Breadmaking 101

Lesson 4: Biscuits and Scones

Baking

Again, baking these little breads is slightly different than making muffins or loaves because they aren’t moist and they don’t go into a pan that’s the shape they will end up after baking. Instead, a flat pan is used and the biscuits or scones are placed on it. You can spray the pan with cooking spray or sprinkle cornmeal on it before putting the biscuits down.

If you want the sides to get brown, leave a half-inch or more around all sides of each piece. If you prefer scones and biscuits that are just brown on the top, put them on the pan so they are just touching. This should also make them rise higher rather than puffing out like the ones with space around them.

Biscuits and scones are baked at high temperature, so keeping an eye on the oven is important. They are done when they are golden brown and should be removed from the pan as soon as they come out of the oven. They should be allowed to cool a little before eating but are best eaten warm. They can also be frozen after cooled like muffins and reheated in the oven or microwave.

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