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Anyone ever seen or used a gem scone pan?

dessert_diva | Dec 30, 201001:13 PM

While discussing "national" cooking via email a while back, a friend in Australia mentioned gem scones, which she hasn't made in years because they need a special cast iron "gem scone pan". I google'd gem scones and they seem to utilize the same principle as popovers: Heavy, preferably cast iron, pan preheated in oven, batter poured in, and the steam provides most if not all of the "rise". They are smaller than popovers, though ... seems like more of a Dunkin' Munchkins size. I loooove the texture and taste of popovers and would love to try making gem scones (which sound like a sweeter, slightly cakier popover) but apparantly these pans are totally unknown/don't exist other than Down Under.

Anyone ever come across one of these? I'd try for one on except that the shipping cost for cast iron from Australia to the eastern USA would be beyond horrendous.

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