Scones or Biscuits: Which Flaky Treat Tastes Better?

Scones and biscuits share fascinating similarities despite their distinct cultural origins.

Delightful baked goods have sparked endless debates among pastry enthusiasts worldwide.

British afternoon tea wouldn't be complete without a properly made scone topped with clotted cream.

Meanwhile, American breakfast tables often feature flaky biscuits smothered in gravy or honey.

The ingredients for both treats seem quite similar at first glance, yet subtle differences in preparation create entirely different eating experiences.

Some bakers swear by cold butter for achieving perfect texture, while others focus on mixing techniques.

Families pass down cherished recipes through generations, each with secret tips for achieving the perfect rise and flavor.

Ready to uncover which of these beloved pastries might become your new baking obsession?

The Overview of Scones and Biscuits

Scones and biscuits are two familiar foods in Western countries, but have you known about their history and other quick facts? Read on!

What Are Scones?

Scones originated in Scotland in the early 1500s as simple, oat-based griddle cakes and have since become a beloved baked good with a rich history. Traditional British scones are light, mildly sweet or savory, and typically enjoyed with jam and cream during tea time.

When brought to America, scones evolved into denser, sweeter pastries often made with eggs, butter, or cream, and frequently include fruits, nuts, or chocolate. American scones are commonly eaten as a standalone snack or meal, offering a wide variety of sweet and savory options.

Although similar in texture to British scones, American biscuits are a distinct treat enjoyed mainly as a side dish or snack. Overall, scones are versatile and culturally significant treats that have adapted to different tastes and traditions across the world.

What Are Biscuits?

Biscuits in America are soft, flaky baked goods made from simple ingredients like flour, butter, salt, buttermilk, and leavening agents. Unlike British biscuits, which are equivalent to American cookies, American biscuits have a dry, firm exterior and a tender, crumbly interior.

They are a staple in Southern cuisine and commonly served as a side dish with meals or enjoyed as a snack topped with jam or cheese. Biscuits are known for their rich, buttery flavor and versatile use, often accompanying dishes like fried chicken, gravy, or breakfast plates.

While similar in texture to British scones, biscuits have their own unique place in American food culture and culinary traditions.

Scone or Biscuit: Check Out Their Delicious Differences

When you compare scones and biscuits side by side, their unique characteristics become more obvious. Many people confuse these two treats because they look somewhat alike, but once you taste them, their distinct flavors and textures stand out.

This table will give you a quick glance about their differences.

Ingredient, Texture, And Flavor

Scones and biscuits differ mainly in their ingredients and texture, with eggs being the key distinction. American scones typically include eggs and cream, making them dense and crumbly, while biscuits contain no eggs at all.

The higher sugar content in scones gives them a crunchy outside layer, compared to biscuits which have more butter and acidity from buttermilk. These differences lead to biscuits that are extra fluffy and flaky, not just dense like their scone counterparts.

When it comes to flavor, plain scones offer a creamy taste with a slight sweet tanginess, but biscuits deliver a more pronounced buttery flavor that many people enjoy. Such small changes in ingredients create two completely different but equally delicious baked treats.

How Scones And Biscuits Are Served

Scones and biscuits differ based on their basic makeup and how we enjoy them. Scones lean toward sweetness with dense texture, making them perfect as standalone treats during breakfast or coffee time.

Many people love scones both warm and cool, pairing sweet varieties with jams, honey, fruits or clotted cream, while savory types complement cheese and herbs beautifully. Their size tends to be larger than biscuits, usually formed in round shapes before being cut into wedges for baking.

Biscuits come in various shapes like squares, rectangles, triangles, or most commonly rounds. Traditional biscuit recipes focus on savory flavors with only occasional sugar added for balance.

Light and fluffy in texture, biscuits make excellent companions to any meal. Adding butter or using them to soak up sauces and broths enhances their appeal, and they taste wonderful served at room temperature.

What to Choose: Scones or Biscuits

When choosing between scones and biscuits, think about the vibe: scones are a bit denser and slightly sweet, ideal with jam or cream, while biscuits are flaky and cozy, great with butter, gravy, or savory toppings. Biscuits forgive a bit of tinkering; scones do best with gentle handling to hold their shape.

For tea time or something sweet, you can reach for a scone. For comfort food or a savory base, picking a biscuit is an ideal choice.

