We love when opportunity throws us a novelty item to test. Since we blog from the perspectives of both the trained professional chef and the practical everyday home cook, we always try to cover bases to ensure maximum efficiency even in your home kitchen. So when we saw this baking pan, the baker in the in the house (The Steward) jumped at the thought of infinite possibilities of baking perfectly portioned treats in one single pan.
This NordicWare 365 pan would be useful for a variety of recipes from scones, to cakes, to cobblers to cornbread. What we liked most was the non stick anodised aluminum which is perfect for oven and even practical enough for the grill!
This recipe is adapted from the food network.
4 cups + 1 tablespoon all purpose flour, divided; 2 tablespoons baking powder; 2 teaspoons salt; 340g or 3/4lb cold unsalted butter, cubed; 4 large eggs, lightly beaten; 1 cup cold heavy/whipping cream; 200g or 1/2 lb aged cheddar in small cubes; 1 cup minced fresh dill; 1 egg beaten with 1 tablespoon water or milk dor egg wash.
- Preheat oven to 200c/400F.
- Butter dish (if using) or line 2 baking sheets with baking parchment.
- Combine 4 cups flour, baking powder and salt in the bowl of an electric mixer with paddle attachment or just any bowl and grab a wooden spoon and your arm for the traditional manual way. Add the butter and mix on low speed until butter is fully covered into pebbles of sugar. If doing this by hand, use a pastry blender or two knives to cut in butter. Fingers also work but not as well because they tend to make the butter warm up quicker.
- Mix the eggs and heavy cream together in a measuring cup after measuring the cream and quickly add the liquid to the bowl. Combine until it all just gets incorporated. It will look really weird, like you made a mistake and the dough will be wet, soft and loose.
- Add the tablespoon of flour to the dill and cheddar and toss together to coat them. This will help them to distribute evenly throughout the dough.
- Add go the dough and give it a few revolutions (about 5) until the cheese and dill spread out somewhat throughout the mixture. It will not be even. Do not not over work.
- Lightly flour clean countertop and turn out dough and knead for no more than 1 minute, further distributing the cheese and dill.
- Using a floured rolling pin, roll dough to just a little less than an inch thick. Cut into half with chef’s knife, then quarter, then cut each quarter into halves to make triangles.
- If using a pan like this, divide the dough into two and use two of these pans to make 16 scones. If you only want 8, divide the recipe by half.
- Brush each scone with egg wash.
- Bake for 20=25 minutes.
- Cool scones on a wire rack and serve hot.
CHEF’S NOTES: This is a really huge recipe. You can cut your scones smaller for a dinner party or brunch of up to 30 and use instead of bread rolls. This would be perfect with fish or fried chicken, bacon and eggs or just fine on its own. If you are watching salt, or are serving with other salt foods, cut down on the amount of cheddar used. We think 150g should be fine. The cheddar also makes the scones denser than they would be if made plain, so if you are looking for light airy scones, this is not your recipe.
We want to hear from you! What variations would you make to this to suit your own tastes?