silicone scone pan

I have been switching over to silicone pans for baking over the last year, and I have found that some are more successful than others. But I like the look of this pan. It’s sprinkled with color, like a funfetti cake, so it has a celebratory feel to it. There is a wire that goes around it, so the handles work well, and it feels sturdy enough that it doesn’t need another pan underneath it.

So I tried making a blueberry scone with a recipe I found on a site that sells popular flours. I maybe threw in some extra berries, because isn’t that the point of blueberry scones? And then I baked.

The scones took a couple extra minutes than the recipe stated, but that could just be my oven. The scones came out beautiful, and they came out of the pan very easily. Because I over-berried, there was a lot of blueberry residue on the pan, and I was a little concerned about that. Blueberries are notorious for leaving stains. But I put this in the sink and washed it by hand, just some of my favorite dish soap and a dishcloth, and everything that had been on the pan wiped off easily and cleanly. It looked like new.

Some of the silicone pans I’ve used have felt flimsy and I needed to put a sheet pan underneath, or I struggled to use the handles without feeling like I was going to lose all my batter on the floor. I have one that has taken on some color from my bakes. This one has been the kind of silicone pan I’ve been looking for—solid but flexible, easy to clean, and easy to store. I will be making more scones this year than I ever have.