I would pat into a circle as usual and score into smaller segments.....and separate the segments just a tiny bit before baking.....Make 12 segments in a circle, rather than 8.

Or, as many of my scone recipes call for, pat the dough out into two smaller rounds, then cut into wedges. Smaller sized portions and twice as many.

I would never bother to roll out and use a biscuit or cookie cutter. Too much like work and too much handling.

Thanks for the ideas. I don't know why I was getting stuck on this. One of those things, maybe...when you've always made it the same way....

I could even make 3 circles and cut into wedges. Mini scones.

I always pat out my scone dough and then cut it into circles with a very sharp cutter. Never roll it.

I always pat-out one large circle, slice into wedges and lift them apart a bit with a spatula.. I've never had any trouble and the scones come out great.

I do like the idea of making a couple of circles for smaller wedges.

I don't use cutters or a pizza wheel, just a knife, nor do I make them in a round shape. I follow these directions (link is below--and it has a picture, too!), taken from the KA Flour website, and they come out perfect every time. I do make the glaze for them. Hope you enjoy this triangle-shape as an option.

Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.

Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut.

Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles; trust us, no one but you will care once they're glazed and on the table.

Scone Nibbles/King Arthur Flour

HTH!

Smiles,

Sooz

I just pat my scone dough out and cut in rounds with a cutter. Not overworked at all. I've got a smaller round cutter than I sometimes use for tiny scones.

I've been splitting the recipe into two equal pieces and cutting them into quarters. You could split the dough into three as well and just cut quarters not eighths.

Thanks again, everyone.

Interesting idea about the freezer, Sooz. I do like the crispy crust on bakery scones, mine don't have that, being baked in a circle. I have a side by side so my freezer is narrow: but I could just put them on 2 or more plates to fit in.

I was thinking about a glaze too to dress them up a bit for the meeting. When I make them for myself I just sprinkle a little sugar on top. They will be crystallized ginger scones, so was thinking about a touch of lemon in the glaze. Do you follow their instructions for encasing them in the glaze? I was thinking that would be too sweet, but I perhaps their dough recipe is not sweet. I was thinking more of just a drizzle.

Sounds good, the glaze or drizzle. I think it would 'define' them. As does the triangle. Especially on a table with other offerings.

I've only made savory ones. Chive, cheddar, bacon. Toss a few chives on top. And/or add a note.

Can you rework the scraps when making circles? Probably not. Would it be over-working the dough? Triangles are what I always see in NY. Always bugs me when Ina cuts a circle out of puff pastry and tosses the scraps. So wasteful, lol.

I would make more circles, then cut...or full rows, squares, then triangles.

The dough itself isn't sweet. I have both dunked the scones into the glaze as well as having another batch where the glaze was drizzled on top--great results for both!

Story: A couple I know was so enamored of the batch I gave them that I called to see if they wanted more -- I had finished baking the rest of the batch and it was a bit close to 9pm or so. He said he was too tired but his spouse heard part of the conversation, and the next thing I hear is "I'll go! I'll go pick them up! I'm leaving NOW!" LOL

Adding a touch of lemon to the glaze for the scones you plan to make would be a lovely accent for the crystallized ginger in them.

I always pat into a circle (or more than one) and separate the sections on a baking sheet. I drizzle and find that to be plenty of sweetness and I like the decorative effect too.

I made them last night. I cut them into triangles after making an 8" square as described above. They are quite tiny: don't know how you could cut them yet again as KAF suggests. But they are a good size for this occasion.

I drizzled with a simple glaze of lemon juice and powdered sugar. The glaze somewhat overwhelms the crystallized ginger, so I'm glad I didn't do more. They would need a more assertive ingredient to stand up to more glaze.

I ate way too many last night. The ones on the edge were too brown, you know: I couldn't bring those. ;)

The mini scones were INHALED at the meeting. It was the only item that was completely wiped out. For everything else there were leftovers. I was counting on having a few to take back home for myself: but since there weren't any, I HAD to make them again yesterday evening, because I still had the taste for them.

This time I made 2 rounds and cut each into 8 wedges. This makes a really practical size for my own use. I glazed those too, but decided that for this recipe, the glaze ends up being the chief thing you taste, instead of the delicate flavors inside. I think I'll reserve glazes for ones with more bold flavors, and go back to just sprinkling the tops with sugar

So happy to read of your success!!!! What a lovely compliment to you and your scones!

Smiles,

Sooz