I have been asked in the past about how to form scones into the familiar triangle shape, and what do I think about the now widely-available scone pans by Nordic Ware that shape the dough into perfect wedges for you. I think that a special pan for making scones is completely unnecessary, because it is so easy to form beautiful scones by hand. In short, you form the dough into a ball, flatten it into a disk, and then cut the disk into 6 (or if it's large, possibly 8) wedges. Voila! Nice triangle-shaped scones!
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There is also something wonderfully elegant about making scones this way. It requires minimum handling of the dough, creates no waste, and results in uniformly-sized scones. Some recipes call for the use of a cookie cutter, which means that you have to reassemble and rework dough scraps, something that can make the dough tougher.
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Comments
I'm craving more scones!
The cheddar chive scones sound delicious-I might have to try making them.
What's your opinion on scones being sweet? I've heard that many British people find American scones too sweet, and I know from experience that they aren't as sweet in England as they are here (that's what the strawberry jam is for!)