Tracey, Are you going to bake them tonight?

I know that the Scones I bake in the morning for breakfast still taste pretty darn good the next morning . (assuming there are any left). Just make sure you let them cool and then cover them well.

Ann

Thanks Ann. I'm making them right now. Hope they turn out-recipe says yield is 12 but I only got 9. I guess I make them too big.

Tracey

I agree with Ann...I make her scones..and they hold up well..even two days later..If needed to be kept longer, they go in individual sandwich baggies and into the freezer..then they are "unthawed" by the time hubby eats one at work from his lunch box.

Last two times I made them they didn't even last till they were cool! But I would imagine if you wait until they're cool, then wrap them or cover them in some way, they'll be fine. Overnight shouldn't effect them all that much.

Lisa

I've even left them uncovered on a plate over night, or "lightly" wrapped in wax paper..they were just fine...but ofcourse warm is the best way to savor them. LOL

Well, I didn't love them. They were just okay which is disappointing because it was a king arthur recipe. I didn't use Ann T's recipe because I never have cream on hand, but I'm going to make them next week again with that recipe.

Tracey, of course Ann's are more "rich" with cream..but I've used milk or half n half.
I've only used a few recipes from King Arthur that I liked..but more not so...

Hi Tracey,

I usually make a double batch of tweaked Ann's recipes (with whole wheat flour). I use a disher to divide the dough into individual servings (a great trick I learnt here), then I bake just enough to not have leftovers, and freeze the rest of the dough. that way, i can just pop a couple into the oven when i want fresh scones.

Kay

Thanks for the help. I'll probably make them with evaporated milk if I don't get some cream. It usually does the trick. I think I'm definitely going to use a scoop to measure them out instead of rolling out the dough and cutting it. The was a pain. I'm going to get on these soon!

Sorry to hear your scones didn't turn out for you. I've used Ann's recipe and Ina Gartens with good results...taking them to the office the next morning they are great and don't last long. I've linked to Ina's recipe if you want to try it in the future. I've always had great results with her recipes too.

David

Here is a link that might be useful: Ina's Scones

Tracey, How many scones are you trying to make? If you only need 6 or 8 why not just pat the dough out into a circle and cut it into triangles. If you need more then make a double batch. If you decide to make drop scones, add a little bit more cream to the mixture. I think that drop scones are better when made with a slightly wetter dough.

Ann

I actually will probably take all of them in and just put them out for whoever wants them. I'm just thinking a scoop would be less time consuming than rolling and cutting?
Thanks for the recipe David. I see that Ina's uses eggs and Ann's does not. What is the difference in texture between the two? Hmmmm, may have to do try them both and do a comparison :)

Tracey

I have two recipes myself - one with eggs and one without. I've only ever made the ones without egg, because that was how I was taught to make them.

Has anyone made theirs with eggs who can tell us what the difference between them is?

Tracey - the time before last that I went to make scones, I went in the fridge and saw that the kids had used up the last of the milk after I had gone to bed. So I took a chance and used evaporated milk and they came out fine! In fact, I'm going to make sure I keep it on hand just in case the mood strikes to make scones and the same thing happens. I usually use milk in mine because I'm trying to stay away from saturated fats, so I avoid cream whenever I can, altho I absolutely love it! I'm going to experiment and try using the fat free evap milk and see how they come out in comparison.

Lisa

I prefer scones without eggs. Eggs make the scones more "Cake" like. Not what I want in a scone.

Ann

Oh, I made the last batch of Ann's scones with all Whole Wheat Pastry Flour, Raw cane sugar, organic butter, frozen blueberries, the zest of one lemon, and whole milk...They were tender flaky and delish..with a little "staying" power.
I think the milk helped with the whole wheat (since it's "wetter" than cream).

I rarely roll out the dough. The less handling the better.
Scones are delicious the next day... I wrap mine in a cotton dish towel.

Ann T,
I just wanted to tell you that you have another scone convert. :) I made them today and they are wonderful. My husband said yours are much better than mine....and you know something....he's right! I didn't, however, read all the way to the bottom of the recipe and didn't freeze the raspberries. You're right...they're not pretty, but they taste *so* good. I'll know better next time and they'll be pretty. Thank you!
Pam