To bake without a scone pan: Line an 8” round cake pan with plastic wrap. Put half the scone dough into the pan and spread it evenly with a small spatula. Spread the filling over the dough.
On a floured piece of parchment, roll the remaining dough into an 8” circle. Use the parchment to settle the dough over the filling in the pan, patting it down gently. Place the unbaked scones in the freezer for 30 minutes while you preheat the oven to 375°F.
When you’re ready to bake, place a piece of parchment over the scones in the pan, then a baking sheet atop the parchment. Flip everything over, remove the cake pan, and peel off the plastic. Using a sharp knife or bench knife, divide the dough into eight equal wedges. Pull each wedge back from the center 1/2" to give the individual scones some breathing room. Bake for 30 to 33 minutes, until the scones are golden brown. Remove the scones from the oven, transfer them to a rack, let them cool for 10 minutes, then glaze as directed above.