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Rounding, Cutting, Panning and Baking Triangular Shaped Scones

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In this lesson you will learn:

  1. How to rough round dough to prepare for even rolling.
  2. Use a drafting ruler to obtain evenly sized (uniform) products and even dough thickness.
  3. How to cut rolled dough into even wedges.
  4. How to correctly “pan” or position cut scone dough for even baking.
  5. Use of oven thermometer to calibrate correct oven temperature.
  6. How to apply glaze before baking.
  7. Secrets for obtaining evenly browned baked scones in an uneven oven.

REVIEW: By studying the questions below you will review important points that will guarantee that your scones will have that professional look!

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