These two beloved pastries are far from being the same. Biscuits and scones might look a lot alike — tall, flaky, golden brown. They're both made from a blend of flour, a leavening agent, fat, and a liquid.
And they're frequently eaten at the same time of day, as a breakfast or brunch treat best served with some arrangement of jam, butter, or cream. Now, don't get confused with the term "biscuits" if you're from overseas.
In the United States, biscuits are a fluffy, often round, pastry that's served as a breakfast staple or dinner side. The dough is gently kneaded very briefly then cut into circles or triangles and baked. I followed the same general recipe when developing these healthy scones in the EatingWell Test Kitchen, replacing some of the all-purpose flour with whole-wheat and using just enough butter to give them great flavor.
Then I mixed in sweet or savory ingredients to make each variation special. The result? The easiest, healthiest and most delicious scones you've ever had. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients.
Whisk milk or buttermilk and egg in a medium bowl; stir into the dry ingredients until just combined. Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle with the remaining 1 tablespoon flour. An American biscuit is way closer to what Brits call a scone, but not an American scone because that is something different. Confusing, right? They're to die for. All the while, a cookie is just as complicated a concept if you take into account American English and British English.
In the UK, a cookie is a soft, squishy, and moist biscuit. But in America, a cookie covers both what Brits call a biscuit and what they call a cookie. The origin of the word is from the Dutch word "koekje", which means "little cake".
If I were to summarize, then a British biscuit is an American cookie, an American cookie is a British cookie, and an American biscuit is a British scone. But the American scone is something pretty different. Let's talk about scones another day. An American cookie is basically what British people call a biscuit. Confused yet?
The texture of cookies is heavy, rough and crispy, loaded with things such as nuts , raisins, chocolate chips, and oats. Biscuits are softer but crispy and thick. They're loaded with sugar and butter. So today, I whipped up a spreadsheet to compare the two recipes. I converted the volume measurements cups, teaspoons that American cooks like to use to weights, and rescaled the scone recipe so that the total weight of all the ingredients was the same. Here are the summary results, in ounces for a 3-pound recipe : Compositions in ounces of oatmeal-raisin cookies and scones Cookies Scones Fat 8.
The amount of eggs, raisins, and salt were basically identical. There's a bit more fat in the scones! I imagine you could trade off the flour and oats in the cookie recipe to get breadier cookies, but replacing the flour in the scones with more oats might cause them not to stick together as well. And then there are the big differences. Cookies have three times as much sugar as the scones.
Scones have milk in them; the only real liquid aside from that in the eggs and butter in the cookies is a bit of vanilla.
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