Author Description

Are you thinking about baking some scones? Don't forget the cast iron wedge pan! Volume five of the Baker's Dozen series defines the cast iron wedge pan as an essential part of baking scones. This particular pan imparts a nice, even, crunchy crust to scones, while the crumb stays moist. The author's recipes are dairy- and egg-free as usual. Once you bake a scone in a cast iron pan, you won't want to use any other pan for making scones. Among the recipes, the book includes several that are only sweetened with the natural sugars inherent to the fruits and juices listed as ingredients. The recipes are easy to follow, and they can have you eating a scone in 30 minutes.