What, exactly, is the difference between a biscuit and a scone? The interwebs are surprisingly silent on the subject. I thought for sure my googling would turn up a Serious Eats or a Cook’s Illustrated answer. But no.
I made a LOT of scones at the bakery, and I’m going to go out on a limb here and suggest that the difference has to do with leavening. A scone is (or ought to be anyway) a much denser (and probably relatedly) stickier dough than the biscuit dough. I also suspect that it benefits from a bit of soda *and* powder, but it would take further experimentation to know for certain.
I set out to make scones, but I ended up with biscuits. Just look at this and tell me that is not the texture of biscuit.
The shocker of course is that I was modifying a tested *scone* recipe when I made these.
- 2 C flour
- 1 Tbs Baking Powder
- 6 Tbs cold salted butter, cubed
- 1/2 C Cream
- 2 eggs
- 1/4 lb cheese
- 2 Tbs (or more!) chopped dill
Preheat over to 400. In a large bowl, cut butter into flour and baking powder, using a pastry blender. In a separate bowl, thoroughly blend eggs and cream. Pour liquid into flour mix and stir until it comes together. Add in dill and cheese, and knead the dough a few times to mix the flavorings in thoroughly.
(NB, I cubed my cheese, but in the future, I would absolutely grate it so that it gets more thoroughly incorporated. Also, use your favorite hard cheese. I used some CoJack in the hopes of getting the kids to at least try it, but really, you can do much better than that.)
Turn the dough out onto a floured surface, and shape into a circle. Cut through the circle four times to make 8 wedges. Bake on a parchment-lined cookie sheet for 20 minutes.
I served this with cream of spinach soup. How many calories? Probably a gazillion. And it’s worth every one.