Lesson 4: Biscuits and Scones

What is the difference between biscuits and scones? They use basically the same procedure to arrive at two different kinds of baked goods. In this lesson, we will learn about the difference, as well as how to use self-rising flour, a staple in Southern kitchens.

Quickly Intimidating

Of all the quick breads, I think the two most intimidating are the cousins known as biscuits and scones. When you think about these breads, you probably think about a Southern (or Midwestern or New England) grandma dumping ingredients together without measuring and mixing them together by hand or a fancy English-style tea. Definitely not eating in the real world. But these breads aren’t really that difficult, they just require a different technique. And perhaps getting a little dirty.

The main difference between biscuits and scones is that scones tend to have eggs and are sweeter and more elaborate, while biscuits don’t include eggs and have simpler, more savory ingredients. That doesn’t mean a biscuit has to be plain. It’s just that biscuits are more likely to have cheese or fresh or dried herbs in them rather than, say, currants or chocolate chips. Biscuits are also more likely to be served with a meal than as a dessert or tea item, which explains their savory nature.

The origin of these breads is also different, with biscuits being associated with America and different variations cropping up all over the country, and scones originating somewhere in the British Isles, with Wales, Ireland and Scotland all laying claim to the invention, according to “The Best Quick Breads.”

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