Dessert or Brunch Recipe? Both: Apricot Chocolate Chip Scones (2024)

FAQs

What's the difference between scones and southern biscuits? ›

"Scones are typically made using a quick bread method with a higher ratio of liquid to flour, and sometimes no butter at all," says Snyder. In contrast, biscuits have a high ratio of butter, and the lamination process needed to achieve flaky layers is a key differentiator to scones.

Basically in the UK scones are consumed as a cake, often as part of a 'cream tea'. OK they can be eaten at any time of the day, except breakfast, just Yuk. I am very partial to a cheese scone for elevenses.

Which is healthier: biscuit or scone? Biscuits are often slightly healthier than scones because they use less butter and sugar than scones.

British scones are more closely related to American biscuits. While a British "biscuit" is what we would call a crunchy cookie! Sometimes made with raisins or sultanas, British scones are on the plain side compared with American scones, which are typically heavily flavored and topped with a drizzle or glaze.

fattening. A Food Standards Agency (FSA) report has found that the average scone contains 408 calories, with the best – sorry, most fattening – clocking up a remarkable 756 calories and 39.2g of sugar. Add jam and cream to the largest scone tested, and you are talking more than 900 calories.

1. Flour. Know what flour you should use! We recommend using all-purpose flour.

Sweet scones and cheese scones have an egg added to enrich them. Both will rise but whatever scone you make its important that they are handled lightly and not rolled too thinly. If you haven't seen it, we show them being made in the cookery school.

According to him, there is a CORRECT way of scoffing your scones to ensure you have the ultimate eating experience. 'Firstly they should always be nice and toasty,' he said. 'To have your scones at their best, eat them while they are still warm. This ensures that they are still light and fluffy.

What makes Southern biscuits different? ›

So, while biscuits were certainly baked in Northern kitchens, they didn't replace bread as the carbohydrate of choice. In the South, by contrast, the available flour was milled from low-protein soft wheat, which lacks the protein content necessary to make great bread but is the ideal flour for biscuits.

A Biscuit (U.S.) Is a Scone (U.K.)

A British biscuit is not remotely similar to the fluffy and filling American biscuits made famous in Southern American cuisine. The closest British equivalent to those buttery miracles is a scone, which ain't too bad either.

You're not a real Southerner if you don't love biscuits, BUT I'll bet you probably are a real Southerner if you've had Cathead Biscuits.

The word is thought to have originated from the Dutch “schoonbrot,” meaning fine white bread; and the closely-related German “sconbrot,” which means fine or beautiful bread.