Quote:
Originally Posted by MikeB1972
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I agree that's probably as close as it gets, but they are still different. I don't know if it's the self-rising flour, which (my understanding) has the baking powder already mixed in, vs. the traditional (here) separate flour and baking powder, so they just rise differently, and so taste different, and have a different texture.
Or maybe it's the different amount of sugar - my experience (based on once or twice yearly business trips to the UK; now, sadly, ended) is that UK scones taste noticeably sweeter than US biscuits, even before the jam
.
But whatever it is, although I like them both, they are definitely not the same thing: scone ≠ biscuit
.
(And, I agree, US scones are a different thing too - and much less tasty IMO...)