Are Scones the Same as Biscuits? Baking Experts Weigh In

Scones and biscuits have a few things in common, so if you're guilty of confusing the two, you're not alone. They're both buttery, flaky pastries that taste even better when slathered with jam. They're golden and crispy with delicate layers that are perfect for mopping up butter or syrup. And perhaps most notably, they're often eaten at the same time of day, breakfast, alongside a steaming cup of coffee or tea. But there are some notable differences between the two pastries.

What Is a Biscuit?

American biscuits are round, tall, and buttery. They're made from a blend of flour, fat, liquid (sometimes milk, sometimes buttermilk), and a leavening agent such as baking powder. Biscuits should be light with flaky, defined layers you can peel off one by one.

"American biscuits are often 'laminated,' which means after the cold butter is cut into the dry mix and the wet ingredients are added, the dough is rolled then folded alternately a few times to create the layers," says chef Danielle Sepsy, founder of baked goods and catering company The Hungry Gnome.

One ingredient that sets them apart from scones is the use of buttermilk—though it's not an essential item in every biscuit recipe. Biscuits are often enjoyed with butter and jam or alongside a plate of bacon, eggs, and sausage, or with sausage gravy for a hearty breakfast.

What Is a Scone?

British scones are often round but sometimes are formed into triangular wedges. They are crumbly rather than flaky, and they're made from a blend of flour, leavening agent, liquid (sometimes milk, sometimes cream), fat, and eggs. British scones have a more crumbly texture compared to the flakey texture of biscuits.

"They are usually plain, or may have raisins or currants added in, and are not that sweet or particularly buttery," says Kierin Baldwin, pastry and baking arts chef-instructor at the Institute of Culinary Education. British scones are often served with clotted cream and jam for afternoon tea.

American Scones

British scones and American scones are quite different. Over-the-pond scones are less rich and sweet. “American scones have much more sugar and fat, and they tend to have a lot of flavors added," says Baldwin. (That can be a very good thing as our Lemon Scones or Chocolate-Coconut Scones demonstrate.)

Scones vs. Biscuits: The Defining Difference

Our baking experts explain the three main differences that set scones and biscuits apart.

Proportion of Ingredients

"The ingredients for British scones and the American biscuit are very similar," says Holly Snyder, senior culinary product developer at Amazon Fresh. "The proportions of those ingredients are the key difference; scones usually have less butter and more liquid than American biscuits." 

Baldwin agrees, adding that the seemingly minor differences in ingredients can result in major differences in the finished baked good. "The type of fat and the type of liquid used can vary for both," she says. "British scones sometimes incorporate some egg into the dough, but American biscuits rarely include egg."

Sweet or Savory

Baldwin notes that both scones and biscuits are commonly made with no added flavors, but if they do have a little something thrown in, scones tend towards sweet additions, like dried currants or raisins, while biscuits would more likely have a savory flavor added, such as cheese or chives.

Technique

Another point of difference is the method. "Scones are typically made using a quick bread method with a higher ratio of liquid to flour, and sometimes no butter at all," says Snyder. In contrast, biscuits have a high ratio of butter, and the lamination process needed to achieve flaky layers is a key differentiator to scones.