Well, if we're comparing US biscuits with British scones, yeah, there are differences. I'd never add eggs to US-style biscuits, and I wouldn't add extra ingredients like dried fruit either. I'd cheerfully eat any of these variants, of course - but general differences do exist.
Still, I think that US biscuits, Aussie scones, and British scones are all cousins of some sort. This Aussie recipe for "plain" scones could pass for an American biscuit recipe, with a simple substitution of buttermilk: https://www.recipetineats.com/plain-scones/
My own technique doesn't rely on a food processor: I cut the cold butter into the flour with a couple of knives, add buttermilk, barely mix it together, and then repeatedly fold-and-press the squishy mass until it's cohesive dough with lots of buttery layers. Cut it into rounds with a drinking glass, and no fancy egg wash - just straight into the hot oven.
British scones are fancier, which is all well and good. But their rustic American cousins are great at breakfast time.
marilyn /
npub1w6…8qrhx
2024-08-16 04:39:47
in reply to nevent1q…l7vp
Author Public Key
npub1w6xvvxdshv2uelz7qlr9v3dptdurgmnzqwe7877qe2wkq45tlucs88qrhxPublished at
2024-08-16 04:39:47Event JSON
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"content": "Well, if we're comparing US biscuits with British scones, yeah, there are differences. I'd never add eggs to US-style biscuits, and I wouldn't add extra ingredients like dried fruit either. I'd cheerfully eat any of these variants, of course - but general differences do exist.\n\nStill, I think that US biscuits, Aussie scones, and British scones are all cousins of some sort. This Aussie recipe for \"plain\" scones could pass for an American biscuit recipe, with a simple substitution of buttermilk: https://www.recipetineats.com/plain-scones/\n\nMy own technique doesn't rely on a food processor: I cut the cold butter into the flour with a couple of knives, add buttermilk, barely mix it together, and then repeatedly fold-and-press the squishy mass until it's cohesive dough with lots of buttery layers. Cut it into rounds with a drinking glass, and no fancy egg wash - just straight into the hot oven.\n\nBritish scones are fancier, which is all well and good. But their rustic American cousins are great at breakfast time.",
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