Baking ahead of time, scones?!

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You can refrigerate them and then re-heat them sealed in foil on Tuesday morning.

You didn't ask, but I'm going to give advice anyway.

First, I would bake them not quite done--so that they could finish browning when you reheat them (rather than sealing them in foil to retain the moisture).

Second, I would freeze the scones rather than refrigerating them. Refrigerating tends to make them "stale" tasting.

Third, you didn't mention which type of scones you're baking or how many of them. I'm guessing 4 rounds cut into 8 wedges each. It takes approximately 20-30 minutes (depending on the recipe & size of the rounds) to bake them in a 400°F oven, and 4 rounds can be all baked at the same time. You may need to swap shelves halfway through the cooking time. Since they are going to taste much better freshly baked, have you thought of *partially assembling* the dough on Sunday, when you have time, and then stirring the liquid ingredients into the dry ingredients at the last minute, forming the rounds, cutting them into wedges, and then baking? It would take less than an hour to stir, form, cut, and bake if all the assembling and measuring was out of the way ahead of time.

Just put in a ziploc bag. No, I would not warm up again. They'll be ok on Tuesday. You might add a little glaze- that will help keep them from drying out. Just use confectioner sugar and add a little milk. If you glaze them, still put in a ziploc bag, but place on a paper plate or pie plate inside the bag so they won't turn over or turn sideways.

scones? from saturday? to eat on tuesday? they will be dry and taste like ****.. but seeing how lazy you are, your scones will probably not taste that good when they are fresh either..