let’s talk scones.

“What the heck is the difference between biscuits and scones?” This is a question I asked before ever attempting to make scones. Turns out, the difference is minor. Simply put, scones have eggs and biscuits don’t (typically). Scones also tend to have more sugar than biscuits. That being said, I personally think the difference is texture. A great biscuit can be split apart (top comes off) and easily dressed with delicious butter and honey. Scones, on the other hand, break in half and don’t require a condiment (though are equally delicious with butter).


Something that I particularly love about scones (and biscuits) is that no matter what they look like, they are always satisfying. The most important thing to remember in doughs like this is not to overwork it. I’ve found that sometimes mine come out looking a little rough but it’s worth it to get that buttery, flakey texture.


These beautiful treats are blackberry and white chocolate scones with a lavender glaze. They are delectable and fairly simple to make. A few alterations to my biscuit recipe and Viola! Scones! Frankly, I believe these would be equally delicious in biscuit form, but who am I to mess with the baking history of the Scottish? That’s right! Scones actually originated in Scotland and were adopted by the English nearly 300 years later! Hopefully this fun trivia will be a fun topic of conversation at your next afternoon tea. Regardless, scones are a great treat to accompany any meal or snack no matter what form they take.

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