Best Scone Pans: Choose The Right Baking Equipment

Scone pans are a quick and easy solution for perfectly shaped and baked scones. They come in a variety of shapes, including triangles, squares, and circles, and are commonly made from materials such as aluminum, cast iron, and silicone. When choosing a scone pan, consider the material, shape, and size that best suit your needs. Aluminum with a non-stick coating is a popular choice for even browning, while cast iron develops a non-stick coating over time and silicone is easy to unmold. The size of the pan will also determine the number of scones you can bake at once, with standard pans yielding eight triangular scones and mini pans making smaller portions. Additionally, metal pans are recommended for quick bakes like scones, as they conduct heat better than ceramic or glass.

Metal vs ceramic scone pans

Metal and ceramic scone pans are two different types of bakeware that offer distinct advantages and disadvantages for baking scones. Here is a detailed comparison between the two:

Metal Scone Pans:

Metal scone pans, particularly those made of aluminum, are favoured by professionals due to their excellent heat conductivity. Metal pans heat up quickly and efficiently, making them ideal for the relatively short baking time required for scones. They are also suitable for achieving a browned exterior on baked goods, such as meatloaf. Additionally, metal pans come in various finishes, with lighter pans cooking more slowly and dull or matte finishes speeding up baking times.

Ceramic Scone Pans:

Ceramic scone pans perform similarly to glass pans. They retain heat well, ensuring your baked goods stay warm. Ceramic pans are non-reactive, meaning they won't impart any lingering flavours to your scones, and they are available in a variety of colours and patterns, making them aesthetically pleasing. However, like glass, ceramic is sensitive to extreme temperature changes, so caution is needed to avoid shattering.

Both metal and ceramic scone pans have their advantages. Metal pans are ideal for quick bakes and achieving a browned exterior, while ceramic pans retain heat well and offer aesthetic appeal. Ultimately, the choice between metal and ceramic depends on your specific needs and preferences. For scones, metal pans may be more suitable due to their efficient heat conduction and quicker baking times.

The best shape for a scone pan

Scone pans come in a variety of shapes, from triangles to squares and circles. The most common shape is circular, but the type of pan you get depends on your preference.

A standard scone pan will bake eight 4-inch-long triangular scones, while a mini scone pan will make 16 smaller scones. If you're using a metal pan, it's best to get one that's dark on the outside so it absorbs heat quickly and has a light-coloured interior to avoid overbrowning your scones. Ceramic scone pans are decorative and can go straight from the oven to the table. They heat evenly and release scones easily.

The Nordic Ware Procast Classic Scone pan is a popular choice for those wanting triangle-shaped scones. They also have a mini scone version for making miniature scones. Lodge makes a cast-iron version of this pan, which is nearly indestructible and will only get better with use.

The best material for a scone pan

Scone pans are available in a variety of materials, including cast iron, carbon steel, ceramic, and silicone. Each material has its own advantages and disadvantages, so it's important to choose the one that best suits your needs. Here are some of the most common materials used for scone pans and their benefits:

Cast Iron

Cast iron scone pans, such as the Lodge Cast Iron Wedge Pan, are durable and long-lasting. They develop a natural non-stick coating over time with proper use and seasoning. Cast iron pans are ideal for those seeking a traditional, rustic baking experience. However, they require proper care and maintenance to prevent rusting.

Aluminum with a Non-Stick Coating

Aluminum scone pans with a non-stick coating, such as the Nordic Ware Procast Classic Scone Pan, are a popular choice due to their durability and ease of use. The non-stick coating ensures that scones release effortlessly and makes clean-up a breeze. These pans are also known for their superior heat conductivity, resulting in even browning.

Carbon Steel

Carbon steel scone pans are commonly found in professional kitchens. They are durable and develop a natural non-stick coating over time with proper care. Carbon steel pans offer excellent heat conduction and produce consistent results.

Ceramic

Ceramic scone pans, like the King Arthur Ceramic Scone Pan, offer a decorative option that can go directly from the oven to the table. They heat evenly and release scones easily. Ceramic pans are a good choice for those who want a multifunctional piece that adds charm to their table setting.

Silicone

Silicone scone pans are a recently popular option due to their convenience and ease of unmolding. They rarely stick, making them a low-maintenance choice. However, it's important to note that silicone may not brown scones as effectively as metal pans due to its lower heat conductivity.

When choosing a scone pan, consider factors such as durability, heat conduction, ease of use, and maintenance. The ideal pan should be sturdy enough to withstand regular use while still being lightweight and easy to handle. Additionally, a good-quality non-stick interior can simplify the baking and clean-up process. Ultimately, the best material for a scone pan depends on your personal preferences, baking habits, and desired level of convenience.

How to transfer scone dough to the pan

Transferring scone dough to the pan is a crucial step in the scone-making process, and the method you choose depends on the consistency of your dough. Here's a step-by-step guide:

For Stiff Dough:

• Shape the dough into a rough round that fits the pan.
• Place the dough on top of the pan and gently pat it into the wells, ensuring it's evenly distributed.
• If there's excess dough, use it to fill any gaps, and poke out any dough caught in the centre hole.

For Soft and Sticky Dough (Drop Scones):

• Weigh the dough with a scale and divide it into the number of pieces you need, one for each well in the pan.
• If you don't have a scale, you can eyeball this process and divide the dough by estimating the portions.

Once you've transferred the dough to the pan, you can sprinkle the scones with sparkling sugar or cinnamon sugar before baking.

It's worth noting that a standard scone pan typically bakes eight 4"-long triangular scones, while a mini scone pan makes 16 smaller scones. Also, remember to assess the consistency of your dough to determine the best transfer method for your scones to come out just right!

How to clean a scone pan

Keeping your scone pan clean is important to ensure your scones come out perfectly baked and beautifully shaped. Here is a detailed guide on how to clean your scone pan:

Firstly, if your scone pan has a good-quality nonstick interior, there is usually no need to grease it before baking. However, if the pan is not nonstick, it is recommended to grease it lightly with nonstick pan spray.

After baking your scones, allow them to cool in the pan for several minutes. Then, use a table knife to separate the scones from the pan and each other if they have baked together. Lift each scone out of its well and transfer them to a rack to cool completely.

To clean the scone pan, start by rinsing it with warm water and gentle dish detergent. Use a kitchen sink spray attachment to rinse it thoroughly. If there are any remaining crumbs, gently wipe them off with a sponge. Avoid using a harsh scrubber as it can damage the pan's nonstick surface over time. Instead, opt for a soft sponge or cloth to clean the pan.

Once the pan is clean, dry it thoroughly and store it securely, ensuring it doesn't get banged up by other pans to preserve the nonstick finish.

By following these steps, you can keep your scone pan in good condition and ensure your scones come out perfectly every time.

Frequently asked questions