SCONES VS. BISCUITS…SOME FACTS

Biscuits and scones might look a lot alike — tall, flaky, golden brown. They’re both made from a blend of flour, a leavening agent, fat, and a liquid. And they’re frequently eaten at the same time of day, as a breakfast or brunch treat best served with some arrangement of jam, butter, or cream.

Now, don’t get confused with the term “biscuits” if you’re from overseas. In the United States, biscuits are a fluffy, often round, pastry that’s served as a breakfast staple or dinner side. British “biscuits,” on the other hand, are what we Yanks call cookies.

It’s easy to see how some people can confuse a biscuit with a scone and vice versa. Each made with leaveners like baking soda and baking powder, scones and biscuits are both considered “quick breads” because they require no rising before baking.

Biscuits and scones might look a lot alike — tall, flaky, golden brown. They’re both made from a blend of flour, a leavening agent, fat, and a liquid. And they’re frequently eaten at the same time of day, as a breakfast or brunch treat best served with some arrangement of jam, butter, or cream.

Now, don’t get confused with the term “biscuits” if you’re from overseas. In the United States, biscuits are a fluffy, often round, pastry that’s served as a breakfast staple or dinner side. British “biscuits,” on the other hand, are what we Yanks call cookies.

It’s easy to see how some people can confuse a biscuit with a scone and vice versa. Each made with leaveners like baking soda and baking powder, scones and biscuits are both considered “quick breads” because they require no rising before baking.