I’ve never been a big fan of convection baking. I’ve had three ovens (including a Viking) that claimed to be convection but they weren’t “true” convection. They just had a fan in the back of the oven. I found that I had to play around with the temperature and time and it was usually a hit and miss. Not worth the effort. My new oven is also convection but it has the third element.

Saturday evening we were sitting out on the front porch having a glass of wine with Clif and Barb and I made the offer of baking either scones or biscuits Sunday morning. The response was they wanted “Both”. So I decided to test the convection option and try baking a sheet of scones and one of cheddar and chive biscuits at the same time.

There are seven preset options for convection baking. The temperature for “Baking” was 350°F. This kind of worried me a little bit because I normally bake the scones at 425°F and the biscuits at 450°F. But what the heck, I put both sheets in the oven at the same time and hoped for the best.

Thankfully they both baked evenly and were done at the same time.