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Sweet Scones

A Scone Is Not a Biscuit Biscuits should be light—airy even—with well-defined flaky layers. Tender, but sturdy enough to support sausage gravy, a runny egg yolk, or a generous serving of maple syrup. A scone should not flake like a biscuit. It can have layers of course, but they should err on the side of crumbly. Scones tend to be richer, frequently including both eggs and cream in the recipe. And they are intended to be consumed witt clotted cream, or butter, or jam. Or, hell, all three!
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