Can sconed be made a night before?

There are actually quite a few breakfast items that can be done ahead.  When I worked in a bakery, we regularly made large batches of scones, portioned them and froze them.  I do that at home to this day and often have scone dough in the freezer.  No need to defrost, just put straight in the oven, I have not found a variety yet where this doesn't work.  

Also, most muffin batter can be done ahead and kept in the refrigerator for three days before baking.  Most baking powder is double acting, which means it will be heat activated and leaven in the oven.  We also kept coffeecake batter in the fridge, croissant dough and danish in the freezer (but these need time to rise before baking) and a breakfast bread pudding soaking overnight in the cooler as well.  Don't be afraid to experiment a little, no bakery has time to make all of their varieties fresh from scratch every morning.

Note - If you are going to keep scone dough in the fridge instead of the freezer, just keep in mind that many doughs will begin to turn gray after sitting in the fridge for a day or two.  I have often heard chefs refer to this as oxidation, but I don't really know what the process is.  Overnight should be fine, but any longer and I would freeze it instead.

No No No!

It is a sin to make scone the day before. They are terrible the next day. Take it from me.... I LOVE them.

They take only a few moment to make and the reward is so much better. This is my recipe.... Totally fool proof (that's why I can make it He He He)

Merry Christmas!

http://www.cooking-made-easy.com/easy_scone_recipe.html

The best way is to find out for yourself.  The next time you make scones, freeze one or two portions, then bake them the next morning to see how you like them.

 I can assure you that no professional bakeries have time to make everything from scratch every morning.  I used to work a 4am shift at a high-end bakery and even that early, the overnight crew was already finishing the croissants, danish and sweetrolls, while I baked the eclairs, madeleines, and financiers.  The muffins even had to be portioned out the night before so they were ready to go.  

we make a bunch of scone dough, and portion it and keep it in the fridge for about 4-5 days. it comes out fine.

Quote:

Originally Posted by jessiquina 

we make a bunch of scone dough, and portion it and keep it in the fridge for about 4-5 days. it comes out fine.

last time I was a baker we did much the same but we kept  batch in a 3 gallon bucket. made a fresh batch every 3 -4 days. The dough di turn a bit gray near thend but i didn't notice any effect on the final product.

I'm with those who say freeze the portioned dough.  It hardly takes any longer to bake and they're more tender.  We sell about hundreds a week frozen to other cafes.  It 's my experience that the less you mess with scone dough/batter, the better.  We make sure the butter pieces are visible in the dry mixture then add the fruit then gently fold in the liquid.  Mix only until combined then shape and freeze.  We use a 4 ounce scoop, but the wedge shape would work as well.  The scoop and weigh method works best for resale.