Would you agree that a scone is just a biscuit all dressed up?  Straight across, a basic biscuit and a basic cream scone are very much alike.  Flour, fat, a liquid, and you are pretty much on the road to either.  Although I have created (and eaten) biscuits with an extra ingredient or two beyond the basics, between the two, scones usually have a lot more going on, at least in this country.   We have managed to take the delicate, lightly sweetened afternoon ‘biscuit’ historically eaten during High Tea, and morphed it into a fist sized baked good crammed full of extras and slathered with a glaze.   That’s an observation, not a complaint.  Go big or go home, right?   I love to get carried away with creating new scone recipes, like this one, and this one.  To me, a basic scone recipe is a blank canvas just waiting to be turned into a masterpiece. Continue reading →