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There are also drop biscuits that might include cheese.

And both 😋😋

Also important that American scones are a third, totally different thing that’s kinda halfway between a biscuit and a muffin.

A couple notes from personal experience. American scones are dry because they are rarely made with the proper amount of heavy cream. And, like biscuits, they benefit from the lowest protein, finely ground flour you can find. Took me ages to get the right scone recipe and ingredients. Biscuits next.

Back in the day I used to make something called English muffin bread. It was a batter bread rather than a yeast-raised dough, easy to stir up in a bowl. You baked it in a regular loaf pan and by golly it tasted just like an English muffin.

Thank you. I've enjoyed them from time to time but stared at them in some confusion...what exactly they were and how to attempt them. To me a "muffin" is cake batter baked in a muffin tin (round ) and may be sweet to sick-sweet. But the texture is cake.

Other than both being cooked on a griddle/pan, English muffins are nothing like crumpets! English muffins have a legit dough, whereas crumpets are a batter and more like a thick slightly chewy pancake. I vastly prefer a crumpet, personally 😅

Biscuit:

Ooooh....talk pastry to me

I love baking cream scones with dried cranberries.

Not gonna lie, growing up in the South, I love a great biscuit, but w/ enough butter, any biscuit is edible. I also have had the luck to travel to the UK 4 times, and I have had real scones all 4 times. I love them as well… along w/croissants & baguettes in France, I just love bread-like substances.

I'm in Australia, bte

I love both, but only have made scones from scratch. My favorite recipe for scones uses buttermilk, it does make the finished product softer and fluffier. Favorite combo - blueberry basil buttermilk scones. The basil came from a year I grew too much basil and was trying it in everything, lol.

Thanks for this!

I’m going to need at least one of each (including all the variations in the replies) to compare. For science

Now do tatty scones!

You correctly point out the variables. Note that the savoury kind of scone (often containing cheese) does not include sugar as an ingredient.

The great scone debate 2026

Yes, you are right. I should have been clearer that I was talking about Southern biscuits, which I did try to clarify further down the thread. But there are many similarities.

Every scone I’ve ever has had the consistency of a paving brick. Do not want.

I make cheese scones, no sugar.

It's like a weird hybrid...a rolliscuit

Just to clarify for Australians, what you call biscuits are what the US calls either cookies or crackers, depending on whether they are sweet or savory. This is what the US calls a biscuit.

The Brit in me reads this and cries… egg in a scone it’s almost as sacrilegious as cream first? #jamfirst

I love scones with fruit folded in: orange, blueberry, cranberry.

I looooove a savory scone

Metric or imperial? Dude, pick a side! 😀

Sorry, should have said scones often include sugar. Thanks for the recipe and corrections!

A cookie (US) is closer to a scone than a biscuit in texture and taste. But then I've only ever had US scones, and I'm not sure those count.

They're two completely different beasts!

Scones look like overworked biscuits. Tried one once. Once. So funny how we develop our preferences.

A sweeter, denser biscuit. Definitely yum!

It’s really apples and oranges.

Many biscuits (looking at you @cookscountry.bsky.social ) use both baking powder and baking soda for leavening

Southern US biscuits are almost always BUTTER-focused. They have lots of salted butter inside the dough and they are usually slathered with melted butter on top. They are soft, flaky and savory. Not sweet.

I'm an equal opportunity ingester. But a good scone and heavy cream? I'm in.

"these are scones"

Scones are just old muffins.

Thanks for the facts!

Similar, but not the same is the answer.

I think I saw the post you wanted to react to. This clears it up!

Many scone recipes in Australia do not have sugar in them - the most basic recipe is SR flour, cream & water. There are hundreds of recipes which include sugar or some form of sweetener eg lemonade scones though. I love pumpkin or date scones as well as plain ones. Haven't seen a recipe with eggs.

I like kfc biscuits way better but a lot more expensive..

And now for the larger debate. How do you pronounce "scones"? I'm Aussie descent and my family uses the short "o".

And they’re equally fantastic. Yum.

Seattle area here, we used AP and compensated, folded, and made squares from the plaid Betty Crocker Cookbook when I was growing up in the 80’s. Butter on the inside was generous and applied only when warm, the proper way to eat them. Eating them cold was like going feral or teenager hungry.

Yes

Same in South Africa 🇿🇦

Of course, in the UK, a biscuit is a cookie.

Huh. Wonder if that’s why my mom tended to use Cisco for biscuits….. she had a special crockery jar for her bacon grease.