Understanding British Baking Vocabulary: Scones vs. Biscuits

American enthusiasts of "The Great British Baking Show" (known as "The Great British Bake Off" in the UK) and readers of British baking books soon realize that Americans and Brits use very different terms for baking. For instance, an American attempting a British biscuit recipe, hoping for a flaky, buttery treat for a breakfast sandwich, would face a morning letdown.

To eliminate confusion, we consulted experts to educate Americans on the key distinctions between British and American baking terminology and ingredients. This way, they won't find themselves aimlessly scouring U.S. grocery stores for black treacle (known as molasses in America) or a sandwich tin (the British term for a layer cake pan).

A Biscuit (U.K.) is a Cookie (U.S.)

Well, more or less.

Tim Brown, the department chair of the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island, hails from South Africa. After working as a pastry chef in the U.K., he moved to the U.S. Brown notes that his American students envision cookies as soft, thick treats loaded with chocolate chips and other indulgent ingredients.

In contrast, British biscuits are simpler, thinner, and drier, he clarifies. Some feature a cream filling akin to an Oreo, while others are enhanced with a chocolate coating. However, none come close to being moist or chewy.

"Americans might struggle to grasp how dry and crisp a biscuit is," Brown remarks, noting that biscuits, much like Italian biscotti — both originating from the Latin term for 'twice-baked' — are designed to be dunked in tea or coffee.

Digestives, a category of British biscuits, are typically round, firm, and simple, though they now come in a variety of enticing flavors.

"Americans have no direct counterpart to digestives," notes Lee Faber, an American writer and cookbook editor residing in the U.K. since 1981. Faber, who has adapted over 200 cookbooks for both American and British audiences, mentions that when a British pie recipe requires crushed digestives for the crust, she uses graham crackers for the American edition. Interestingly, graham crackers are unavailable in the U.K.

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

A British biscuit bears no resemblance to the soft, hearty American biscuits celebrated in Southern U.S. cuisine. The nearest British counterpart to these buttery delights is a scone, which is equally delightful. Both treats are made with flour, fat, liquid, and a leavening agent. The key distinctions lie in scones having less butter (since you’ll add butter, clotted cream, or jam while eating) compared to the richer, flakier American biscuits. Biscuits are typically part of a main dish (like chicken and biscuits), while scones are enjoyed during tea and can be either savory or sweet, depending on their additions. The American scone, often triangular, resembles a cookie, packed with butter, sugar, and extras like blueberries or chocolate chips.

An English Muffin (U.S.) is a Muffin (U.K.)

While 19th-century baker Samuel Bath Thomas popularized English muffins in the U.S., he didn’t create them. In the U.K., they’re known simply as muffins and have existed for centuries. They even inspired the classic British nursery rhyme "Do You Know The Muffin Man?" (who, by the way, lives on Drury Lane).

In the U.S., muffins are linked to cake-like, cupcake-shaped treats like blueberry or poppy seed muffins. In the U.K., these are occasionally referred to as American muffins. However, asking for an English muffin in Liverpool might earn you some puzzled glances.

Then there’s the crumpet. While similar in appearance to what Americans call English muffins, crumpets are entirely different. Both can be toasted and topped with butter and jam, but crumpet dough resembles thick pancake batter, resulting in a chewier, rubbery texture that’s surprisingly satisfying.

Additionally, crumpets are typically cooked on a griddle, with only one side heated, causing their air bubbles to rise to the top. In contrast, muffins are cooked on both sides, trapping their air pockets (known as "nooks and crannies") inside.

Pudding (U.K.) is Not Pudding (U.S.)

Due to the popularity of Jell-O pudding in the U.S., most Americans associate pudding with a creamy, custard-like dessert enjoyed on its own.

Pudding in the U.K. is far more varied. Broadly, it encompasses a range of dishes, both sweet and savory, traditionally prepared by boiling or steaming. This includes unusual delicacies like black pudding (blood sausage), white pudding (similar but without blood), and even haggis. Yorkshire pudding, however, resembles an eggy, airy popover.

On the sweeter side, Faber explains that 'pudding' is often used colloquially to mean dessert, as in, "What would you like for pudding?" even if the dish isn’t technically a pudding.

Brown notes that the nearest equivalent to American-style pudding in the U.K. is custard, which is rarely eaten alone but rather used in desserts like trifle or paired with stewed fruit.