Bakers don't pile add-ins into biscuits (dried fruit, chocolate chips, ham and cheese) like they do with scones. With their ...

Biscuits and scones are notoriously similar ... you'll likely get descriptors like "light and flakey" and "plenty of tender layers." Biscuits also tend to have a rich, buttery flavor that plays ...

Grate the frozen butter. Alternately, you can cut it into small bits (the smaller the better) with a sharp knife. Stir ...

Today the only limitation is one’s imagination. In America and some parts of Canada, the term biscuit is applied to a scone-like mixture which is served at breakfast with bacon and eggs ...

Do brush with egg (not milk, like I usually do ... “Be careful not to twist the biscuit cutter when stamping out the scones. If you do, they may not rise evenly.” Arrange the scones on ...

You may not need all the milk, don’t add too much, it should be a crumbly dough-like consistency ... you will end up with crunchy biscuits instead of fluffy scones. Using a medium-sized cutter ...

Mary Berry's scone recipe makes the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas. Equipment: You will need a fluted 5cm ...