Anonymous wrote:The dry ones are awful. Fresh, moist ones can be good.

Try Reynolds Tavern in Annapolis.

+1 we’ve had good luck with ‘sticky fingers’ mixes at home.

Anonymous wrote:A flapjack in the UK would be called an oat bar in the US.

https://www.bbcgoodfood.com/recipes/1148640/yummy-golden-syrup-flapjacks

American cookies are British biscuits are mostly the same. But in the US, the canonical "cookie" is a soft chocolate chip version. When British folks think about making biscuits, they are more likely to think of a crunchy version. Like a gingersnap. And possibly something that you roll out and shape. And of course on Bake-Off they are going the extra mile. You *can* ice a biscuit, but most of us wouldn't bother on a day to day basis.

Thanks! I like the show, but all the names are so confusing. When they make Viennese cakes and pastries, then I get it!

A flapjack in the UK would be called an oat bar in the US.

https://www.bbcgoodfood.com/recipes/1148640/yummy-golden-syrup-flapjacks

American cookies are British biscuits are mostly the same. But in the US, the canonical "cookie" is a soft chocolate chip version. When British folks think about making biscuits, they are more likely to think of a crunchy version. Like a gingersnap. And possibly something that you roll out and shape. And of course on Bake-Off they are going the extra mile. You *can* ice a biscuit, but most of us wouldn't bother on a day to day basis.

I don't really get British deserts, well, some of them. What is a biscuit? Watched Great British Bake Show, and it is really cookies, I think. With frosting, but they knead it? Why do you knead a cookie?

Anonymous wrote:Cook’s Illustrated cream scones are so worth making. They’re wonderful! I make them at least once a month. More in the fall and winter and always on snow days.

If you’d share this recipe, we’d be forever grateful.

Hmmm, I love my homemade cranberry, macadamia nut, white chocolate scones.

I've never had a store bought scone though. I do love me a dry ass stale tasting biscotti with black coffee.

Cook’s Illustrated cream scones are so worth making. They’re wonderful! I make them at least once a month. More in the fall and winter and always on snow days.

Anonymous wrote:

Anonymous wrote:I’m British, and this discussion is confusing to me because I had thought that the things called scones here were just an entirely different baked good to the English scones I’m used to. Not trying to be like an English scone, just a totally different thing. Like what you call biscuit and what I call biscuit are completely different and not trying to be the same thing at all. Actually, now I think about it, an American biscuit is probably closer to an english scone.

English scone = American biscuit
English biscuit = American cookie
English flapjack = American variation of coffee cake
American pancakes (sometimes called flapjacks) = English what?
Starbucks scone = hockey puck!

Close. IMHO:

English scone = English scone
American biscuit = American biscuit. Can be similar to an English scone made without the sugar, but there are a lot of varieties out there that differ mostly in the type of fat used (lard v butter v heavy cream v margarine that all yield very different results)
English biscuit = American cookie
English flapjack = American quick bread or coffee cake, baked to the height of a brownie.
American pancakes (sometimes called flapjacks) = American pancakes. Similar to a crepe that you might make for shrove Tuesday, but thicker.
Starbucks scone = hockey puck! Yes! Gross!

The King Arthur Blueberry scones are awesome.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love a good scone with clotted cream and jam. Now whether to eat them Devonshire or Cornish is a whole other issue.

Devon all the way. Damn it, now I am dying for a good scone, done properly.

American scones aren't good. British ones with clotted cream and jam? Holy cow.

I'm American but DH is British.

I'm the PP above who lived in England as a kid (and prefers them Devonshire-style), and have had a few good scones here. They have all come from small, local bakeries (in one case, where the head baker was British). No mass-produced crap.

Where can I find this good bakery? I would love to try a real scone, Devonshire or Cornish.

Village Sweets in Arlington

ALEXANDRIA Pastry Shop in Alexandria

The dry ones are awful. Fresh, moist ones can be good.

Try Reynolds Tavern in Annapolis.

Zingermann’s scones are the best I’ve ever had. Enjoy, Sasha Obama.

Anonymous wrote:I’m British, and this discussion is confusing to me because I had thought that the things called scones here were just an entirely different baked good to the English scones I’m used to. Not trying to be like an English scone, just a totally different thing. Like what you call biscuit and what I call biscuit are completely different and not trying to be the same thing at all. Actually, now I think about it, an American biscuit is probably closer to an english scone.

English scone = American biscuit
English biscuit = American cookie
English flapjack = American variation of coffee cake
American pancakes (sometimes called flapjacks) = English what?
Starbucks scone = hockey puck!

Anonymous wrote:Dean and Deluca had cherry scones that were to die for.

That was sticker shock, not flavor.

Whole Foods has some very good oatmeal scones in their bakery section. They are a rare treat though - so much sugar.