In our kitchen, we don't fuss about and just plop the dough in heaping tablespoons onto a cookie sheet - the craggier the surface, the better! More surface area to get a nicely browned, slightly crunchy top, while still having tender, moist insides. It's especially great with coconut scones, when some of the coconut shreds get toasted this way. (Actually, like with muffins and baked donuts, we sprinkle some extra unsweetened coconut shreds on top and gently push them into the dough, so they won't fall off.)

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