What is the difference between muffin and scone

Perfect for slathering with butter or jam, or covering with gravy. Muffins: Cake-like, moist, dense, crumbly consistency, usually sweet, sometimes savory. Not good for the waistline. Scones up here are like a deep fried indian bread served with honey butter. Now I want some and the only place that made them went out of business years ago. Help with scone "blow out". If I make scones today Savory dinner scones, Tried and True?

Scones are like very similar to biscuits. For me the basic difference is that I add sugar to scones and usually berries, such as raspberries, blueberries , blackberries, etc. But they are also good plain. Biscuits, Southern, Country, Baking Soda, etc They can be made with cream, milk or buttermilk.

I don't think either of them should contain eggs. Both of them have the fat butter, lard, shortening cut into the flour before adding the liguid and they both require a light hand. Overworking the dough creates tough biscuits and scones. Scones like biscuits can be cut into rounds, but more often than not they are triangles or wedges. Like Ann T, in my area scones are very like biscuits, but sweeter. Biscuits are not sweet, but sometimes mine contain savory ingredients like cheese or bits of smoked ham, maybe green onion or chipotle.

Muffins are much more like a cupcake, occasionally savory but usually sweet. Some of the things that are passed off as muffins in my area, like chocolate chip or spice are so like cupcakes I couldn't tell you the difference other than muffins are not usually frosted. As Ann said, it's all a matter of personal taste. Muffins are sweet and more cake-like. But since I don't like cake, I'd rather have a lot of fruit in muffins to crowd out the cakey muffin dough.

I'm with Ann on this one. Especailly the part about neither containing eggs and no sugar in the biscuits. I think of scones as "sweet" biscuits. When savory ingredients are added, the line blurs, but generally scones use cream where biscuits use milk or buttermilk. Muffins, I think of as miniature quickbreads, but as Annie pointed out they seem more and more like cupcakes these days.

Hard to find a good muffin anymore Well theres no eggs, flour, butter, baking powder and soda, sugar, milk and sour cream. To make it more of a "true" scone - what would you do? It's probably like vegetable soup - a million opinions on what that means and most of them different.

To me, a biscuit is flour, a fat usually lard, shortening, butter or a combination thereof , and milk or buttermilk, and leavening. The scone would be riched, denser and sweeter than a biscuit, and not as flaky a texture.

A muffin would use a liquid fat rather than solid i. Sounds like the only difference here is the sugar. Wasn't anything like a sweet biscuit.

Maybe it has more fat than a biscuit? I'd like to take something out to make it a little more biscuity but I'm not sure you can do that? I love them all for what they are Real British scones are like British humorsteeped in tradition, dry as a bone, and often tasteless. Which IMO translates to: "We don't like scones so we made something we liked and called it a scone.

I like real British scones. As a matter of fact, when business takes me to England, I start thinking of how to fit in a good cream tea or two or A proper scone is the perfect foil for some good jam and clotted cream or clotted cream and good jam. Simple and sturdy enough to support those ingredients. The ones I've had are pretty consistent and they aren't much like American scones. They are denser and less sweet than muffins.

They aren't as flaky as a biscuit and they are mildly sweet. The ones served at cream tea are usually circular. Here is a blog that has pictures and a recipe. I can't speak for the recipe but the pictures look right. Oh - and to answer part of the original post - putting the butter in after the liquids would change the texture of the result. The purpose of putting butter into flour first is to coat bits of butter with flour - so the water can't get everywhere, the butter bits flatten when the dough is rolled or shaped and that makes flakiness.

The kind of scones I like are a yeast bread and are fried. After cooking make a hole in the end and pour in a spoon of honey. Some of us in the north ate them sweet, with honey or berries but they were mostly used as a utensil to scoop out stews or meat from the pot.

The southwestern tribes ate them kind of like a taco with that spicy savory filling folded into the middle. Everyone ate them folded around whatever dinner was available and good, I think. And the ever-present elephant ears I get at the county fair also remind me of fry bread, kind of.

Using a name like soonergrandmom you probably could figure out that I live in Oklahoma. Fry bread is a frequent thing for kids to make in school, or Scouts to have at camp, etc. It's a native American hold-over that we all enjoy here. If I have bread dough made and don't have time for the 2nd rise, that is the way I will cook it. It's yummy. My opinion Take a recipe for biscuits add sugar and fruit and you have a scone Take that mixture and add eggs, more liquid, more fat, a little more baking powder and you have muffins And, if you feel adventurous, try different ingredients I took the basic recipe and created, apricot with mini chocolate chips, apple-walnut and chocolate scones with fresh black cherries I always loved the scones served on the Air Canada flight London to Vancouver.