Match texture and flavor to the rest of your meal and you’ll be happy with either.

Making Homemade Scones and Biscuits

Fresh homemade scones and biscuits can win anyone's heart, especially when they're made just the way you like them. The good news is that whipping up these delicious treats doesn't require fancy ingredients - just basic items from your local grocery store.

Making American Scones

• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• 2/3 cup plus 1 tablespoon of heavy cream
• 1 large egg
• 1/4 cup of granulated sugar
• 1/2 teaspoon of kosher salt
• 2 teaspoons of vanilla extract
• 1 tablespoon of coarse sugar
• 1 frozen stick of butter

Instruction:

• Step 1: Line a baking sheet with parchment paper to fit perfectly.
• Step 2: Whisk flour, baking powder, sugar, and salt in a bowl. Mix heavy cream, egg, and vanilla separately.
• Step 3: Grate frozen butter, chop small, and toss with dry ingredients until coated.
• Step 4: Add wet ingredients and extra cream; mix gently until dough forms.
• Step 5: On floured surface, pat dough into an 8-inch circle, 1-inch thick, and cut into 8 wedges.Place wedges on the baking sheet with space between.
• Step 6: Preheat oven to 400°F, brush scones with cream, sprinkle sugar, and bake 18–22 minutes until browned.
• Step 7: Cool for 5 minutes, then serve with clotted cream or jam.

Making Southern Biscuits

• 2 cups flour
• 1 cup chilled buttermilk
• 4 tsp baking powder
• 2 tbsp cold butter
• ¼ tsp baking soda
• ¾ tsp salt
• 2 tbsp shortening

Instruction:

• Step 1: In a bowl, mix flour, salt, baking powder, and baking soda. Quickly cut in butter and shortening until crumbly. Make a well, add buttermilk, and stir into sticky dough.
• Step 2: On a floured surface, fold dough 5-6 times, pat into 1-inch thick round, and cut with a 2-inch cutter without twisting.
• Step 3: Preheat oven to 450°F. Line baking sheet with parchment, place biscuits, and bake 15-20 minutes until golden and risen. (Chill biscuits while oven preheats if needed.)
• Step 4: Cool biscuits before serving. Explore other recipes with variations like no milk or butter.

Baking Tips to Know

• Use Cold Butter: Keep butter cold and grate or cube it to create flaky layers and light texture.
• Don’t Overmix: Mix ingredients just until combined to avoid tough, dense results.
• Measure Flour by Weight: Use a kitchen scale for accuracy; too much flour makes baked goods dry.
• Work Quickly: Prepare dough fast to prevent butter from melting and losing flakiness.
• Proper Shaping: Pat dough gently without overworking; cut straight down without twisting to keep edges tender.
• Preheat Oven: Always bake in a fully preheated oven for even rising and golden color.
• Use Parchment Paper: Prevent sticking and ease cleanup by lining baking sheets.
• Cool Briefly Before Serving: Let scones and biscuits rest for a few minutes to set their structure and enhance flavor.

Storing Guide for Scones and Biscuits

• Short-term (room temp): Keep cooled scones or biscuits in an airtight container or wrapped in a clean tea towel for up to a day - any longer and they start to dry out.
• Freezing for later: Cool completely, freeze individually on a tray, then move to a sealed freezer bag. They keep well for 2–3 months.
• Reheating: Thaw or heat straight from frozen in a low oven or toaster oven to crisp the outside and soften the inside. Avoid microwaving unless you’ll eat it immediately, because that makes them gummy as they cool.
• Glazes/toppings: Store any glazes, jams, or toppings separately and apply after reheating to keep shine and texture fresh.

Got Questions? We’ve Got Solutions

1. Can I use the same dough for scones and biscuits?

No, while similar, scone dough typically contains eggs and more sugar, giving it a richer, sweeter taste than biscuit dough.

2. Why are my scones denser than biscuits?

Scones are naturally denser because they contain less fat and are handled more during mixing, while biscuits are lighter due to minimal handling and higher fat content.

3. Do I need special equipment to make either one?

No special equipment needed! Both require basic kitchen tools: a mixing bowl, pastry cutter (or two forks), baking sheet, and an oven.

4. Can I freeze unbaked scones or biscuits?

Yes! Both freeze wonderfully unbaked. Place them on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes.