Two technique problems:
1. Baking stone
2. Bottom of the oven (nearest the heat source).
You weren't baking crusty bread or pizza, yet you used techniques that promoted crust. And crust you got.
It's worth a second to understand the difference between a stone and a rack. The stone transferred heat to the sheet (and the sheet to the scone) through a physical process called "contact conduction." It's a very efficient way to move energy from one thing to another. On a rack however, most of the heat going to the pan is transferred by a process called "convection." Convection is not nearly as efficient. The difference between the two methods is the difference between putting your hand in a hot oven and touching something, and putting your hand in a hot oven. Big difference!
So, next time: No stone and middle rack.
BDL |