When I was sent a toaster oven to test a couple of months ago the first thing that I did was set out to hunt up some toaster oven sized bakeware. Twenty years or so ago I had found appropriately sized baking pans at my local big box store, but they don't seem to carry those anymore. Luckily, Amazon does. One of the things that I really like about a toaster oven, particularly since I now live alone and cook mostly for just one or two, is the ability to make just four biscuits or a half dozen cookies, for which you need a Cookie sheet.
My toaster oven did come with an "all-purpose" pan, but it has a raised center that makes it useless for baking cakes or cookies, so this Wilton 2105-1366 Oven Right Toaster Oven Slider Cookie Sheet Pan
was the first item I purchased. At 8 x 10 inches it will fit most modern toaster ovens and the raised edge makes it easy to get in and out of the oven. You can easily fit a half dozen cookies, a full batch (2 cups flour) of biscuits or a round of scones on the baking sheet.
▶︎ Non-stick finish
▶︎ Hand wash! (Non-stick bakeware is easily scratched by many dishwasher detergents.)
TEST RECIPE - HARVEST PUMPKIN SCONES
King Arthur sent me their version of this recipe in a newsletter a few weeks back. I happen to like more spice & less sugar than the original called for. This is my adaptation -
2 3/4 cups flour
1/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup (4 ounces) cold butter
2/3 cup canned pumpkin
2 large eggs
2 tablespoons milk
OPTIONAL - 1-2 cups finely minced crystallized ginger or cinnamon chips or chocolate chips, coarse white sugar for sprinkling the tops
Stir all of the dry ingredients together. Cut the butter into small bits, and then rub into the dry ingredients until the mixture resembles crumbs. (Some larger chunks of butter are fine. Work fast so the butter does not soften.)
Add in the optional ingredients if you are using them and stir to distribute them. (Hint - I used cinnamon chips and they were lovely but VERY sweet. A half-bag is more than plenty.)
Stir together the pumpkin, egg and milk. Add to the dry ingredients and stir just to combine. Turn out onto a floured surface and knead just 5 or 6 times to bring the dough together. (Less is ALWAYS more when you are making biscuits and scones!) Divide the dough in half, then on a separate sheet of parchment paper cut to fit the baking sheet shape each half into a circle that is about 3/4 inch thick and 5-6 inches across. Use your bench scraper or a large knife to divide the circle into 6-8 wedges. Place one circle on your baking sheet. (If you would like to you can pull the wedges apart but you needn't bother.)
Fold the edges of the parchment up over the top of the second round of scones. Cover the top with either more parchment or a square of waxed paper. Place the scones into a 1 gallon ziplock bag and freeze for up to a month. To bake, take the paper off the top, place on your baking sheet (still frozen - no need to thaw) and bake as usual, adding a few minutes to the baking time.
IF YOU ARE USING WHITE SUGAR CRYSTALS ON TOP - Brush the top of the scones with a bit of milk, then sprinkle generously with sparkly sugar. Bake at 425F for about 20 minutes until they are just golden and a toothpick inserted in the center of a scone comes out clean.
IF YOU PREFER A GLAZE - I really enjoyed these one afternoon with a Maple Glaze drizzled over the top. Stir pure maple syrup into a cup or so of confectioner's sugar a few drops at a time until the glaze will dribble off the end of a spoon. Scatter over the top of your scones after they are baked (let them sit about 5 minutes after they come out of the oven so the glaze doesn't simply melt) then sprinkle with seasonal decors or colored sugar if you like.
Grandma's $0.02 - With it's non-stick finish and generous size, this is a fantastic little cookie sheet, perfect for most toaster ovens. Highly Recommended