SCONES
Directions are the same for all varieties of scones (Cream Currant, Oat, and Savory). Scones can and should be baked directly from the freezer. Preheat oven to 350° F. Spread the scones out on a lined baking sheet (with parchment, silpat, or foil) at least 2” apart. Bake for 15 minutes, rotate the baking sheet, then bake for another 15 minutes or until the scones are browned on the edges and feel firm to the touch when pressed in the middle.
Brown Butter Chocolate Chip Cookies
Cookies can and should be baked directly from the freezer. Preheat oven to 350° F. Spread the cookies out on a lined baking sheet (with parchment, silpat, or foil) at least 2” apart. Bake for 6 minutes, rotate the baking sheet, then bake for another 6 minutes or until the edges are set and lightly browned.
Thawing Flaky Pastry Disks
Disks can be thawed by either 1) putting them in the fridge at least eight hours rolling, or 2) Letting them thaw on the counter until flexible (1-2 hours) and then re-chilling in the fridge for 1 hour before rolling.
Blind Baking Frozen Pie Shells
Pie shells for Pecan Pie or Pumpkin Pie are best when blind baked (pre-baked). To blind bake the pie shell, preheat the oven to 375° F. Fit the frozen pastry with a piece of parchment paper or foil that extends up past the rim of the pastry. Fill up the parchment or foil with dried beans, rice, or pie weights; the weights should fill up the pie crust. Bake for 40 minutes (rotating once halfway through). Turn the oven down to 325° F, remove the parchment and the weights and bake the empty pie shell for another 10 minutes, or until the pastry shell is cooked through and golden brown. The filling can be added and baked at this stage, or the shell can be allowed to cool completely, wrapped, and stored up to 5 days before using.
Seasonal Fruit Galette
The Galette can and should be baked directly from the freezer. Preheat oven to 350° F and arrange a rack in the middle of the oven. Put the unwrapped, frozen galette on a baking sheet lined with parchment or a silpat. Bake for 25 minutes, rotate the baking sheet, bake for another 25 minutes, then check for done-ness. The crust should be evenly golden brown, and the fruit (depending on the variety), should be starting to brown and/or bubble. For extra credit, grab a spatula and gently lift up the galette to peek under: the bottom should be sturdy and also well-browned. The galette can take an additional 10-25 min, depending on your oven. Two more tips: 1) If you have convection, use it & keep the temperature at 350° F; 2) If you have a baking/pizza stone, you can use it for an extra-crispy bottom crust. Preheat the oven for ONE HOUR instead at 400° F. When you put the galette in (put the sheet pan directly on the stone), drop the temperature to 350° F and proceed with the regular baking instructions.