I apologize now if I’m teaching Granny to suck eggs!
Through trial and error and many frustrating baking sessions I figured out a very easy and quick solution.
Tear off a long strip of parchment paper and fold in half and keep folding in half until your square is about the size in the picture or that will fit your pan/tin bases. Cut all the way around the outside to create a circle. Make sure you cut all the way inside the square so you can cut through the paper folds. When you leave go you should be rewarded with a cascade of springy parchment circles.
I still grease my pans/tins so the edges are covered and this also helps the parchment paper stay in place while adding your mixture.
Just add your mixture as normal and bake. The best part… they come out of the tins/pans with ease. Just ease any stuck areas from the edges with a spoon or knife. Even better, use a utensil that won’t scratch the non-stick surface off your tins
You can even reuse them if you have more than one batch to go in the oven. My scone mixture yielded 24 scones today and I only used one set of papers. Of course then I trashed them but I have made more to be used next time.
Hope this tip proves useful to you too!