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Scones and Parchment Paper

I've been contemplating the recipe found here for awhile. I was wondering if any eaters out there could tell me how crucial the parchment paper would be? Does anyone know if it has an effect on baked goods in general?

6 Comments:

It's just a tool. It's not required. You could use a Silpat mat or leave it out altogether. It shouldn't have any effect on your scones, only on your cleanup.

I imagine that it is used in this recipe because of the chocolate ... it might melt a bit on the bottoms of the scones, like in chocolate chip cookies. They might stick a bit to the pan, in which case it will be easier to remove the baked scones from the paper than from the pan.

It is not clear from the recipe but I would remove the scones from the paper BEFORE you broil them .... it might ignite in the oven.

Thanks! ^_^

i've made scones many times and have always put them directly on an ungreased baking sheet with no problem. i'd say you can leave it off.

you can also skip the broiling step completely. if you brush the tops with cream and then sprinkle them with sugar, they will be sparkly and crunchy on top.

I use parchment paper all the time, and in very hot ovens (450 + degrees), and I've never had it ignite. (It will turn brown) I do think it helps prevent baked goods from browning on the botton too quickly. Silpats do the same thing, but there's that whole clean up thing...I also use cream and turbinado sugar for sparkle and crunch.

On paper igniting: Broiling is not the same as a hot oven .... the paper would be much closer to the heat source, which is constant and hotter.

I use parchment in the oven all the time at 450 degrees or moe. It is made to be used that way but I would not broil it.

I love using parchment and do so whenever possible. I use it under cookies, scones, you name it. It's so much better than greasing a pan. You could use a silpat instead.

Parchment is not "necessary" per se but it sure makes cleanup easy.

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