Biscuits and scones start from the same place and diverge characteristically. Scones are ultra-rich biscuits from the United Kingdom that are usually shaped into triangles; American biscuits are lighter, taller, often cut perfectly round, and yet are somehow less fancy than scones. Both are wonderful studded with berries, slathered with butter and honey, or made savory with herbs, cheese, and bacon, and both are best eaten the day they are made. (Biscuits, in fact, are best straight out of the oven.) Wrap any leftovers in paper towels and store in an airtight zipper bag; to reheat, wrap the biscuits or scones in aluminum foil and bake them in a 300°F oven for 10 to 15 minutes. Great biscuits and scones require few but good ingredients and must be handled with care (see Cold Butter and a Light Touch).
Recipes