Not exactly a recipe problem, but a baking problem.
I baked some scones, (this is what being retired gives you the time to do,experiment with cooking/baking) but unfortunately I followed the recipe exactly and removed them from the oven after 12 minutes thinking they would firm up when cool...no such luck...here is the question. can I reheat the oven and put the scones back in for another few minutes??

in theory that sounds like it would work.
i'd expect tougher scones tho, or drier ones at least. maybe you could counter act the dry w/ a bowl/pan of water in the oven next to or under the scone pan?

Mmmmm - i love scones. what kind did ya make? care to share your recipe?

This was an experiment, recipe from the NY times cookbook, if you don't have the book I'll type it out for you, I'm going to give the scones another 3 minutes wiiith a bowl of water as you suggested

quote:

i love scones. what kind did ya make? care to share your recipe? Smile

quote:

Mmmmm - i love scones. what kind did ya make? care to share your recipe?

I do, too. Here's my recipe:
Scones

Yields 8 medium scones.

1 3/4 cups all-purpose flour
2 tsps. baking powder
½ tsp kosher salt
1 Tbs. turbinado sugar (“Sugar in the Raw” in the US)
grated zest of 1 medium orange (lemon works too)
2/3 cup buttermilk
4 oz (8 Tbs.) cold butter, cut into 1/3-inch cubes
½ cup dried currants, dried cranberries, fresh blueberries, or raisins, if desired


Heat the oven to 400 degrees. Combine the flour, baking powder, salt, sugar, and fruit. Add the butter and mix until just coated with flour. The butter chunks should remain fairly large--no less than half their original size. Add the buttermilk and mix until just absorbed. The less mixing the better.

Scrape the dough from the bowl and shape it into a ball. With well-floured fingers, pat the dough into a 7-inch diameter disk. Cut the disk into quarters and then again into eighths. Set the scones on a baking sheet (spray with oil first or line with parchment paper) and brush the tops with 1/3 cup buttermilk. Sprinkle with sugar and bake until well browned

Scones can be frozen. Reheat at 350 degrees for about seven minutes.
Sharon

Daka,
Your rebaking didn't work, did it? I have never had success with it.
I think it is bacause the outer cooked scone insulates the inner from the heat; and the raising agent in the uncooked part is exhausted.