There are two main ways to shape scones–either round like the American biscuit or by using the triangular-shaped Scottish method. The biscuit shape is produced by rolling the dough by hand into little balls or by using biscuit cutters. The triangular shape is usually made using a Scottish scone pan.
Traditional Scottish scone pans are made of heavy cast aluminum or iron so they can be used in the oven or on the stovetop. The pan featured here has a non-stick finish for easy clean up, and a unique design that divides the scones into 8 perfectly proportioned pieces.
I wouldn’t mind having a heavy cast iron scone pan like this. I’ll pass on the non-stick variety.