I had some eggs that needed using up at the weekend so I made and froze a big batch of scones. I don't know why I've never frozen a batch before as it works really well. I want to share the recipe and how to freeze and defrost them, but first let me introduce you to my favourite recipe book, the Be-Ro book.
This books been in print in various editions since the 1920's and many of the recipes havn't changed a bit, new ones have just been added as time's gone on. It's full of old favourites (sweet and savoury) and although it's small it's got masses of recipes for baking and is very comprehensive with regards to instructions for the methods involved, from making choux pastry to steaming a pudding. I got it for 99p in Morrisons a couple of years ago and have used it more than any other cookbook I own. I've not seen it in Morrisons lately but you can order it from the Be-Ro website or get the recipe's for free here, though I prefer to have the book handy.
So here are my scones (the picture shows them frozen), packed with chocolate chips and ginger and based on the recipe in the Be-Ro book.
Choc chip and ginger scones
500g Self raising flour
50g Caster sugar
2 Eggs, beaten with enough milk to make 300ml
50g Dark chocolate chips
8 good sized pieces of crystalised ginger, chopped up small (choc chip sized)
Pinch of salt
|Heat oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray if you want to bake all or some of the scones straight away.|
|Sift the flour and mix in the salt, rub in margarine and stir in sugar, chocolate chips and ginger pieces.|
|Add egg mixture and milk a bit at a time so the mixture doesn't get too sticky.|
|Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds. Try not to handle the dough more than you have to so it doesn't become dense and heavy.|
|To bake: lay scones onto the baking tray and bake for about 10 mins.|
To freeze: lay out on a baking try and freeze flat for a couple of hours. Once frozen you can put them in a bag or box and put them back in the freezer. To cook from frozen take them out and heat the oven to 220 degrees Celsius, 425 degrees Fahrenheit or Gas Mark 7 and leave the scones to defrost whilst the oven warms up (they don't need any longer than this). Bake for about 10 mins.