Scones & Biscuits, Biscuits & Scones

The first time I heard the word "Scone", I was staying with a Scottish friend in Asheville, NC where a quaint breakfast nook served them. They were savory, warm and served with tea or coffee and jam on the side.

I've been fascinated with them ever since. They are in Irish recipes and Scotch-Irish recipes.

So what is the difference between a "Scone" and the Southern biscuits served with every meal down here? (Cracker Barrel & Bojangles)......

Scones can be savory or sweet depending on the recipe, and were named by Scottish royalty of the 1500's. Biscuits were the poorer Scotch-Irish version.

Here's a recipe for either one:

Irish Honey Currant Scones

2 1/2 cups flour
2 tspns grated orange peel
1 tspn baking powder
1/2 tspn baking soda
1/2 tspn salt
1/2 cup cold butter or Smart Balance margarine cut in pieces
1/2 cup raisins
1/2 cup sour cream
1/3 cup honey
1 egg slightly beaten

I just pour all the ingredients into a food processor and mix until blended. (I've never had the patience for pastry blending or folding, and as long as you don't overprocess, you're fine.) Add flour as needed to prevent stickiness.

You can roll out this dough and cut into squares and then halve the squares into triangles. (Or you can do what I do, and spoon like cookie dough onto a greased cookie sheet).

Bake 15-20 minutes in a 375 degree oven. Serve warm or cool.

Buttermilk Biscuits

2 cups flour
1 Tbsp baking powder
1/4 tsp baking soda
1 1/2 tspn sugar
1/2 tspn salt
6 Tbspn cold butter cut into pieces
3/4 cup buttermilk

Again, no patience, throw in food processor until just blended, and spoon out like cookie dough onto greased cookie sheets. Bake at 425 degrees for 15-18 minutes. I add flour as needed to prevent stickiness. Serve with jam or drenched in Southern chicken gravy.