From an American context, the simple difference between scones and biscuits are that scones are sweet, and biscuits are not. Scones are really just a variation on a biscuit, but they are different enough so that I consider them to be separate entities. I was brought up with biscuits to be eaten with eggs and gravy and that they should be round, light and flaky, whereas scones should be eaten with your morning coffee with a little jam or clotted cream, and their form and texture tends to be more lumpy.
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar use 1/3 for slightly sweeter scones
- 8 tablespoons cold unsalted butter cut up
- 2/3 cup milk
for brushing on top:
- 1 tablespoon milk
- 1 tablespoon superfine sugar
Put flour, baking powder, sugar and salt into a large bowl and mix well
Add butter and cut in with a pastry blender or rub in with your fingers
Add milk and stir until dough starts to form.
Place dough onto floured board and knead a couple of times to bring together.
Divide dough into two equal size balls and turn smooth side up.
Pat each doughball into a circle approx 3/4" to 1" thick
Brush each circle with milk and dust with superfine sugar.
Cut each circle into 6 or 8 wedges.
Place wedges on a cookie sheet sprayed lightly with a non-flavored no-stick spray, spacing about 1 1/2 inches apart.
Bake about 12 minutes in a 425 degree oven until light to medium brown on top.