Of Scones and Biscuits
Sometimes I have difficulty deciding between scones and biscuits. When I make biscuits I am taken back to a time growing up outside Atlanta. Having been a transplant from north of the Mason Dixon line, the biscuit was a far cry from the bagel existence I had been living. There wasn’t even a bagel shop in the suburb of Atlanta we called home. As I think back, it is unlikely there was one in all of the state of Georgia. This was the 80’s. The mass exodus by the people from the north to the south was on, but the comforts of the northern life were slower to catch up, so no bagels. The biscuits, though, were easy to befriend. Light, flaky and tender with the always unforgettable kiss of butter and salt – layers of deliciousness and each a WOW moment. If done right, the heights of fluffy are reached and, when topped with spicy breakfast sausage or sausage gravy, one can put behind any connection to the bagel that you might have thought would never fade. So delicious! Is there really any competition between gravy and cream cheese anyway?
During my days in London I was introduced to the English cousin of the biscuit – the scone. They look like biscuits and their foundations – butter cut into flour and baking powder leavening- are the same, but given the added fat and sugar they are less flaky and even more tender inside. Of course, a scone in Britain is not a scone without being adorned with raisins or currants. Scones are an edible joy and when I come across the real British scone, dolloped with clotted cream, strawberry jam or lemon curd, I must stop and partake. It should be said that the American scone is different – even more fat – and still delicious, but the British scone stands out to me. They always make me think about biscuits. It is a virtuous cycle that continues to make my mouth water. I am in two places at once – even if it has been awhile I think about the scones and biscuits I have enjoyed and realise I am still enjoying them. I then run to the kitchen and start baking – but which? Scones or Biscuits.
Of Flour, Fat and Eggs
Here is how I do my scones and biscuits. In general, the instructions for each are the same with minor tweaks. It is the fat and eggs that differentiate the scones and biscuits. The fat and eggs take butter cut into flour to very different but tasty places.
- 2 Cups of all purpose Flour
- 1 TBSP Baking Powder
- 1 tsp salt
- 1 tsp sugar (optional)
- 8 TBSP Butter – Cold
- ¾ cup milk
- Preheat the oven to 400 F.
- In a large bowl mix the flour, sugar, salt and baking powder.
- In the bowl or on a clean work surface cut the flour into the butter until the mixture looks sandy and the butter is fully incorporated.
- Make a well in the flour. Pour the milk into the well slowly mixing with a fork to form a loose dough.
- Pour the loose mixture onto a work surface.
- Gently work the dough until it just comes together kneading and folding it just a few times. Don’t over work it.
- Pat the dough into a round about ½ inch thick and cut the dough with a biscuit cutter to the desired size.
- Place the cut biscuits on to a sheet pan sprayed with baking spray. Biscuits can touch. (A further optional step is to top the biscuits with butter).
- Bake 10 to 15 minutes until golden.
- 2 Cups of all purpose Flour
- 1 TBSP Baking Powder
- 1 tsp salt
- 1/4 cup of sugar
- 8 TBSP Butter – Cold
- 1 egg
- ¾ cup milk
- ¼ cup dried or fresh fruit or chocolate chips
- Preheat the oven to 400 F.
- In a large bowl mix the flour, sugar, salt and baking powder.
- In the bowl or on a clean work surface cut the flour into the butter until the mixture looks sandy and the butter is fully incorporated.
- Make a well in the flour. Whisk the eggs into the milk and pour the liquid into the well slowly mixing with a fork to form a loose dough.
- Gently mix in the fruit and pour the loose mixture onto a floured work surface.
- Gently work the dough until it just comes together kneading and folding it just a few times. Don’t over work it.
- Pat the dough into a round about ½ inch thick and cut the dough with a biscuit cutter to the desired size.
- Place the cut scones on a sheet pan sprayed with baking spray. British Scones can touch. (A further optional step is to top the scones with egg wash (1 egg plus 2 tbsp water) before baking.
- Bake 10 to 15 minutes until golden.
- 2 Cups of all purpose Flour
- 1 TBSP Baking Powder
- 1 tsp salt
- 1/3 cup of sugar
- 8 TBSP Butter – Cold
- 1 egg
- ¾ cup cream
- ¼ cup dried or fresh fruit or chocolate chips
- Preheat the oven to 400 F.
- In a large bowl mix the flour, sugar, salt and baking powder.
- In the bowl or on a clean work surface cut the flour into the butter until the mixture looks sandy and the butter is fully incorporated.
- Make a well in the flour. Whisk the eggs into the milk and pour the liquid into the well slowly mixing with a fork to form a loose dough.
- Gently mix in the fruit and pour the loose mixture onto a work surface.
- Gently work the dough until it just comes together kneading and folding it just a few times. Don’t over work it.
- Pat the dough into a round about ½ inch thick and cut the dough with a biscuit cutter to the desired size.
- Place the cut scones on a sheet pan sprayed with baking spray. Scones should not touch. (A further optional step is to top the scones with egg wash (1 egg plus 2 tbsp water) before baking. These scones can be egg washed and then sprinkled with sugar.)
- Bake 10 to 15 minutes until golden.
There is a lot you can do with scones and biscuits. With a little inspiration these baked goods could be taken to new heights, but sometimes I just like my virtuous cycle of scones and biscuits to roll on in a buttery, delicious fashion without being bothered. Maybe it should be hard to choose – Scones or Biscuits?
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What about crumpets? They have to be the ultimate butter loading device but are very finicky to make. I am currently trying to make a whole wheat version and will post when I am satisfied. Other then that, I prefer southern biscuits, the fluffier the better made with White Lily flour.
Hi Gord! Thanks for stopping by! Crumpets are a butter loading device but I think you load them after cooking. Since they start as a batter they are much different then biscuits. I think they are even different then the English Muffin which they are often confused with. Of course, thinking about them still makes me hungry. I need to make some! Best to you! Matthew