What’s the Difference Between a Scone and a Biscuit?
The difference between a scone and a biscuit boils down to subtle but significant differences in ingredients and technique. While both are quick breads, scones tend to be slightly sweeter and richer due to the inclusion of eggs and potentially more butter or cream, resulting in a denser, more crumbly texture compared to the flakier, lighter biscuit.
A Tale of Two Quick Breads
Scones and biscuits, cousins in the quick bread family, are often mistaken for one another. They share a similar base – flour, fat, leavening, and liquid – yet the subtle variations in their preparation result in distinct final products. Understanding these differences is key to appreciating the unique qualities of each. One might argue the difference is a matter of perception, particularly across the Atlantic, but the objective variances are real and replicable.
The Ingredient Rundown
The core ingredients are deceptively similar, but the proportions and specific choices make all the difference.
- Flour: Both typically use all-purpose flour, though some biscuit recipes lean towards lower protein flours for a more tender crumb. Scone recipes often benefit from all-purpose or pastry flour, balancing structure with tenderness.
- Fat: This is a crucial differentiator. Biscuits almost universally rely on cold butter or shortening, often cut into the flour in small pieces to create layers of fat that melt during baking, leading to flakiness. Scones might use butter, cream, or a combination.
- Leavening: Baking powder is the standard in both, providing the rise.
- Liquid: Milk or buttermilk are common in both, but scones frequently incorporate eggs or cream for added richness and flavor.
- Sweetener: Biscuits typically contain little to no sugar, whereas scones often include a noticeable amount of sugar for sweetness and enhanced browning.
The Technique: Cut-In vs. Creaming
The method of incorporating fat into the flour is where the divergence truly blossoms.
- Biscuits: The cold fat is cut into the flour using a pastry blender, fork, or even your fingers. The goal is to leave small, distinct pieces of fat. These pieces melt in the oven, creating steam that separates the layers of dough, resulting in a flaky texture. Overmixing is the enemy here; developing the gluten too much results in a tough biscuit.
- Scones: Two methods are common. The cut-in method can be used as in biscuits. Alternatively, the fat (particularly if using softened butter or cream) can be creamed with the sugar and then incorporated with the flour and wet ingredients. This can lead to a denser, more uniform crumb.
Texture and Taste: A Sensory Experience
Ultimately, the goal is the texture and flavor.
- Biscuits: Should be light, flaky, and tender, with distinct layers. The taste is generally savory, often paired with butter, jam, or gravy.
- Scones: Are denser, more crumbly, and richer. They can range from subtly sweet to quite sweet, and often include additions like dried fruit, chocolate chips, or nuts. They are typically served with clotted cream and jam.
Regional Variations & Cultural Context
The lines can blur. What Americans call biscuits, Brits might consider a savoury scone.
| Feature | Biscuit | Scone |
|---|---|---|
| Texture | Flaky, layered | Crumbly, denser |
| Sweetness | Generally unsweetened | Often sweetened |
| Fat | Cold butter or shortening cut in | Cold butter, cream, or softened butter |
| Liquid | Milk, buttermilk | Milk, cream, eggs |
| Additions | Rarely, except for savory herbs | Dried fruit, chocolate, nuts, etc. |
| Typical Use | Savory applications, with gravy, fillings | Sweet applications, with jam and cream |
Common Mistakes to Avoid
- Overmixing: Overworking the dough, especially in biscuit making, leads to tough, dense results.
- Warm Fat: Using warm butter in biscuits will prevent the desired flakiness. Keep the butter ice cold.
- Incorrect Baking Temperature: Too low and the biscuits or scones won’t rise properly. Too high and they will burn on the outside before cooking through.
- Ignoring Regional Differences: Understanding what is meant by “biscuit” or “scone” in different regions is crucial.
Frequently Asked Questions
Are scones always sweet?
No, scones are not always sweet. While many scone recipes include sugar and sweet additions like dried fruit or chocolate, savory scones are also popular. These savory scones can incorporate herbs, cheese, or vegetables. Think of them as a blank canvas, adaptable to both sweet and savory preferences.
Can I use self-rising flour for biscuits or scones?
Yes, you can use self-rising flour, but you will need to adjust the recipe. If using self-rising flour, omit the baking powder from the recipe to avoid excessive rising and a potentially bitter taste. It’s essential to remember that self-rising flour also contains salt, so you might want to reduce or eliminate the added salt in the recipe as well.
What’s the secret to getting flaky biscuits?
The key to flaky biscuits lies in keeping the fat cold and not overmixing the dough. Cold butter or shortening creates layers of fat within the dough, which melt during baking, producing steam and separating those layers. Handle the dough gently, and stop mixing as soon as the ingredients are combined.
Why are my scones dry?
Dry scones are often a result of overbaking or using too much flour. Ensure you measure your flour accurately (weighing is best). Reduce the baking time slightly and brush the tops with milk or melted butter before baking to retain moisture.
Can I freeze biscuit or scone dough?
Yes, both biscuit and scone dough can be frozen before baking. Shape the dough into desired forms and freeze them individually on a baking sheet until solid, then transfer them to a freezer bag or container. You can bake them directly from frozen, adding a few minutes to the baking time.
What’s the best fat to use for biscuits?
The best fat for biscuits depends on your preference. Butter provides a richer flavor and slightly more lift, while shortening yields a more tender and flaky biscuit. Some bakers even use a combination of both for the best of both worlds.
How do I prevent biscuits from spreading out during baking?
To prevent spreading, ensure your butter is very cold, and don’t overmix the dough. Also, use a sharp biscuit cutter to cut straight down without twisting, as twisting can seal the edges and prevent rising. Chilling the cut biscuits in the freezer for 10-15 minutes before baking can also help.
What’s the best way to serve scones?
Scones are traditionally served with clotted cream and jam. However, you can also enjoy them with butter, lemon curd, or other spreads. Warm scones are generally preferred.
Why are my scones hard?
Hard scones often result from overmixing the dough, adding too much flour, or overbaking. Handle the dough gently, measure your ingredients accurately, and don’t bake them for too long.
Can I make biscuits or scones without buttermilk?
Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes to curdle slightly. This creates a reasonable substitute for buttermilk in both biscuit and scone recipes.
Are biscuits and scones healthier than other baked goods?
Biscuits and scones can be relatively high in fat and carbohydrates, but they can be made healthier by using whole wheat flour, reducing the amount of butter, or incorporating healthier additions like nuts, seeds, or dried fruit. Like all baked goods, moderation is key.
What are some interesting variations on traditional biscuits and scones?
The possibilities are endless! For biscuits, try adding cheddar cheese, herbs, or jalapenos. For scones, experiment with different types of fruit, spices, or chocolate. You could even try savory scones with roasted vegetables or crumbled bacon.