I can tell a difference between a cookie and a buiscit.
I class a cookie as something that is crunch(ish) and soft(ish), like a cake.
( G/PP 💩💩💩💩💩&#128, Mon 30 Nov 2009, 20:18, 1 reply, 16 years ago)

I go by what it says on the box
witch usually ties in with what you suggest
( willenium Fist bump for verification, Mon 30 Nov 2009, 20:39, Reply)

You put sausage gravy on biscuits.
Cookies are dunked in milk. Scones are wierd dry things you eat with tea.
(MichaelS wasn't picked again, Mon 30 Nov 2009, 20:44, Reply)

This is probably too long but we mericans need to educate you Brits:
Homemade biscuits are so easy to make, and if you follow a few simple rules, they will always turn out fluffy and delicious. I use what I call the Grandma Method. I don't use a pastry cutter, or a fork, I use my clean hands to work in the butter with the flour. It's messy, but it works for me. Whether you do this or another method, it's important not to overwork your biscuit dough. Mix until it's all moistened, and then GENTLY fold it over rather than kneading, then roll it out, or pat into shapes.

Baking Powder Biscuits
(from a 1933 Recipe)

Ingredients:

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk
Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.
(MichaelS wasn't picked again, Mon 30 Nov 2009, 20:48, Reply)

scones should be hot and fluffy,
covered in either real butter, or jam and cream along with a good pot of tea.
( willenium Fist bump for verification, Mon 30 Nov 2009, 20:50, Reply)

I do not believe I've ever
had a real scone.
(MichaelS wasn't picked again, Mon 30 Nov 2009, 20:52, Reply)

Its worth the flight to devon to get them done right

( willenium Fist bump for verification, Mon 30 Nov 2009, 20:54, Reply)

I apologize
I'm in an airport on a conference call right now about writing a doccument on remediation of dense non-aqueous phase liquids ans going slightly bonkers. Otherwise I would never presume to pontificate on cookies and scones, etc.
(MichaelS wasn't picked again, Mon 30 Nov 2009, 20:52, Reply)

What phase are they in?
Windsor type I, II or III, or olephatic?
( willenium Fist bump for verification, Mon 30 Nov 2009, 20:54, Reply)

generally residual phase ganglia
or diffused into low K portions of the aquifer which makes them a bitch to clean up and keeps us hydrogeologists in jobs.

Call is over now, one more free drink in the Delta room then off to my hotel to research scones.
(MichaelS wasn't picked again, Mon 30 Nov 2009, 20:56, Reply)

This is accurate
en.wikipedia.org/wiki/Cream_tea
( willenium Fist bump for verification, Mon 30 Nov 2009, 20:57, Reply)

Those look great
It's clear that I am one of the great unwashed and uneducated mericans. You need to set up a b3ta scone get togehter which all of us ignorant mericans can use as an excuse to travel to the UK.
(MichaelS wasn't picked again, Mon 30 Nov 2009, 21:00, Reply)

Find a bash and get someone to set it in motion

( willenium Fist bump for verification, Mon 30 Nov 2009, 21:04, Reply)