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20 Dozen Scones: postmortem

The Right Tools department for baking day:  parchment paper.  It enabled me to bake multiple batches of scones without having to clean the baking sheets each time.  Also made it easy to move the scones to a rack for cooling and a tray for final cooling.

Baking took about three hours, at 16 minutes per batch of 30.  Quite a few of the scones flopped over, probably because they were cut a little too thick.  I plan to practice through the year, and learn to make them so they don't do that.  I have an idea for a trick that may fix the problem.

Floppy or not, they were a success and got lots of nice compliments.  One person who has lived in England told me they were very authentic, which pleased me a great deal.

As I baked my way through the geologic layers in the freezer, I noticed that the scones became less regular.  This means that practice improved my technique, so that the last batches were cut much cleaner and nicer than the first batches.  That had nothing to do with whether they flopped over, however.  

There were scones left over, so if I do them again next year I will probably scale back, maybe to ten dozen.  Meanwhile, there's a nice bag of scones made from the mushed together scraps in the freezer, to be baked up whenever the mood strikes.  And when those are gone, I know how easy it will be to make more.  

Yay, scones!