Gingerbread Scones Recipe (That Taste Like Christmas!) (2024)

FAQs

What's the difference between a scone and a sweet biscuit? ›

"Scones are typically made using a quick bread method with a higher ratio of liquid to flour, and sometimes no butter at all," says Snyder. In contrast, biscuits have a high ratio of butter, and the lamination process needed to achieve flaky layers is a key differentiator to scones.

But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique! This gives the shortcake a sweet taste and tight crumb—perfect for soaking up the juices from the fruit topping.

Spices give any gingerbread its delicious aroma and memorable taste. Ginger is the spice you will find in every gingerbread recipe. It comes from the knobby rhizome of a tropical plant and has a peppery zing and spicy scent.

Biscuits and Scones Are Both Quick Bread

Next to each other, a biscuit recipe and a scone recipe may look deceptively similar. Classified as "quick bread," these recipes simply mean they are pieces of bread that rise during baking because of chemical leaveners like baking powder and baking soda.

A plain, chocolate- or vanilla-glazed version will often be lower calorie than the a small-sized scone, though they're largely equal in calories from saturated fat (and short breads like scones typically pack more sodium than their doughy counterparts).

​Superstitions about gingerbread flourished in the 17th century. Witches supposedly made gingerbread figures, ate them, and thereby caused the death of their enemies. Dutch magistrates went so far as to declare baking or eating molded cookies illegal.

Molasses is the essential ingredient in gingerbread cookies, providing the chewy texture and almost burnt sugar flavor that characterizes the treat.

You might need a teaspoon or two more cream as its consistency is thicker than milk. Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

What is a scone called in America? ›

A Biscuit (U.S.) Is a Scone (U.K.)

A British biscuit is not remotely similar to the fluffy and filling American biscuits made famous in Southern American cuisine. The closest British equivalent to those buttery miracles is a scone, which ain't too bad either.

How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

In most of North America, nearly all hard sweet biscuits are called "cookies" and savoury biscuits are called "crackers", while the term "biscuit" is used for a soft, leavened quick bread similar to a savoury version of a scone.

A Biscuit (U.S.) Is a Scone (U.K.)

Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.

Over the years, a higher ratio of sugar in the dough became common, creating a more crunchy exterior pastry that is now the beloved scone. So there you have it: Southern biscuits have more butter and acidity (from the buttermilk), making them extra fluffy and flaky.