Just before Mother’s Day, I wrote about the distinction between High Tea and Afternoon Tea. They are historically very different but often seen as the same thing in North America. (Basically, what the majority of North Americans call High Tea is actually Afternoon Tea.)
Following the article, I started to get questions about the difference between scones and biscuits. Again, the world would not end without knowing the distinction, but terminology is important.
Scones and biscuits are very similar; depending on who you ask, even pastry chefs could agree that they are essentially the same.
Scones are a type of quick bread or pastry originating from the United Kingdom (people debate whether credit goes to the Scottish or English) and biscuits can refer to a variety of baked goods. In North America, biscuit tends to refer to a flour-based baked good similar to a scone. Both can be sweet or savoury, but scones tend to be sweeter and biscuits savoury.
The Southern buttery biscuit is part of American culture, but the word “biscuit” is still used in the UK. However it would generally refer to a cookie biscuit known as a Digestive cookie in North America. It’s the same thing with the words “chips” or “puddings”, which are words for “fries” or “desserts” in North America.
In terms of the recipe, it varies for scones and biscuits. Some argue one has more butter or cream, or one should be flakier. Then there are the debates over buttermilk or cream, butter or lard, which has more sugar etc....
People tend to think of biscuits as buttery, fluffier, bigger and flakier, but those aren’t a definition; they are just common characteristics associated with them.
Now we know the difference, let’s find out where to get each in Vancouver.
1) Scones at Xi Shi Lounge at the Shangri-La Hotel – The scones are the most beloved item on their signature Afternoon Tea menu, which they actually call by proper name “Afternoon Tea” and not High Tea. The scones are of my favourites in the city with a crisp exterior, buttery flavour, and a touch of sweetness and salt.
2) Cheese scone at Beaucoup Bakery – It is one of owner Jackie Kai’s most popular baked goods which sells out earliest. It’s very rich and substantial with a tender melt-in-your-mouth crumb. She uses white cheddar cheese and gruyère for intense cheesiness and salty flavour. It’s almost a meal in itself.
3) Burgoo biscuit at Burgoo – I haven’t had one in a while, but it’s supposed to be a Kentucky-style biscuit. Yes, biscuits vary according to States, but those differences are for another article. For local biscuits they are good; they’re not as cheesy as Beaucoup Bakery’s, although nice for dipping into their variety of soups.
4) Biscuits and Gravy at Jethro’s Fine Grub – A local favourite for brunch. They’re not my favourite although they are still good. It’s a generous serving of Southern buttermilk biscuits smothered in gravy. The gravy steals the show with bits of sausage links, ham and bacon cooked into it.
Follow Mijune’s culinary adventures on her blog, or follow @followmefoodie and #FMFinBarcelona on Twitter and Facebook for live updates.
