Best Baking Tips is supported by our audience. When you purchase through one of our links, we may earn a small affiliate commission. As an Amazon Associate I earn from qualifying purchases. Your cost is not affected.
Is a Scone a Biscuit? What is the Difference?
When you try these Peach Scones, you might wonder, “Is a Scone a Biscuit?” Indeed, it is a question many ask. Few Americans claim to not know what a biscuit is. The light, fluffy quick bread that calls out for butter or jam, maybe even both. Moreover, we know them as biscuits, baking powder biscuits, or perhaps Southern Biscuits. But what is a scone? Is it really any different than a biscuit? In this article, we will help you understand if is a stone a biscuit.
In addition, when you look at the ingredients, they certainly seem to share those. And both, as quick bread, rely on baking powder and baking soda, rather than yeast as the rising bread does. But a closer look reveals some interesting differences, primarily in the ratio of ingredients. Similarly, while our biscuits use extra fats, usually in the form of butter, the scone uses a bit more sugar.
Moreover, these ratio differences bring about a change in the texture of the final product. Biscuits use that extra fat to create light, fluffy layers. On the other hand, scones form a denser product, usually with a very enjoyable crunchy crust. Yet another difference is that scones often have some fruit within. In fact, biscuits rarely host fruit, though some varieties showcase cheese and garlic.
Which one is Better, a Scone or a Biscuit?
Of course, each of us might have a favorite. And often that comes from what you are more familiar with. In fact, biscuits might be more popular in the South while those scones rank higher in parts of the North East.
Try these scone recipes. We think they may give you a reason to like scones, even if biscuits reign high in your family. And when you do, please take a moment to leave a comment below. I like to hear how your baking projects.
While these include peaches, you certainly may substitute another fruit if you choose. For instance, imagine blackberry scones. In the same ways perhaps as a delightful blueberry scone. We think scones taste wonderful with any variety!
First, let me introduce you to the Peachy Peach Scones.
Peachy Peach Scones
- 2 cups All-Purpose Flour Using unbleached produces a softer texture
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 tablespoon baking powder
- 8 tablespoons butter cold, cut into pieces
- 2 large eggs
- 1/3 cup sour cream
- 1/2 teaspoon almond extract
- 1 cup peaches peeled, pitted, diced,fresh, or frozen and thawed
- 1 teaspoon vanilla extract
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking sheet. Alternatively, grease it.
- In a large bowl, whisk together the flour, salt, sugar, nutmeg, cinnamon, and baking powder.
- Work in the butter, using a pastry blender. Alternatively, use a fork or your fingers
- In a separate bowl, whisk together the eggs, sour cream, and the extracts.
- Stir the wet ingredients into the dry ingredients.
- Add the peaches, stirring just until everything is combined. The dough will be wet and sticky.
- Drop the dough by the 1/4-cupful onto the prepared pan. Use a measuring cup or a muffin scoop.
- Sprinkle the scones with coarse sugar, if desired.
- Bake the scones for 20 to 25 minutes, until they're a light golden brown. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to cool completely.
- Serve warm, or at room temperature. Store at room temperature, well-wrapped, for several days; freeze for longer storage.
For added flavor, roast the diced peaches before adding them to the dough. Yes, this does bring out even more juicy flavor!
Next, try these Peaches and Cream Scones.
Peaches and Cream Scones
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup brown sugar packed
- 8 tablespoons butter VERY cold and cut into tiny cubes.
- 1 large egg
- 1/2 cup sour cream
- 3 tablespoons heavy cream
- 1 cup peaches peeled, pitted and diced (fresh or frozen)
For the egg wash:
- 1 large egg beaten
- 1 teaspoon milk
- 2 tablespoons granulated sugar for sprinkling
- 2 tablespoons heavy cream
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside
Make the dough
- In a large bowl, combine flour, salt, baking powder, baking soda, and brown sugar. Mix well, making sure that no large clumps of brown sugar remain.
- Work the butter cubes into the mixture. I use a pastry cutter. Fingers work well, too. When done, it should be a coarse, meal-like texture. Set aside.
- In a small bowl, whisk the egg. Add the sour cream and heavy cream and whisk to mix well.
- Add to the flour and butter mixture. Use a form to stir everything together, just until moistened. Do not over mix.
- Gently fold in the peaches using a rubber spatula.
- Pour the dough onto a floured work surface or baking mat. Knead lightly until the dough becomes workable.
- Gently roll or pat into an 8-inch circle.
- Cut the dough into 8 equal wedges. Transfer each wedge onto the baking sheet, placing them about 2-inches apart.
- Lightly brush each scone with the egg wash. Sprinkle the tops with sugar.
- Bake until light golden brown, about 18 to 20 minutes.
- Cool for 10 minutes on the baking sheet. Make the glaze while they cool.
Make the glaze
- In a small bowl, whisk together the heavy cream and vanilla.
- Add the confectioners sugar and whisk until smooth. Adjust the consistency by adding confectioners sugar or cream (to thicken or thin, accordingly)
- Drizzle over the semi-warm scones and serve.
Do You Have a Favorite?
I really can’t decide which I prefer. Even though I usually prefer biscuits, these scones make a delicious addition when we make brunch. Try them! Also, we hope that we answered your thought: if is a scone a biscuit. Thank you and enjoy!