How to Make American-Style Biscuits vs. Scones

How to Make American-Style Biscuits vs. Scones

When it comes to baked goods, American-style biscuits and scones are often confused due to their similar appearance and texture. However, they differ in ingredients, preparation, and the type of experience they offer. Understanding these differences can help you master both recipes and elevate your baking skills.

What is an American-Style Biscuit?

An American-style biscuit is a type of bread roll that is soft, flaky, and often served with breakfast or as a side dish. Its texture comes from the combination of cold fat (usually butter or shortening) and flour, creating layers that puff up when baked. Biscuits are typically savory but can also be slightly sweet, especially when served with jam or gravy.

Key Characteristics of American Biscuits:

• Texture: Light, fluffy, and tender with a flaky crumb.
• Flavor: Mildly savory, although sugar may be added for sweetness.
• Leavening Agent: Baking powder or baking soda.
• Fat: Usually butter, shortening, or lard.
• Shape: Round or square, often cut using a biscuit cutter or simply dropped onto a baking sheet.

What is a Scone?

A scone, often associated with British tea-time traditions, is a more dense and crumbly baked good compared to an American biscuit. It can be sweet or savory, but it is generally richer and more substantial. Scones are usually served with clotted cream, jam, or butter and may contain fruits, nuts, or spices.

Key Characteristics of Scones:

• Texture: Crumbly and slightly dry but soft on the inside.
• Flavor: Slightly sweet or savory, depending on the variation.
• Leavening Agent: Typically baking powder.
• Fat: Butter is used for a rich flavor and texture.
• Shape: Often triangular or round.

Differences Between American Biscuits and Scones

1. Texture and Crumb Structure:

   • American biscuits have a light, flaky, and airy texture, achieved by working cold fat into the flour.
   • Scones, on the other hand, are denser and crumbly, with a slightly drier texture.

2. Fat Content:

   • Biscuits use either butter or shortening to create layers of flakiness.
   • Scones use more butter in proportion to flour, giving them a richer, more crumbly texture.

3. Leavening Agents:

   • Both rely on baking powder as the primary leavening agent. However, the proportions and the way the dough is handled can change the texture. Biscuits often use a combination of baking powder and baking soda to create a slightly different lift.

4. Serving Style:

   • American biscuits are commonly served with savory dishes like sausage gravy, fried chicken, or alongside soups and stews.
   • Scones are more likely to be paired with tea, jam, or clotted cream, and they are a staple of British afternoon tea.

5. Preparation Method:

   • Biscuits are mixed gently and quickly, then folded or cut to encourage the formation of layers. The dough is often handled as little as possible to avoid overworking the gluten, which could result in tough biscuits.
   • Scones are typically mixed to a shaggy dough and then shaped into rounds or wedges. The dough can be slightly more worked to achieve a slightly firmer texture.

Making American-Style Biscuits

To make American biscuits, you’ll need the following ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter (cut into small pieces)
• 3/4 cup buttermilk (or regular milk, if preferred)

Steps:

1. Preheat the Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Prepare Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cut in the Butter: Add cold butter pieces to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

4. Add the Buttermilk: Pour the buttermilk into the flour-butter mixture. Stir gently with a spatula until just combined. Be careful not to overmix, as this can result in tough biscuits.

5. Form the Dough: Turn the dough out onto a lightly floured surface. Gently fold it a few times to bring it together, then pat it into a 1-inch thick round.

6. Cut the Biscuits: Using a biscuit cutter, cut out rounds from the dough. Place them on the prepared baking sheet, ensuring the biscuits are close together to encourage rising.

7. Bake: Bake in the preheated oven for 12-15 minutes or until golden brown on top.

8. Serve: Serve warm, ideally with butter, honey, or sausage gravy.

Making Scones

Scones require similar ingredients but with a slightly different method and added richness. Here’s a basic recipe for making sweet scones:

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter (cut into small pieces)
• 3/4 cup heavy cream (or buttermilk)
• 1 teaspoon vanilla extract (optional)
• 1 egg (for egg wash)

Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Cut in the Butter: Add the cold butter pieces to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until it forms a coarse, crumbly texture.

4. Add Wet Ingredients: Pour in the cream and vanilla extract (if using). Stir gently until the dough comes together, being careful not to overwork it.

5. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle about 1-inch thick. Using a sharp knife, cut the dough into wedges or rounds.

6. Prepare for Baking: Place the scones onto the prepared baking sheet. Brush the tops with a bit of heavy cream or an egg wash (egg beaten with a little water) for a golden finish.

7. Bake: Bake for 12-15 minutes, or until the scones are golden brown on top.

8. Serve: Allow the scones to cool slightly before serving with clotted cream and jam, or enjoy them as is.

Conclusion

While American biscuits and scones may share similar ingredients, they differ significantly in texture, flavor, and preparation. American biscuits are light, flaky, and best served with savory dishes or sweet toppings, while scones offer a denser, richer texture, often enjoyed during tea time with jam and cream. By understanding the differences and mastering each recipe, you can create these classic baked goods with ease, perfecting both for various occasions.