Is it a Scone or a Scone?
And what’s the Difference Between Scones and American Biscuits?
The humble scone has been at the centre of an age-old debate: Is it pronounced "scone" (rhyming with gone) or "scone" (rhyming with stone)? For many, this seemingly minor question can spark heated discussions. But while we’re busy debating pronunciation, there’s another question worth asking: What separates a scone from an American biscuit?
The Pronunciation Debate: Scone vs. Scone
In the UK, the way you pronounce “scone” often depends on regional accents. Generally:
“Scone” rhymes with “gone” in most of northern England, Scotland, and Ireland.
“Scone” rhymes with “stone” in southern England and among some posh circles.
Interestingly, a 2016 YouGov survey revealed that about 51% of Brits pronounce it to rhyme with gone, while 41% prefer the rhyme with stone. Despite the preference, both pronunciations are widely accepted; maybe a question for another day is whether you put the jam on before or after the cream!
What Exactly Is a Scone?
Scones are a traditional British baked good, often served with clotted cream and jam as part of afternoon tea. They’re slightly sweet, flaky, and crumbly, with a texture that’s more like a soft cake than bread. They’re typically leavened with baking powder and include ingredients like flour, butter, sugar, milk, and sometimes eggs.
British scones are rarely overly sweet and can also come in savoury varieties with cheese, herbs, or spices.
Enter the American Biscuit
To the untrained eye, a scone and an American biscuit might look quite similar. Both are round, golden, and flaky—but they’re fundamentally different in texture, taste, and use.
Texture: American biscuits are soft, tender, and layered, thanks to the heavy use of butter or shortening, and they’re often flakier than British scones. In contrast, scones have a denser, crumbly texture.
Flavour: Biscuits are savoury by default, meant to pair with gravies, fried chicken, or butter. Scones lean sweet, though savoury versions exist too.
Purpose: Scones are more likely to be served as part of a sweet snack or breakfast, while biscuits often accompany hearty meals like Southern fried chicken or sausage gravy.
The Key Difference:
Technique and Ingredients
The biggest distinction lies in how the dough is handled.
American Biscuits: The dough is folded and layered, creating a flaky texture reminiscent of puff pastry. Cold butter is key to creating those signature layers.
British Scones: Scone dough is worked less, resulting in a more crumbly and tender texture. They’re typically rolled out once and cut into rounds or wedges.
Additionally, scones often include an egg in the recipe, while biscuits do not.
Interestingly, what Americans call “biscuits,” Brits might associate with “savoury scones.” And what Brits call “biscuits” (like digestives), Americans would label as “cookies.” Confused yet?
Can You Use Them Interchangeably?
In recipes, scones and biscuits are not interchangeable due to their textural differences. However, they can serve similar purposes in a pinch. Want a flaky, buttery base for jam? A biscuit might do. Need slightly sweet bread for tea time? A scone can work.
The Bottom Line
Whether you say “scone” or “scone,” and whether you prefer it sweet, savoury, or layered with butter and jam, one thing’s for certain: Both scones and biscuits are universally comforting, with rich histories tied to their respective cultures. So, next time you enjoy one, savour it for what it is—no matter what you call it.
Classic British Scone Recipe
Ingredients
400g Nelstrop Plain Flour
20g baking powder
80g granulated sugar
50g cold unsalted butter, cubed
175ml whole milk
1 egg. Plus some extra for brushing (optional).
Pinch of salt
Method
1. Preheat and Prepare
Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan ovens. Line a baking tray with baking paper or lightly grease it.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
3. Rub in the Butter
Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs.
4. Add the Milk
Make a well in the centre of the mixture. Pour in the milk and beaten egg, gradually stirring with a spatula to form a soft dough. Be careful not to overmix; the dough should come together but still feel slightly sticky.
5. Add Optional Ingredients
If using dried fruit, chocolate or additions gently fold them into the dough.
6. Shape the Dough
Lightly flour a clean surface and turn the dough out. Gently pat it down to about 2.5cm (1 inch) thick—avoid using a rolling pin, as this can compress the dough.
7. Cut the Scones
Use a floured round cutter (about 5cm/2 inches wide) to cut out scones. Press straight down without twisting the cutter to ensure they rise evenly. Gather any leftover dough and repeat until all the dough is used.
8. Prepare for Baking
Place the scones on the prepared baking sheet, leaving a little space between them. Brush the tops with egg for a golden finish (optional).
9. Bake
Bake in a preheated oven for 12–15 minutes, the scones should have risen and be golden on top.
10. Cool and Serve
Transfer the scones to a wire rack and let them cool slightly. Serve warm with clotted cream and your favourite jam, or simply with butter.
Classic American Biscuit Recipe
Flaky, buttery, and tender, American biscuits are a staple of Southern cuisine. They’re perfect alongside fried chicken, slathered in gravy, or simply served with butter and honey.
Ingredients
300g (2 ½ cups) Nelstrop Plain flour
1 tbsp. baking powder
½ tsp baking soda
1 tsp salt
1 tbsp. granulated sugar (optional)
115g (½ cup) unsalted butter, very cold and cubed
170ml (¾ cup) buttermilk, very cold (or substitute with milk + 1 tsp vinegar or lemon juice)
Method
1. Preheat and Prepare
Preheat your oven to 220°C (425°F). Line a baking tray with baking paper or lightly grease it.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
3. Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use your fingertips to roughly rub the butter into the flour mixture until it resembles coarse crumbs. The butter pieces should be pea-sized, as this creates the flaky texture.
4. Add the Buttermilk
Make a well in the centre of the mixture. Pour in the cold buttermilk and gently stir with a spatula until the dough just comes together. Be careful not to overmix; the dough should be slightly shaggy.
5. Shape the Dough
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 2.5cm (1 inch) thick. Fold the dough in half and pat it out again. Repeat this process 2–3 times to create layers, which will help the biscuits rise and become flaky.
6. Cut the Biscuits
Using a floured round cutter (about 5cm/2 inches wide), cut out biscuits by pressing straight down without twisting. This ensures an even rise. Gather the scraps, gently reshape, and cut more biscuits.
7. Prepare for Baking
Place the biscuits close together on the prepared baking tray (touching slightly if you prefer softer sides). Brush the tops with a little buttermilk or melted butter for a golden finish (optional).
8. Bake
Bake in a preheated oven for 12–15 minutes, the biscuits should have risen and be golden on top.
9. Cool and Serve
Let the biscuits cool for a few minutes before serving. Enjoy them warm with butter, jam, honey, or as a side to your favourite meal.
