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.
With scones I would just store them in an airtight tin in a cool place,if you put them in your fridge they will go stale and hard. Other than that the best place to store them is a freezer bag in your freezer they will keep indefinitely that way.
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.
Any food storage container will work. Ceramic and plastic should both be fine as long as they can be properly sealed to keep air from escaping. If you store your scones in a container without a lid, they'll dry out and get stale.
Avoid overworking your scone dough when shaping. Don't overbake! If you bake scones too long, they'll dry out, so keep an eye on them through the oven window. (Don't open the oven to look — it'll let out the heat.)
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.
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.
At room temperature, they typically remain good for 1 to 2 days when stored properly in a dry area and protected with foil, plastic wrap, or a plastic bag to prevent drying. When placed in the refrigerator, scones can remain fresh for up to 3 days. However, for longer storage, freezing is an effective option.
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.
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.
Make scone dough up to three days ahead. 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).
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.
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.
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