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A question about a recipe: Naughty Rhubarb Scones

I have a question about the recipe "Naughty Rhubarb Scones" from Midge. If I wanted to make ahead and freeze so that I could pop them out of the freezer and bake up fresh when desired/for company, would it be best to freeze pre- or post- initially baking? I've never tried freezing baked goods, are there any tips/variations to bake times or freezing I might want to consider? Thanks!

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Mrs. Larkin is a trusted source on Baking.

added 12 months ago

I freeze unbaked scones all the time to bake later. Works great. You don't have to defrost them. Just bake frozen. Might have to add on a few minutes more bake time.

blackberry added 12 months ago

Excellent! Thank you! Will now proceed to make a double batch ;)

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