A scone pan is a useful bakeware for making evenly sized scones and other wedge-shaped baked goods. It ensures tender bottoms and sides while the tops turn golden brown. A good scone pan is made of solid material and has triangular molds. Basic scones can be made by mixing dry and wet ingredients and baking in an oiled pan at 400 degrees Fahrenheit for 12 to 15 minutes.
A scone pan is a piece of bakeware that is designed for use in scones and other wedge-shaped baked goods such as cornbread and polenta. Using a scone pan ensures that the scones are evenly sized and keeps the bottoms and sides of the scones tender while the tops turn golden brown. Since it can also double as a cornbread pan, a scone pan is a reasonably handy thing to have in the kitchen. Many kitchen supply stores sell baking pans and can also be ordered through online retailers.
A classic scone is triangular because the scone dough is usually rolled out into a circle and then cut into eighths. The rich, flaky pastries are very popular in British and Scottish teas, especially cut in half and topped with clotted cream, jam or other preserves. Traditionally, scones have been prepared on a griddle or in the oven, with many cooks preferring oven-prepared scones. Without a scone pan, scones tend to brown along the sides and can develop browned bottoms as well.
A good scone pan is constructed of a solid material such as enamel or cast iron and has a set of triangular molds for dough or batter. The solid metal distributes the heat evenly across the buns, but also prevents them from turning too brown or burning, as the metal heats up slowly. After the scones have finished baking, they can either be tipped out of the scone pan and onto a rack to cool, or they can be served hot and steamed, typically in a cloth-lined basket. Cheaper scone pans use tin or thinner metals and can cause the scones to burn, especially if a baker is careless.
To make basic scones, sift together two cups of flour, one-quarter cup of sugar, four teaspoons of baking powder, one-half teaspoon of salt, and one-quarter teaspoon of baking soda. In a separate bowl, whisk together one egg, one cup buttermilk, 4 tablespoons melted butter, and up to 1/2 cup dried fruit or nuts. Pour the wet ingredients into the dry ingredients and mix until just combined. Use a large spoon to drop mounds of dough into an oiled pan.
Let the dough rest a bit, pushing it to fill the molds in the pan as needed. Brush the tops of the scones with an egg-milk mixture and sprinkle with sugar, which will create a sweet crackling crust. Bake at 400 degrees Fahrenheit (204 degrees Celsius) for 12 to 15 minutes, or until tops are golden brown. The buttermilk gives these scones a tangy, complex texture that can be greatly enhanced by grating lemon or orange zest into the wet ingredients before blending.
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