What’s the Difference Between American Scones & British Scones

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Not long ago, I saw an American baker post a photo of her scones in a British group, where she was quickly eviscerated. Why? She had made an American-style scone, having no idea it wasn't the same kind of scone British people are always talking about.

In the years we've been blogging about British TV and travel, we've come to realize a lot of Americans DON'T know the difference between British scones and American scones. Many do, of course, but we've encountered enough who don't that we thought this post might be useful.

 

What's the Difference Between British & American Scones?

For all their similarities, British and American scones are actually quite different. British scones are simpler, with fewer ingredients. American scones come in a million different flavours, and they're much more likely to be fruit-stuffed. Though it's not unheard of for British scones to have fruit, it's mostly fruits like raisins, sultanas (golden raisins), or currants.

 

An American-style pumpkin scone – possibly the least British scone you could make (but I'll admit they're tasty)

 

One thing I've never seen anywhere in the UK is a pumpkin scone – but come autumn, they're all over the place in the US. Like peanut butter, the idea of sweet, pumpkin-flavoured food is just not something that appeals to the majority of Brits.  Both have grown a bit more popular in recent years, but they're still few and far between.

Slight diversion: I did come across a 17th-century pumpkin pie recipe from England, but it's not at all like modern “custard in a pie shell” pies we see today. 

American scones are usually designed to be eaten alone, though a light glaze on top is very common. They generally have a lot “going on” without any toppings added. British scones have a much plainer flavour profile, and are designed to be topped with things like clotted cream, butter, lemon curd, and/or preserves.

American scones are often dense wedges or triangles, while British scones are taller and usually round. British scones are reasonably dense, but not as dense as American scones. They look a bit like tall American biscuits, but they're sweeter and fluffier (though I've had some American biscuits that were much denser than British scones, so that's not really a universal truth).

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much more dense. It's not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

To better illustrate the differences, we've included two very basic recipes below – one for a classic British scone, and one for an American scone.

 

British Scone Recipe

British scones with jam and clotted cream

 

1 lb. self-raising flour
2 1/2 level teaspoons baking powder
3 ounces of butter (3/8 cup) at room temperature
2 ounces (1/4 cup) caster sugar (aka superfine sugar)
2 eggs
8 ounces (1 cup) of milk

 

  1. Lightly grease two baking trays and pre-heat the oven to 425F (220 C).
  2. Measure out flour and baking powder, then add in the butter and mix until it looks like breadcrumbs. You can use a food processor to speed up the process.
  3. Add in sugar and mix.
  4. Beat the eggs together and add in milk until you have a total of about 10 ounces. Take a couple tablespoons of the mixture away for later. Gradually add the remainder into the flour mixture, kneading it as you go. It's better to be too moist and sticky than too dry. Remember to avoid over-kneading. It's better to err on the side of handling your dough too little.
  5. Once mixed, put the dough on a lightly floured surface. and use your hand or a rolling pin to flatten it down to about half to three-quarters of an inch high.
  6. Use a 2 inch round cutter and press straight down as you cut the dough into individual scones (or 3 inch cutter for larger scones). Knead the excess dough as little as possible to recombine it and roll it out again to cut more.
  7. Place the scones on a baking tray, and brush the tops with your extra egg and milk mixture.
  8. Bake for 10-15 minutes until they rise nicely and achieve your desired shade of golden brown.

 

American Scone Recipe

An American scone

 

It's not easy to find a completely plain American scone, so we opted for a very simple blueberry scone recipe.

2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt (you can skip this if you use salted butter)
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream

 

  1. Preheat oven to 375F (190C)
  2. Mix flour, sugar, baking powder, and salt.
  3. Cut in the butter. It should be crumbly.
  4. Add blueberries and mix gently.
  5. Beat cream and egg together, then slowly mix them into the dry ingredients. Stir gently until a dough forms, them knead only as much as you must to get it to come together.
  6. Divide dough in half, then form a 6-inch round with each half. Cut into wedges and place them on a baking sheet.
  7. Bake on an ungreased sheet for roughly 20 minutes.

 

Which Do You Prefer, British Scones or American Scones?

Do you have a preference between British scones and American scones? What makes one or the other more appealing to you? Share in the comments – or share your favourite scone recipes!

9 Comments

  1. Love scones and make them often as my husband is
    from Abington, England. He enjoys the fruits in his scones, I prefer more plain scones with Devonshire cream or lemon curd. I make both American and British versions often.

  2. I have had both here in the states. British ones have usually been home made. I do not like a glaze, however, and that is what one gets at most bakeries.

  3. I like both, but prefer British (and with clotted cream first to melt into the scone, followed by lemon curd or preserves). Also, there is a third scone, one made from deep-fried bread dough that is commonly found in southern Idaho and Utah, typically served slathered with honey butter.

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