“Sugar and shape are the only difference between biscuits and scones,” posits famed New York Times food writer Molly O’Neill.
In her 1998 piece “Jam Session,” she explores the connection between the American south’s long marriage to light, airy biscuits and Scotland’s fondness for the sweet tea cakes called scones.
Both are leavened with baking powder [...]

You can put in baking powder. You can put in crackling’s. You can even add jalapenos and bake it in a muffin tin. But whatever you do, don’t you dare put sugar in my cornbread! Read more of this essay…
Special equipment: A well-seasoned 12-inch cast iron skillet or a 9-by-9 glass baking dish
Ingredients: 3 C. [...]