Muffins and scones are both sweet, confectionery items, mostly consumed for breakfast or high tea.
|Additions||Traditional muffins are made of berries, nuts and fruits.||Jam, jelly, fruits, cheese.|
|Leavening agent||baking powder, baking soda. Does not contain yeast (except English muffins).||Baking powder|
|Frosting||No frosting on top but can be glazed.||NA|
|Types||Plain, blueberry, orange- cranberry, chocolate chip, carrot, lemon-poppyseed, honey-bran, among others.||Plain, blueberry, strawberry, chocolate, cheese, apricot , raspberry, cherry.|
|Variations||Muffins can be plain or have flavors, fruit or nuts added to the batter.||Scones can either be plain or topped with preserves or Devonshire cream. Also nuts and fruit such as cranberry can be added to the batter, or used as filling.|
|Definition||Small breads similar to cakes but not as sweet as cupcakes with flavors and fruits added.||Small leavened bread which resemble rich flaky biscuits|
|Nutrition||Slightly less in fat and calorie count (and hence slightly healthier) than a scone.||Slightly richer, sweeter and more buttery in taste than a muffin.|
|Description and texture||The perfect American Muffin is symmetrical with a domed top.The surface is bumpy and the volume of the batter should double during baking. It should feel light for its size and when cut in half its interior should be moist and tender with no tunnels.||Scones are light, with a biscuit0like texture, and a light to golden brown floury top and bottom with white sides. The texture of the interior of the scone should be light and soft, and white in color.|
|Bakeware||Baked in muffin cupped trays.||Baked on a flat baking sheet.|
|Ingredients||'American-style' muffins made, not from a yeast dough and use a chemical leavener (baking powder or baking soda) along with flour, milk, sugar and butter. It is a cross between a bread and a cake.||Wheat, barley or oatmeal or with baking powder as a leavening agent, butter, sugar, milk and eggs.|
It is hard to say where Muffins originated, but American style muffins are very popular as a breakfast snack served warm either sweet or savory in America. Scones are eaten usually at tea time. The blueberry muffin is the official state muffin of Minnesota.
The scone originated in Scotland and is eaten mostly in commonwealth countries such as Canada, New Zealand, Australia and Ireland, and now also in the United States.
Differences in Ingredients
'American-style' muffins are not made from a yeast dough, but use a chemical leavener (baking powder or baking soda) along with flour, milk, sugar and butter. It is a cross between a bread and a cake.
Scones are made from wheat, barley or oatmeal, often with baking powder as a leavening agent, and butter, sugar, milk and eggs.
Shape and Texture of a Muffin vs Scone
The 'perfect' American Muffin is symmetrical with a domed top. The surface of the muffin should be bumpy, and the volume of the batter should have almost doubled during baking. The muffin should feel light for its size and when cut in half its interior should be moist and tender with no tunnels.
Scones are light, but with a biscuit-like texture, and a light to golden brown floury top and bottom with white sides. The texture of the interior of the scone should be light and soft, and white in color. Fast Breads by Early & Morris describe a scone as “lighter than a biscuit, smoother than an English muffin, heavier than a muffin, and thicker than a flat bread.”
American muffins come in a variety of flavours: Plain, blueberry, orange- cranberry, chocolate chip, carrot, lemon poppy-seed, honey-bran, among others.
Muffins and scones generally fall in the same calorie range (400-550), depending on the flavor and type. In general, scones are slightly richer.