LODGE SCONE PAN RECIPES

Steps:

• Whisk together the flour, salt, sugar, and baking powder. Cut the butter into the dry ingredients until it’s the size of peas. 
• In a medium measuring cup, whisk together the egg, milk, and extracts. Add to the dry ingredients and mix just until evenly moistened. 
• Turn the dough out onto a floured piece of parchment paper and fold it over two or three times. Divide the dough in half and pat each half into an 8-inch disk. Cover and refrigerate or freeze for 20 minutes. 
• Preheat the oven to 375 degrees F. Grease the wells of a Wedge Pan.
• Take one disk of the dough and divide it into 8 equal wedges. Use a small spatula to place the wedges of dough in the wells of the prepared pan.
• Place a level tablespoonful of filling on top of each wedge of dough; spread to cover with a small knife. 
• Slit the raspberries up one side; open them up to make fan-shaped flat berries. Place these on top of the apricot filling to cover its surface.
• Divide the second half of the dough in 8 wedges and place them on top of the filling and berries.
• Brush the tops of the scones with cream and sprinkle generously with coarse sugar.
• Bake for 24-27 minutes until the scones are golden brown. Remove from the oven and cool in the pan on a rack for 15 minutes. 
• Loosen the edges of the scones and put a plate on top of the pan. Flip the pan and plate over to turn out the scones. Carefully remove the pan and replace it with a serving plate. Flip the “sandwich” over again to serve the scones right-side up.