Stale Scones? Not to worry, help is here.
In this post ...
Just to clarify things – a while ago I wrote a post about what to do with broken biscuits and stressed that I was not talking about American biscuits. Now, in this post about stale scones I am, kind of, talking about American biscuits because they are much the same thing as scones.
Simple Ideas for Stale Scones
If your scones are getting a little past it here are some easy ways to still enjoy them.
Toasted Scones oozing with melted butter are, of course, delicious.
Or try a …
Toasted Scones Cream Tea!
This was a revelation to me, I tried toasting a stale scone for my breakfast and topped it, as is only right, with jam and cream. It was dee-lish-us and the way I shall be doing my cream teas from now – don’t tell The Cream Society!
Toast your scones and carry as usual with the jam and then the clotted cream . See here for why jam first is so important.
Delicious Croutons from Stale Scones
1 tablespoon of melted butter per scone
maybe some appropriate seasoning
~ Cut or tear the scones into crouton sized pieces and toss with the melted butter.
~ Season to taste with whatever you like, probably salt but maybe not if these are to be sweet croutons. Spices perhaps, pinch of cinnamon, chilli powder, black pepper etc.
~ Spread on a baking tray and bake at 375ºF/190ºC/170ºC fan/gas 5 for 6 or 7 minutes, they are ready when crisp and golden, obviously.
Scone Croutons have a lovely crumbly crunch!
Serve sweet scone croutons with ice cream, mousses and affogato. Cheese or other savoury scones go well with soups and salads.
Read more about homemade croutons here and why it is so important to make your own!
Cornish Pangrattato!
Pangrattato are crisp flavoured breadcrumbs but they can, if you wish, be crisp fried scone crumbs! See here for how to make pangrattato and good ideas for using it.
Stale Scone & (maybe) Butter Pudding
100g-150g stale scones sliced or in small chunks
a little soft butter – optional
200ml milk
100ml double cream
2 eggs
½ tsp vanilla extract
75g caster sugar
~ If using sliced scones then butter them if you wish but it’s not crucial.
~ Arrange the slices or chunks of scone into a lightly greased ovenproof dish or divide between buttered ramekins.
~ Whisk together all the other ingredients and pour over pushing the bread under the surface to soak it.
~ Set aside for 30 minutes or more – even overnight will do.
~ Preheat oven to 350˚F/180˚C/160˚C Fan/gas 4.
~ Bake for about 40 minutes till risen, golden and slightly wobbly when nudged.
Serve hot, warm or cold but warm is best.
All sorts of things can be added to the above recipe; berries, dried fruit, alcohol soaked dried fruit, diced apples, sliced bananas, chunks of chocolate or make a Cream Tea Bread Pudding.
Using the above recipe spread the scones with strawberry jam and serve the pudding topped with clotted cream and, if possible, fresh strawberries.
Scone Strata
A strata is, basically, a savoury bread and butter pudding so try the above recipe with stale cheese scones; leave out the sugar and vanilla, season to taste with salt and pepper plus whatever else you fancy and add savoury ingredients such as cheese, bacon, ham, chorizo etc. When almost cooked sprinkle with grated cheese and fresh breadcrumbs for a crunchy topping.
Freezing and Reheating Scones
Scones freeze fine, make sure they are fully cold then freeze in a plastic bag or airtight container. Use within a couple of months. Defrost in their container for 2-3 hours at room temperature.
Scones are some much nicer warm that cold so reheat scones in a preheated oven at 160ºC/325°F/140ºC fan/gas 3 for 5 minutes, or in the microwave for 10-20 seconds, but the oven is by far the best way.
Homemade Scones
If you run out of scones and need replacements here’s my scone recipe.
Leftover Scone Dough
If such a strange situation should arise, I’ve got news for you! My simple scone dough recipe can also be used to make …
Shortcakes * Rock Cakes * Welsh Cakes * Singin’ Hinnies * Griddle/Girdle Cakes * Cobblers, Slumps and Similar * Short & Crumbly Crusts *Dumplings * Doughnuts
See my book …
The Secret Life of Scones
Suzy Bowler
Having been a somewhat itinerant chef for over 30 years I was amazed, on my return to the UK, at the blatant food waste that now seems to be rife in the country; amazed and irritated. So much so that I decided to start a blog about spontaneous cooking from leftovers to show people that there are great alternatives to throwing food away.
2 Comments
Suzy Bowler
Thank you! I’m glad to be back to the newsletter and getting in touch again with like minded people.
Nicole
Hi Suzy! Great to receive your newsletter today. I love your sccone recipe – I made loads of super easy & delicious courgette scones from my garden glut this year. Thank you so much for your Leftovers book & website – full of brilliant ideas.