, wrap in plastic or a reusable wrap, and refrigerate until ready to cut and bake.Cut into desired shapes and bake according to the recipe instructions.
Photography by Danielle Sykes; food styling by Liz Neily
If you plan to bake scones more than three days later:Simply mix your dough, then shape it according to the recipe instructions — squares, circles, triangles, drop scones, all will work here. Place the shaped scones on a parchment-lined baking sheet; they can be close together but shouldn’t be touching. Let freeze until firm. Once they’ve frozen solid, you can place in an airtight, freezer-safe container and store them for future baking. Make sure to label and date them so you don’t lose track! They’ll keep, frozen, for up to three weeks.
Once ready to bake, place the frozen scones on a baking sheet and bake directly from the freezer, adding 5 to 10 extra minutesto the bake time listed in the recipe.Learn more here: How to freeze scones and bake them later.
Once cool, wrap them tightly and store at room temperature for up to several days. (These Bee's Wrap reusable wraps are a great sustainable solution if you're looking to avoid single-use plastic wrap.) For extra insurance, you can place the wrapped scones in an airtight container or a zip-top bag.
Once cool, wrap them tightly and store at room temperature for up to several days. (These Bee's Wrap reusable wraps are a great sustainable solution if you're looking to avoid single-use plastic wrap.) For extra insurance, you can place the wrapped scones in an airtight container or a zip-top bag.
Store baked scones in the refrigerator for a week. Unbaked scones may be frozen and baked when required. All baked goods stay fresh in the refrigerator for a week and in the freezer for up to 12 months.
To counteract this, you can store scones on your kitchen counter with a paper towel underneath them to absorb the moisture. If you want to store scones for longer, you can freeze them for up to 3 months in an airtight container after they've cooled.
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. Or you can freeze them on a baking sheet, transfer the frozen unbaked scones to a zip-top bag, and bake them straight from frozen, adding a couple of minutes to the baking time.
Yes, scones freeze well. Let them cool before freezing. Place in a re-sealable bag or airtight container to protect from freezer burn (a sheet of waxed or parchment paper between them isn't a bad idea to keep them from sticking to one another). Use them within 3 months.
Typically, scones will last for about 1 to 2 days at normal room temperature when stored in a dry area. To extend their freshness, they should be covered with foil or plastic wrap or placed in a plastic bag to prevent drying out. Can scones be stored in the refrigerator?
Shape into 3/4"-thick disks, wrap in plastic, and refrigerate until ready to cut and bake. To freeze unbaked scone dough, shape into individual drop scones or disks (cut into wedges but not separated). Place on a baking sheet, freeze, remove from baking sheet, and store airtight in plastic.
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.
If you add too much liquid, it will come out wet and not hold its shape. Skimp out on the liquid, and you risk dry, crumbly scones that taste like biting into a ball of flour. One simple step that will help avoid tough scones is to incorporate the milk gradually rather than pour it all at once.
Not using enough leavening agent. Placing scones far away from each other on the baking tray. Not preheating the oven before putting in the scones. Low-quality ingredients.
It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam.
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.
We recommend using all-purpose flour. There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein.
The explanation is simple: As with other doughs, including pizza dough, resting lets scone dough's gluten relax completely, so that it doesn't snap back during shaping or baking.
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.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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