They’re simply called “scones” in the U.S. You’ll see them in cafés and bakeries as triangular or round pastries, often with flavors like blueberry, cranberry-orange, or chocolate chip.

• Not the same as biscuits: In American baking, biscuits are flakier and less sweet, while scones are usually a bit denser and lightly sweet.
• Where to find them here: You can shop baked scones, freezer-to-oven options, and scone mixes on our site in bakery, frozen foods, and baking.
• Shopping tip: Availability can vary by location. Many options are eligible for pickup or delivery so you can get them when it’s convenient.

Many bakers use a short, 10–15 minute step to help scones bake up neater and more tender. While methods vary, these tips are commonly used:

• Chill briefly after shaping: Popping cut scone dough into the fridge for about 10–15 minutes can help the butter stay cold, which may improve lift and cleaner edges.
• Bake promptly after mixing: If you’re using a mix, try to get the dough into the oven soon after adding liquids since chemical leaveners start working right away.
• Preheat first: Have the oven fully preheated. For freezer‑to‑oven scones, keep them frozen until baking and follow the package directions.

These steps can help, but results may vary by recipe and oven.

Scones are best thought of as a quick bread, sitting somewhere between cake and biscuit. Here’s a simple way to look at it:

• Texture: Scones tend to be tender and crumbly, not airy like cake and not as flaky as American biscuits.
• Sweetness: Many scones are lightly sweet with mix‑ins (fruit, chocolate, glaze), though savory versions exist.
• Leavening: They typically use baking powder or baking soda (like biscuits), not yeast.

In the U.S., “biscuit” refers to a savory, flaky bread; in the U.K., “biscuit” can mean a cookie. If you’re shopping, you’ll find baked scones, frozen scones, and scone mix so you can pick the texture and flavor you prefer.

Styles vary, but here are common differences customers notice:

• Shape and size: British scones are often round and smaller; American scones are frequently triangles and can be larger.
• Sweetness: British versions tend to be less sweet and served with jam and cream; American versions are often sweeter with mix‑ins (like blueberries) and sometimes a glaze.
• Mix‑ins: British scones may be plain or include dried fruit; American styles frequently include fruit, chocolate, or nuts.

You’ll find both traditional mixes and café‑style options here, including baked, frozen, and baking mixes. Availability varies by location, so consider pickup or delivery to get the style you’re after.

It depends on your time, tools, and how much customization you want:

• Baked scones: Ready to enjoy with no prep—great for same‑day breakfasts, snacks, or hosting. Best when eaten soon after purchase.
• Frozen/thaw‑and‑serve: Convenient to keep on hand and bake or thaw as needed. Helpful for portioning one or two at a time.
• Scone mix: More hands‑on but lets you customize add‑ins, shapes, and glaze. Useful for brunches or gifting.

Think about oven access, how many you’ll serve, and storage space. You can browse all three types and choose pickup or delivery where available for added convenience.