Scones and biscuits have a few things in common, so if you're guilty of confusing the two, you're not alone. They're both buttery, flaky pastries that taste even better when slathered with jam. They're golden and crispy with delicate layers that are perfect for mopping up butter or syrup. And perhaps most notably, they're often eaten at the same time of day, breakfast, alongside a steaming cup of coffee or tea.But there are some notable differences between the two pastries.
American biscuits are round, tall, and buttery. They're made from a blend of flour, fat, liquid (sometimes milk, sometimes buttermilk), and a leavening agent such as baking powder. Biscuits should be light with flaky, defined layers you can peel off one by one.
"American biscuits are often 'laminated,' which means after the cold butter is cut into the dry mix and the wet ingredients are added, the dough is rolled then folded alternately a few times to create the layers," says chef Danielle Sepsy, founder of baked goods and catering company The Hungry Gnome.
One ingredient that sets them apart from scones is the use of buttermilk—though it's not an essential item in every biscuit recipe. Biscuits are often enjoyed with butter and jam or alongside a plate of bacon, eggs, and sausage, or with sausage gravy for a hearty breakfast.
What Is a Scone?
British scones are often round but sometimes are formed into triangular wedges. They are crumbly rather than flaky, and they're made from a blend of flour, leavening agent, liquid (sometimes milk, sometimes cream), fat, and eggs. British scones have a more crumbly texture compared to the flakey texture of biscuits.
"They are usually plain, or may have raisins or currants added in, and are not that sweet or particularly buttery," says Kierin Baldwin, pastry and baking arts chef-instructor at the Institute of Culinary Education. British scones are often served with clotted cream and jam for afternoon tea.
American Scones
British scones and American scones are quite different. Over-the-pond scones are less rich and sweet. “American scones have much more sugar and fat, and they tend to have a lot of flavors added," says Baldwin. (That can be a very good thing as our Lemon Scones or Chocolate-Coconut Scones demonstrate.)
Scones vs. Biscuits: The Defining Difference
Our baking experts explain the three main differences that set scones and biscuits apart.
Proportion of Ingredients
"The ingredients for British scones and the American biscuit are very similar," says Holly Snyder, senior culinary product developer at Amazon Fresh. "The proportions of those ingredients are the key difference; scones usually have less butter and more liquid than American biscuits."
Baldwin agrees, adding that the seemingly minor differences in ingredients can result in major differences in the finished baked good. "The type of fat and the type of liquid used can vary for both," she says. "British scones sometimes incorporate some egg into the dough, but American biscuits rarely include egg."
Sweet or Savory
Baldwin notes that both scones and biscuits are commonly made with no added flavors, but if they do have a little something thrown in, scones tend towards sweet additions, like dried currants or raisins, while biscuits would more likely have a savory flavor added, such as cheese or chives.
Technique
Another point of difference is the method. "Scones are typically made using a quick bread method with a higher ratio of liquid to flour, and sometimes no butter at all," says Snyder. In contrast, biscuits have a high ratio of butter, and the lamination process needed to achieve flaky layers is a key differentiator to scones.
"The ingredients for British scones and the American biscuit are very similar," says Holly Snyder, senior culinary product developer at Amazon Fresh. "The proportions of those ingredients are the key difference; scones usually have less butter and more liquid than American biscuits."
If you're in the U.S., a biscuit is a round, flaky, buttery piece of leavened bread. In the U.K. a biscuit is a crisp cookie often enjoyed at tea time. A scone is a quick bread that is denser than a biscuit and can be either savory or sweet. Scones come in many shapes, like round or triangular.
Scones are more dense and rich compared to the light and flaky consistency of American biscuits. #5. Biscuits originate from the American South whereas scones originate from Scotland, gaining popularity in England during the 18th and 19th century.
Biscuits are often slightly healthier than scones because they use less butter and sugar than scones. Both biscuits and scones contain flour, fat, dairy, and baking powder. Both of these treats fit into a healthy diet in moderation.
British scones are more closely related to American biscuits. While a British "biscuit" is what we would call a crunchy cookie! Sometimes made with raisins or sultanas, British scones are on the plain side compared with American scones, which are typically heavily flavored and topped with a drizzle or glaze.
The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.
fattening. A Food Standards Agency (FSA) report has found that the average scone contains 408 calories, with the best – sorry, most fattening – clocking up a remarkable 756 calories and 39.2g of sugar. Add jam and cream to the largest scone tested, and you are talking more than 900 calories.
The closest British equivalent to those buttery miracles is a scone, which ain't too bad either. Both baked goodies use flour, fat, liquid and a leavening agent.
Biscuits and scones have the same British ancestor, but the early Southern colonists' version included butter, lard, buttermilk, and soft wheat, plentiful in the South. Over time, this fluffy and layered bread evolved into a regional commodity: the Southern biscuit.
Baldwin notes that both scones and biscuits are commonly made with no added flavors, but if they do have a little something thrown in, scones tend towards sweet additions, like dried currants or raisins, while biscuits would more likely have a savory flavor added, such as cheese or chives.
When comparing sugar per 100g, values were highest for fruit scones at 18g sugar/100g (range 10.6-26.6g sugar/100g), followed by luxury scones at 14.5g sugar/100g and plain at 11.7g sugar/100g (Figure 6b). (g) Scone type and sample no.
These healthy breakfast scones have a slightly bouncier texture than traditional ones, but make a lovely start to the day and provide folate, vitamin C and fibre.
“I say it like 'cone' personally but Her Majesty did always say 'scon'. “I think more people say 'scone' but the ones who say 'scon' swear they're the only ones that say it right. Posh people definitely say 'scon', but ultimately both are valid.”
Scones are traditionally Irish, Scottish, and English foods. However, nobody knows which of these countries invented the baked food. As far as history can trace back, Scones probably originate from Scotland. Yes, the first print reference dates back to 1513 and is from a Scottish poet.
Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.
M: Let's first start off by defining what an American biscuit is. It's a small bread with a firm crust and soft interior. Biscuits, along with cornbread and soda bread, are known as “quick bread,” because you use baking soda instead of yeast to make them. Biscuits in the UK are what we Americans call cookies.
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