Scones vs Muffins (2024)

If you have never been to the UK it is highly possible you have never faced a scone. I must say, even I wasn't really sure what's so interesting about a scone and why not just go with a muffin at first. But having lived in Scotland now for quite some time, scones have definitely found a way into my kitchen on many occasions.

So what are they and how do they differ from a muffin? Scone is more like a bread-like bake. If cooked well, it will have a nice crunchy outside and soft inside. Muffin is more like a cake. Muffin batter is fairly wet and easily poured whereas a scones batter is dense and easy to handle by hand.

The number 1 scone in UK is obviously the sweet kind you have with clotted cream and jam, but me, being more of a savory kind of a gal prefer my scones salty. So here is a great recipe for savory scones. Ps! To make scones, you do not need any fancy tins and wrappers, just a simple oven tray! :)

Sun dried tomato scones (makes 6-8 scones)

You will need:

225g flour

50g butter

1tsp baking powder

Wee bit of salt & parmesan

Dried herbs

90g sun dried tomatoes

1 medium size egg

100ml milk

Mix flour, baking powder & herbs together. Add cold butter and rub it into the dry mix.

Grate parmesan and chop tomatoes into wee bits. Add them to the mix.

Stir in a beaten egg and milk and then mix the dough. It will be stiff and fairly sticky.

Depending on how big scones you want to make, divide the batter into 6 or 8 parts. Keep your hands wet and make all the parts into wee patties that are about 2 cm high. Put them on a baking tray that's covered with a baking paper and leave plenty of space in between of patties. They will rise quite a bit in size when baking. Bake about 15-20 minutes in a 200 °C oven. Serve cold with cream cheese or butter.

Enjoy!

Ps! Proper parmesan is naturally lactose free! For more information about lactose free cheese check out this post!