A scone is a sweet and dense standalone quick bread that is perfect for a coffee break or small breakfast that will hold you over until a proper lunch. It can be eaten at room temperature on the go or warmed up with a little extra fruity jam if you have the time and space. You can even make savory scones with herbs and cheese, but even these will have a slight sweetness to them.
A biscuit is a light and airy, buttery, and flaky side dish that works well at any meal. You can butter it up or soak it in gravy and sauces. You can eat it with eggs, or as a sandwich for dinner. Scones are more popular in northern America, whereas biscuits are a southern specialty.
Wherever you are, there is a quickbread waiting for you. However, there are worse things you could eat. Most biscuits, and scones for that matter, are made from refined wheat flour, which is well-known to be part of the cause for a range of health concerns in the long-term.
White sugar and other sweeteners are also cause for caution. Fluffy biscuits require a combination of two factors: cold butter or other fat and a hot oven. You should be creating little pea-sized crumbles before mixing in your small amount of liquid.
You want the butter to still be somewhat solid when it gets into your pre-heated oven. If it melts before it gets into the oven, it will prevent proper rising and result in dense, flat biscuits.
There may be a few reasons your scones are hard, but the most likely culprits are one of the following:. Scones are a triangular sweet bread, whereas muffins are more similar to dense miniature cakes. Scones are made from dough, almost exclusively a white flour dough.
Muffins are made from batter and can have a wide variety of ingredients. Both have varying levels of sweetness and fruitiness depending on the recipe. To make sure your scones are moist and light, start with the right ingredients. Cold butter helps scones rise, giving more space for light, airy moistness. Too much of anything is not good for scones, really.
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Save my name, email, and website in this browser for the next time I comment. Foodsguy This vs That. Please see my disclosure to learn more. Over time, this fluffy and layered bread evolved into a regional commodity: the Southern biscuit.
However, elsewhere in the country particularly in New England , certain communities made "biscuits" in a fashion similar to the English ancestor. More dense than its Southern cousin, these "biscuits" typically use eggs or cream as the liquid component. This creates a tighter texture and creamier flavor than the buttery Southern buttermilk biscuits.
Over time, these dense pastries took on the name "scone," and they are now made with more sugar than the scones of old. The white sugar in the dough gives the tender interior a crisp and crusty outside, creating a contrast of textures that goes perfectly with a cup of coffee. Just as there are a million biscuit recipes across the South, so too there is no shortage of scone recipes being used by cafes and bakeries around the country.
Scones are made with less, and sometimes even no butter. Though to my mind that starts to cross over into quick bread or soda bread territory. The dairy component could be buttermilk, but will often be as rich as heavy cream. You might even see an egg or sour cream mingle in the mix for added heft, and an egg wash to add a little outer texture. The result of all of this richness is a certain comforting sturdiness; the kind that begs for a piece to be broken off and smeared with some clotted cream.
Since either biscuits or scones are apt to play nicely with others, here are a few other recipes for baking inspiration to show the versatile side of both! Mashed sweet potato joins milk as the liquid agent in the dough, offering vibrant color and a little earthiness, but still maintaining that fluffy, buttery, biscuit-ness. Get our Sweet Potato Biscuits recipe. An easy way to alter the character of biscuits without needing to adjust the bedrock formula is with components such as chive and lemon zest that pack enormous flavor with very little volume.
Bright and zingy biscuits with just the teensiest extra effort. Get our Lemon-Chive Biscuits recipe. Perfect for breakfast, tea , or even dessert, the simplest, most effective way to dress up a scone is with a bright berry. Get our Raspberry Scones recipe.
When scones go savory they are equally at ease at a high tea service or even a hardcore charcuterie platter.
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