Just before arrival in Vancouver after we'd spent the night flying, we'd awake that's if we could possibly sleep to fresh coffee and wonderful scones with Devon clotted cream and strawberry jam.

They were heavenly! Lately they've been serving a disgusting slice of hot pizza instead. What a disappointment! Those scones with cream and jam were the best part of the flight LOL! They all depend on the fat to shorten the gluten strands.

And I love chocolate chip scones as well as ones that are packed with oats. Growing up in Oregon, I recall the scones that we would get from the little old farm wives at the scone booth at the state fair in Salem each summer. They were much smaller than what you see now, the size of a well-built biscuit, completely plain, and made with little or no sugar. They were served piping hot from the oven, slathered with homemade raspberry jam.

I cannot bring myself to tarnish their memory with the huge, sugary scones I see in most cafes these days.. I regularly make savory muffins. I do like scones better, for the most part. In five words: Scones are shorter than muffins. All a good scone needs is a mug of tea.

Scones--only if accompanied by copious amounts of Devonshire or clotted cream. On the other handmuffins Followed by a Liptitor chaser And unlike muffins, scones can be either sweet or savory. And I guess we could say that scones are better than muffins, if we're also prepared to state that biscuits are better than bread, but why go there?

The first thing I have to say is, "What? No butter on a muffin?? If given the chance, I'd spread it on Oreo cookies like my grand-father-in-law. But I digress I think you hit the nail on the head. Muffins are wetter and cake like.

Scones are like biscuits on steroids and require MORE butter than a muffin. You can also make a ham sandwich in a savory scone. I wouldnt suggest that with a muffin. For me, a muffin is complete in itself and a scone, being drier, usually needs butter. So if I'm out I'll grab a muffin and if I can sit in an organized way plate and knife I go for the scone. They can get away with being harder and I think will be kept on the store shelf much longer than a muffin so if you're not careful you can get a real slab of 3 day old concrete.

Cancel Print. The Epicurious Blog. Scones vs Muffins by Esther Sung. Tagged with: Baking. Scones are much more like a biscuit and less like muffins or breads. Another major difference: muffins have eggs, and scones don't. Isn't that correct? If we're talking savory, scone. If we're talking sweet, muffin. Blueberry muffins! Eating them reminds me of childhood. My mom used to make them all the time.

I'd always choose a scone. Hugh Acheson. Shauna James Ahern. Kelly Alexander. Serena Bass. Rick Bayless. John Besh. Ethan Book. Joanne Camas. Melissa Clark. Annie Copps. James Oliver Cury. John T. Josh Friedland. John Frizell. Doug Frost. David Guas. Jennifer Iserloh. Traci Des Jardins. Raphael Kadushin. Filo is the lowest-calorie option too, and it's easy to use. Are scones fattening? They are typically extremely high in calories from the heavy butter and cream.

And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Which is better for you bagels or English muffins? Here is a quick and easy way to save calories.

Instead of having a bagel for breakfast, reach for an English muffin. Making this swap can save you close to calories. A large fresh bagel can have up to calories, while a standard English muffin only has around calories. Which is healthier muffin or croissant? Croissants are packed with butter, and scones and muffins are typically large individually-baked pieces of cake. A plain croissant is really your best bet, ranging from to calories.

Reduced-fat or fat-free muffins can be lower in calories, but they are not diet foods. Why do my muffins look like scones?

There are many possible reasons for this muffin problem. Old leavening agents that have lost their potency. If you're positive that your baking powder or baking soda is perfectly fine but your muffins still don't rise, maybe you'll just need to use a little more of it. Your oven might not be hot enough.

What's healthier bacon and eggs or pancakes? A stack of pancakes is high-calorie to start—and "easily soaks up an extra calories' worth of syrup and butter," says Stephanie Middleberg, RD, a nutritionist in New York City.

You'll save more than calories by ordering the bacon-and-eggs plate, while benefiting from up to 30 grams of satiating protein. What happens if you over mix muffin batter? Chopped nuts, fruit and other small "add in" ingredients may be combined with the dry ingredients or folded gently into the batter near the end of mixing.

Why are rich tea biscuits called? Originally called Tea Biscuits, they were developed in the 17th century in Yorkshire, England for the upper classes as a light snack between full-course meals.

The plain flavour and consistency of rich tea makes them particularly suitable for dunking in tea and coffee.