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Scones come to us from Britain, where they are often served with tea. There, it is served with jam or clotted cream (think whipped cream without the sugar.)
One of the secrets to great scones is using frozen, grated butter. Though, this can be a bit difficult in execution. I often grate about half of the butter, then end up finely dicing the rest. I've used a food processor in the past- which worked amazingly! Until the food processor broke...
Another secret is to NOT touch the dough more than necessary. But, you do need to touch the dough. But, too much and the butter becomes soft. This leads to spreading in the oven. Still edible, just not quite as pretty. Plus, the final texture will be a bit different.
They may seem a bit intimidating, but scones are fun and easy to make!
♦ Use frozen, finely grated butter.
♦ Touch the dough as little as possible. You want the dough to just come together.
♦ Don't overwork the dough. (see above)
♦ Heavy cream is best- but, buttermilk, milk, and even non-dairy milk works as well.
♦ Gluten free dough will be a bit stickier. That's ok. Do not add extra flour.
♦ Refrigerate or freeze dough before baking. This helps to keep them from spreading. It also makes gluten free dough easier to work with.
Location, location, location. Well...that is partly true. Scones are made from heavy cream and eggs. Biscuits use butter and buttermilk. The texture is also different. Scones are a bit dry and crumbly.
British scones are most similar to American biscuits, though they are not the same. Now, you can find scones in most American bakeries. These are made similarly to the British counterparts; however, American versions are often sweet.
It's difficult to say. Really, it comes down to the ingredients used and the quantities of each. Typically, muffins are sweeter than true British scones; however, American scones are often sweet too.
These gluten free mini peach scones are soft, crumbly, and irresistibly sweet! Perfect with coffee or tea!
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