Review on Nordic Ware Scottish Scone & Cornbread Pan: Grey, Perfect for Traditional Baking! by Jennifer Groom

I used stonewall mix to get started to make sure my first batch came out perfect and they certainly did. The pan is nice and heavy, conducts the heat well as these cakes only cook for about 12 minutes at a temperature of about 450 degrees; I oiled the pan really well, the dough for the tortillas was very soft and sticky so without the shape of the discs they wouldn't form, too sticky to roll out so I just divided them into eight pieces and divided into sections. how could. I then wet my hands a bit after removing all the dough and was able to flatten and press down on each flatbread so it filled each section, then sprinkle the tops with sugar. After a few minutes of cooking and cooling, straight, beautiful, professional looking wedges came out.