Related: a hot dog is not a sandwich.
I used to live down the street from a very charming all-day eatery. There was coffee and pastries in the morning, a manageable sandwich selection at lunch, and a navigable dinner menu. Theoretically it was the perfect spot to cozy up with a scone and a pot of tea on a "sick" day. But no, this was not a scone I would partake in. In fact,What I gather these very kind folks did was simply fold lemon zest and dried fruit into a buttermilk biscuit dough.
Biscuits should be light—airy even—with well-defined flaky layers. Tender, yes, but sturdy enough to support or be dragged through gravy, a runny egg yolk, or a generous serving of maple syrup.It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam. Or, hell, all three.
A scone's finer crumb welcomes an addition, be it herbs, chocolate, or a simple handful of currants. Ever try to add raisins to a biscuit? Of course you haven't because you're not a crazy person. Would you want to eat that poor burned raisin hanging off a biscuit cliff for dear life? I didn't think so.
Look, I know my argument is slightly under-baked but this is one of the few food areas about which I have very definitive feelings. Can you tell?
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