Tuesday, 13 March 2012

Freezing scones

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
Makes 16

500g Self raising flour
100g Margarine
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.


  1. I love my Bero book. My Grandma sent it for me when I got engaged in 1982.It's in a bit of a tatty state but it's the book I've used more than any other. I always use the Bero recipe for my scones and they never fail.

  2. I dont think you can beat the bero recipes.I love their chocolate cake and quite often make it for my son M and his family.The grandchildren love to bake it too.Scones are fab too.

    1. It's always good to meet other Be-Ro book fans. I havn't tried the chocolate cake yet but I'll have to give it a go as I'd love to have a good 'stand by' chocolate cake recipe for times when I need a choccy cake in a hurry (this happens more than you'd think!)

  3. Hi,
    I've just discovered your blog, as I was wandering around (as you do). Now I have another place to visit regularly, as I like it here very much indeed! :-)
    Your recipe book photo made me smile - I remember my mom had an ancient one when I was little. I'm going to make a point of asking her if she still has it!
    Until next time.....

    1. Welcome to my blog and thanks for your nice comment, I'm glad you like it. I wander around blogs too, it's like a virtual stroll where you don't know what you'll find. I hope your mum can find the book, it's a real treasure.

  4. Scones have been on my baking to do list for ages but there are so many recipes out there and I couldnt decided on which to go for. But I think you've just solved my problem ;)

    1. The Be-Ro one is such a good basic one, it's ideal for playing around with - the sort of thing where you make a batch then immediately start wondering what else you can put in.