Refrigerator Scones
This classic scone recipe is perfect for busy mornings. The dough can be made ahead and stored in the fridge, so you can enjoy fresh, warm scones whenever you like. With just a few ingredients, you’ll have a delicious breakfast or snack ready to go in no time!
This recipe lovingly provided by Elzina Adams Parry
Refrigerator Scones
These easy-to-make scones are the perfect breakfast treat. With a soft texture and slightly sweet flavor, they are great for pairing with your favorite jam, clotted cream, or simply enjoyed on their own. Plus, you can store the dough in the fridge for up to two weeks for quick scone-making anytime!
Ingredients
- 1 quart buttermilk
- 2 Tablespoons granulated sugar
- 4 1//2 teaspoons active dry yeast
- 2 large eggs well beaten
- 2 Tablespoons vegetable oil
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 6-8 cups all-purpose flour
Instructions
- Warm Buttermilk: Heat the buttermilk slowly in a saucepan over low heat. Stir while warming, being careful not to bring it to a boil.Dissolve Yeast: Dissolve the yeast in 3/4 cup of the warm buttermilk. Stir until completely dissolved.Combine Ingredients: In a large mixing bowl, combine the remaining buttermilk, sugar, eggs, oil, baking powder, baking soda, and salt. Stir well to combine.Add Flour: Gradually add the flour, starting with 6 cups. Mix until you form a dough. Add more flour, one cup at a time, until the dough is soft but not sticky.Refrigerate: Cover the dough and place it in the fridge. Let it rest for at least 1 hour, but it can be kept in the fridge for up to 2 weeks.Fry Scones: When ready to bake, take the dough out of the fridge. Roll it into small, round scones (about 1 inch thick) and fry them in hot oil until golden brown, about 3-5 minutes on each side.For frying scones, the oil should be heated to 350°F (175°C).To test the oil temperature, drop a small piece of dough into the oil. If it sizzles and rises to the surface quickly, the oil is at the right temperature. If it browns too quickly or burns, the oil is too hot. If the dough sinks without frying, the oil is too cool, and you'll need to wait for it to heat up further.Serve: Remove the scones from the oil and drain on paper towels. Serve warm, or store in an airtight container for up to 3 days.
Notes
- Frying Tip: The scones should be fried in oil that is hot enough to bubble but not smoking. Test the oil with a small piece of dough before frying the full batch.
- Storage: The dough can be stored in the fridge for up to 2 weeks. This makes them a great make-ahead option for busy mornings.
- Serving Suggestions: Serve with butter, jam, clotted cream, or even honey for a sweet treat. These also make a great addition to brunch or as a snack.
- Alternative Cooking Method: If you prefer baking, these scones can also be baked at 375°F (190°C) for 15-18 minutes until golden brown.
