Simple Quick Breads

American biscuits and British scones are the quintessential plain quick breads. They are both made with a simple dough—based on flour and milk or buttermilk raised with baking powder or baking soda—and flavored with little else except salt and a few tablespoons of butter. For scones, the dough is lightly patted out with a fist on a floured surface to about ¾ in/2 cm thickness, then stamped in rounds. The crust of scones is pleasantly floury and the flavor slightly acid. Numerous variations may be made with dark flours and dried fruits, but the texture should always be soft and light. Scones are a British teatime treat, split and spread with butter, or served in the Cornish style with clotted cream and strawberry jam. They are best while still warm.