September is National Biscuit Month, and I plan on partaking in more than a few of the fluffy, buttery baked goods over the next few weeks. But as I debated how to begin my month o' biscuits, I found myself asking another question: what's the difference between biscuits and their British counterparts, scones? I definitely consider them different foods, but once I considered the ingredient lists, I couldn't quite put my finger on why. If you're curious as well, then keep on reading.
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!