There are subtle difference and similarities between scones and biscuits, the main thing is the sugar and fat used, scone use butter and either cream or soured/plain milk, in the US the "southern" biscuits use either shortening or lard and buttermilk or plain milk, are less sweet more savory can have things like cheese, bacon, onions/scallions and sometimes ham in them.
Americans use them more as a bread item on the side or pour gooey gravy made with the sausage cooking remains and milk as a breakfast item.
Scones in the UK are either for tea, or snack, the Irish and Scottish potato and flat griddle scone are like the US as bread item served at breakfast to with a fry up or as a quick bite, and the amount of soda or baking powder can be varied to make either higher and thicker, the US crowd there to aid in the rise, were scones bake free or in a large piece and are cut.
In recent years, scones under that name have begun to appear in coffee houses. They are universally sweet, often containing fruit such as blueberries or raspberries, or else such flavorings as cinnamon.
In this book you will find more than 121 delicious recipes for Scones.
