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To add on to the other comment, one of the major differences in the process is a proper scone requires "rubbing" the butter into the flour, whereas in a biscuit you cut the butter in with a pastry cutter. This is what gives the textural difference, where a scone is crumbly and a biscuit is flaky. Most bakeries in the states don't want to invest the time in making good scones, so the just make muffins in a slightly different shape and call them scones. Trash.