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 
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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!
Smiles, Kate
Love it Kate – thanks. It’s always a shame to lose half the baked goods to crumbles and pan.
Nice job, Kate, dahling! You are a gee-nee-us.
Brill.
You had already given me your tip for non stick cooking , so I did that . But being rather lazy, I was in the Lakeland Kitchen store one day and spotted some burger-press wax discs. and thought I would give them a try. Success, they worked a treat they are9cm(31/2”)round and come in packs of 500. I cannot remember the price but they were not expensive and being wax coated work perfectly ,can be re-used and coming in packs of 500 ,last ages..
I expect you will be able to get them in an American kitchen ware store .
If you can , try them . Well worth the small cost..
AWESOME! I have not seen them here before but will ask the next time I’m in Bed Bath and Beyond. Maybe you could bring some over in June?
Thanks for the suggestion.