;

Archive for December 30th, 2016

The Difference Between Scones and Biscuits

Dec
30

I love biscuits. Seriously. I love Southern-style biscuits made with butter and soft self-rising flour. I love Northern-style biscuits, the type of biscuits my mother with her English roots taught me to make when I was 9 years old. And I love scones, which are not biscuits, though they are often confused as an English-style biscuit. And I suppose you could get away with saying that, but really, they aren’t biscuits!

From the time I was a child, I was fascinated, nigh upon obsessed, with all things English, from medieval castles to kings to, yes, scones. The magical scones of all the English literature I inhaled through my teenage years and into my college degree in medieval British literature. Tea and scones. Try to find a figure in English literature that isn’t at some point sitting down to tea and scones. With jam. And clotted cream!!!! I was so obsessed with consuming this delightful treat myself that it was an absolute must when I visited England ten years ago. I was not leaving without sitting down to some genuine English tea and scones, not to mention the clotted cream.
scones
Here is the plate of tea and scones and jam and clotted cream I sat down to one day at a tea shop in the village of Cerne Abbas in Dorset.
cerneabbas
What are scones? In America, we tend to think they’re biscuits. They look similar to biscuits, but they are NOT biscuits, especially not Southern Biscuits made with soft southern flour and heavy on the butter for the flaky texture. They’re closer to Northern Biscuits, made from hard northern flour with less butter and a more crumbly texture, due to the similarity in the type of wheat used in both scones and Northern Biscuits. But in the case of scones, while they also contain less butter than Southern Biscuits, they’re still rich, that richness coming out of the egg in the batter, setting them apart from any traditional American biscuit at all.
img_9706
The scones I make are just like the scones from the village in Cerne Abbas–rich, crumbly but soft, made with a hard northern flour, butter, baking powder, sugar, salt, milk, and egg. You can get ’em without going to Cerne Abbas–though I can’t help you with the clotted cream, sorry! (I have a cow, so I have clotted cream, heh.) Traditionally, they are most commonly made plain or with currants. Currants are not raisins, by the way, anymore than scones are biscuits! True currants are black currants, not the Zante currants commonly sold as currants. (Check the label!)

Here’s how I make ’em.
Printer-Friendly Printer-Friendly
How to make English-Style Scones:

2 cups all-purpose flour (not a Southern brand)
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup butter
1 egg, beaten
milk

Combine dry ingredients in a mixing bowl; cut in butter until mixture resembles coarse crumbs. Beat egg, add to dry ingredients, gradually add milk until dough clings together, wet but not soppy! Roll out on a floured surface. Cut in triangles. Bake on a greased baking sheet at 450-degrees until browned, about 10 minutes. Call the cow for some clotted cream!

Ha.

You can also get ’em in my Etsy shop! I sell them plain, or with traditional currants, as well as in about two dozen out-of-the-box varieties from beer cheddar to pineapple coconut! Get ’em on Etsy here.

Comments 9 Comments
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn | Permalink  

More posts you might enjoy:






Sign up for the Chickens in the Road Newsletter

Daily Farm












If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter




The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Out My Window

Walton, WV
72°
62°
Sun
70°
Mon
66°
Tue
Weather from OpenWeatherMap

Calendar

December 2016
S M T W T F S
« Nov   Jan »
 123
45678910
11121314151617
18192021222324
25262728293031


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!





Entire Contents © Copyright 2004-2017 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact