American Biscuits vs Scone

Ah the all too famous debate. The big question everyone wants the answer to. What is the difference between an American biscuit and a scone? After spending sometime in the deep south last year I was able to try the biscuit. I then decided to make it at home to see for myself what the difference was. I am going to list below the ingredients for a scone recipe and for a biscuit. Both have roughly the same yield. I have tried to convert all measurements into metric from cups – do not take these as accurate!

Possibly the biggest difference between the scone and the biscuit is the butter content. Biscuits have almost twice the amount. This is what provides the flaky texture and the formations of layers. This is seen in pastries that have a high butter content such as croissants. However, biscuits are much different to croissants because of a process called lamination. Lamination is when a sheet of butter is folded into a dough many times to create layers. Biscuits are not made this way – the butter is rubbed into the flour. This avoids the gluten forming in the flour because the sub proteins and starch are being coated with butter. This provides the short texture found in biscuits.

Another big difference between these two recipes is the sugar content. Sugar is not essential for scones as they can be made savoury but biscuits are savoury. Often served with gravy or used as a breakfast food with sausage and bacon. This leads me onto another difference – scones have a finer crumb which allows for the addition of other ingredients such as cheese, herbs, berries or even chocolate. My personal is a raspberry and white chocolate scone…yum! Scones are a lot drier than biscuits and are not flaky – this means that ingredients can be added in. Biscuits are plain their structure doesn’t allow anything to be added to the dough because it will affect the texture.

I think I have answered the question. Yes scones and biscuits are made up of all the same ingredients but the biggest difference between them is the butter content because this provides biscuits with their iconic flaky texture. Also for all you Americans out there...why are they called biscuits? It just confuses the rest of us who consider biscuits to be something you have with a cup of tea.

Here is the method to making biscuits:

1. Sift the flour, salt and baking powder. Rub in the butter until it produces fine breadcrumbs.

2. Stir in enough milk to bring all the ingredients together.

3. Knead briefly to bring everything together and then roll out the dough to about 2.5cm thickness.

4. Use a cutter and place biscuits onto tray. Brush some melted butter or milk on the top.

5. Bake in a 200 c oven for about 12 -15 mins.