Scones vs. Biscuits: Ingredients, Texture & Taste Explained

Published on August 15th, 2023
Updated on July 30th, 2025

 THE DEFINITIVE GUIDE TO AMERICAN BISCUITS AND BRITISH SCONES

Nothing beats splitting open a piping hot biscuit and watching the steam billow out. Then,  slathering a hefty pat of butter on it before devouring this fluffy bread. Likewise, indulging in a warm scone with a heap of fruit jam and scoop of clotted cream is pure delight.

But what, exactly, is the difference between a biscuit and a scone? If you’re in the U.S., a biscuit is a round, flaky, buttery piece of leavened bread. In the U.K. a biscuit is a crisp cookie often enjoyed at tea time. 

A scone is a quick bread that is denser than a biscuit and can be either savory or sweet. Scones come in many shapes, like round or triangular. Biscuits are round or square.

Are Scones and Biscuits the Same Things?

No, scones and biscuits are not the same thing. However, they are made with similar ingredients. Both typically include a form of dairy—biscuits traditionally use buttermilk, while scones often call for heavy cream and/or eggs. The fat used can include butter, lard, or vegetable shortening, and both are made with flour, though scones were originally made with barley flour or oatmeal. A leavener such as baking powder or baking soda is also common in both.

Scones differ from biscuits in that they contain sugar, are denser, drier, and often larger in size. Historically, scones were baked in cast iron pans, but today they are made by briefly kneading the dough, rolling it out, and cutting it into rounds, triangles, wedges, or diamonds. Scones come in a variety of flavors—sweet varieties include blueberry, chocolate, cranberry, currant, lemon poppyseed, maple, orange cranberry, and vanilla bean. Savory options include bacon, cheddar, and chive; cheese; and garlic herb.

Biscuits on the other hand are known for being airy, flaky, and layered. The dough is typically cut into rounds or squares and baked in the oven. Biscuits are commonly served with sweet or savory toppings such as butter, gravy, jam, or pimento cheese. They are also popular as the base for sandwiches like bacon, egg, and cheese; sausage, egg, and cheese; country ham; or fried chicken.

What’s Better, Scone or Biscuit?

It depends on who you ask and what you prefer. We love both, particularly biscuits for breakfast and dinner and scones for breakfast and tea time. There are also creative variations on these two classic quick breads. One example is the scuffin, a dense, muffin-shaped scone with a crumbly texture and a generous dollop of rich, fruity preserves in the center. Another is the Welsh cake, a delightful hybrid of a scone, biscuit, and pancake, traditionally cooked on a griddle and enjoyed warm.

Are English Scones the Same as American Biscuits?

Yes, English scones are the same as American biscuits. Scones originated in the British Isles in the 16th century. When the British scone arrived in America, it morphed into two different kinds of quick bread because of the availability of local ingredients. 

Southerners made their scones with easily available buttermilk, lard, and low-protein soft wheat. This yielded a lighter, fluffier bread that became known as a biscuit. Northerners used a harder wheat to make their version along with heavy cream, eggs, and sugar to create what is now referred to as a scone.

Why Are Scones Called Biscuits in America?

The reason scones are called biscuits in America is likely because the recipe to make Southern biscuits is similar to those used to make hardtack. Hardtack is a dense cracker or biscuit made of similar ingredients, but no dairy. The mixture of flour, water, and salt was commonly served as a military ration from the 17th to 20th centuries.

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