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I remember listening to an America's Test Kitchen podcast where they compared UK v. US scone styles. They asserted that they were quite different from one another. And they seemed to favor the UK scone, their comments regarding a UK scone sounded alluring.

My question is, do you think there is a noticeable difference?

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  • Hello Paulb, I'm afraid that requests for recipe recommendations are off topic here. Asking about the difference is OK though, so I removed that part instead of closing. – rumtscho♦ Jan 24 '16 at 20:18
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The BBC is a good source for classic british food; here is a classic buttermilk scone recipe here, and here is another made with milk. (I'd say buttermilk is the better way to make them.

The correct way to eat one is in a cream tea - a pot of tea, a scone with tea, strawberry or raspberry jam, and clotted cream, served around 3 in the afternoon. Nothing much better in life ;) (Also, I had no idea there was a Cream Tea Society until now.

As a Brit, I'm also a bit in the dark about US scones, but am I right in thinking it's a savoury thing -- I think the nearest British dish would be beef cobbler.

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    American scones are generally still quite sweet... often flavored with cinnamon or blueberries. We would call the topping on your beef cobbler example a "biscuit". – Catija♦ Jan 24 '16 at 20:43
  • Ah, that makes sense. I've heard the phrase 'biscuits and gravy,' so that heaven that isn't 'cookies in meat juices' :) – Steve Cooper Jan 24 '16 at 20:54
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    In the US "scone" rhymes with "tone"... – Catija♦ Jan 24 '16 at 20:57
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    The British scone can also be savoury, my local bakery has scones in plain, fruit (sultanas), cherry, cheese, wheaten, soda and potato. – user23614 Jan 25 '16 at 7:46
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    Here are typical US scone recipes, they are all over the board search.kingarthurflour.com/… And I do see the irony in US scone recipes from King Arthur Flour :) – Paulb Jan 25 '16 at 12:01
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I think the texture is very similar, but, as you might guess, I think American scones are a little sweeter. There's another kind too...in Utah, people call fry bread (like a savory beignet) "scones". It drives me nuts. :)

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