One of the biggest differences between the two quick breads is when and how we eat them: biscuits tend to be eaten alongside a savory lunch or dinner, while scones are usually enjoyed for breakfast, dessert, or with tea. Originating in Scotland, scones are typically sweet, although I love a good savory scone, too. They have a rich, tender texture — achieved by cutting in massive amounts of very cold butter — and often contain bits of fruit and/or nuts. Biscuits, a staple of Southern cuisine, are flakier and sometimes include savory mix-ins like cheese and green onion.
Both biscuits and scones start with a base of flour, baking soda, and some type of fat (usually butter or buttermilk), but biscuits are often quicker and easier to prepare, while scones tend to be more labor-intensive. I think I'll have to make a batch or two of each this month and check out the differences for myself!