The biscuits/scones we make at my bakery are always baked chilled. It actually results in a better rise since the butter stays cold until it hits the heat of the oven.
I use scone dough for shortcakes. The only difference I've seen from baking them from room temp versus chilled is that if cold, they take an additional minute or two to bake.
Never thought of using scones for shortcakes. That is brilliant! Do you just shape the scones differently or just bake round scones and add toppings? I have a favorite lemon scone recipe and that would be very delicious with strawberry shortcake toppings
I'm not sure what kind of "dough" you're talking about. I make biscuits for Strawberry Shortcake, and no, I don't bake them chilled. Biscuits, however, are just fine baked ahead. Especially since you're not likely to want your shortcakes hot for this dessert.
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