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.
Ingredients:
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.
Method:
- 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?
KatG says
I love scones and just ‘rediscovered’ them 🙂 Did’t remember how easy they were to make. Because I like one-pot dishes I’d probably find some way to add fish or shrimp to my scones as well as some scotch bonnet pepper and green pepper. Go more savoury. I’ll be trying this recipe soon. Bless up di Steward and Hubby!! 🙂
KatG
Chef and Steward says
Oooh.. let me know how that goes with the shrimp. WOuld suggest you cook them and dry them off thoroughly before though so they do not add liquid to the dough. Would love to see your variations!
Sandra says
This looks like breakfast lunch and dinner. I would throw some Bacon in this and the Mr. would be thrilled. I’ve seen these pans before and never thought of baking cake in them, Duh!!! Thank you for the lightbulb moment!
Chef and Steward says
Sandra, they are indeed perfect fro any meal. Gotta please the Mr! I too will try a cake batter and see. I would think the baking time would be far reduced to that of about cupcakes (18-25mins) and you would probably need two pans to fit a batch made for 2 reg 8″ pans.
imagesbytdashfield says
I too would throw in bacon with the cheese and leave out the dill probably since the husband is a firm believer that cheese and bacon are parts of the major food groups! As yours is I would serve with almost any kind of seafood or as a breakfast stand alone.
Chef and Steward says
LOL don’t you just love these macho meat eating men?! Yes bacon is a classic. Agreed with your serving preferences too.
Shafeena (@shafeename) says
I have this fear for ever making scones, cuz i never think they will ever be good enough for me, as i will mentally keep comparing them to the mouthwatering dreams i have of the scones i scoffed in london! but i will try this one, as i have nothing to compare the taste to, but still try to perfect the art! LOVE the recipe
Chef and Steward says
Shafeena, if you want a good light, airy, flaky scone, this one is not for you. We can develop a recipe for you for that. But this one is a great alternative to bread and is quite tasty.
I Live in a Frying Pan says
I so love the aroma of dill! I’d try the classic goat cheese and sundried tomato combo as well if I had the skill to make these at home!
Chef and Steward says
oooh your sub sounds divine! Scones are easy to make… why? The less you work them the better!
nadeanna says
Reblogged this on Neiramystico Now and commented:
Yum! Yum! Yum!
Kiri W. says
Oh wow, that’s the coolest scone pan 🙂 Looks delicious!
Chef and Steward says
Isn’t it Kiri? Twas! Wish I had some now!
Didi Paterno (@didipaterno) says
This pan could also be used for pizza? LOL 🙂 I seriously have to learn how to work our oven. Afraid it might blow up in my face or something. sounds delish with a pat of butter or some cheese 🙂 Throw in a rasher of bacon or sausage for me!
Beth Michelle says
Scones are the best. These look so lovely. Dill is one of my favorite herbs!!
Chef and Steward says
Beth, it is such a big deal in the Middle East isn’t it? Nice to see you visit. Haven’t seen you for some time. Must be busy with culinary school.
comowater.com says
Hola!!! I can just imagine those gooey little chunks of cheese in these savory scones! Hugs to you both!
Chef and Steward says
Tiffany, I think you will be able to make more vegan if you so desire or if you are ovo-lacto vegetarian, it would be just fine as it is!
Sophie33 says
What a divine & tasty savoury scones recip! MMMMMM,..the scones look utterly tasty! 🙂