Depending on which side of the pond you are on, a joke it can take several different forms. Sometimes, it's a simple matter – a blank, empty plate waiting for a dollop of jam or drizzle of honey. Other times, a dip is a decadent treat on its own, loaded with sweet or savory concoctions. Either way, it's a perfect accompaniment to tea or coffee. But what is the difference between all these cheats and their close cousin, biscuits?
Jen Bakos
British scones vs. American scones
Traditional British scones process butter and/or cream in the flour until a crumbly dough forms, which makes the resulting baked good crumbly and soft, but still a little crumbly. Baking powder (usually baking powder) and sometimes eggs are added to help the grains rise and keep them light. British scones are generally quite plain (though sometimes they have a handful of raisins or raisins added) and barely sweet, making them the perfect vehicle for spreading with salted butter, jam or clotted cream ( or all three!). They are often cut into rounds before baking, but can sometimes be shaped like triangles. (For more on how to shape scarves, see this useful guide!)
Photography by Rick Holbrook; food styling by Kaitlin Wayne
American-style scones, on the other hand, are usually a no-holds-barred affair. Often found in coffee shops, these pastries are usually triangular, on the sweet side, loaded with toppings such as dried or fresh fruit, nuts or chocolate, and sometimes finished with a decadent glaze. They can also be savory, featuring grated cheese, herbs or even salted bacon bits. The dough often contains more liquid and is mixed better than British-style dumplings to incorporate all those fillings, so they tend to be on the fluffier side after baking.
Food photography and styling by Liz Neily
What is the difference between a cookie and a cookie?
American style cookies they are cousins to the handkerchiefs, derived from recipes brought by settlers from Europe; over time, they adapted to incorporate available ingredients and evolved into new styles of their own.
Cookies contain most of the same ingredients as cookies, except for eggs and, sometimes, buttermilk instead of milk or cream. However, they usually have a higher percentage of fat and less liquid than mushrooms, making them cook longer and flamer, instead of crumbly and soft. Scones can be made without butter (using only cream), but cookies always use a solid form of fat. This fat—often butter, but sometimes lard or vegetable shortening—is usually left in larger chunks folded and laminated into the dough, creating ultra-salty, streaky layers as pockets of fat puff up in the oven. Biscuits are generally more savory than sweet, perfect for serving alongside a bacon and egg dish or dipping into gravy.
Perfect your cookie and cookie baking skills with our online Baking School class: Biscuits & Scones.
Cover picture (Classic scones) and food styling by Liz Neily.
