Ranee at Arabian Knits wrote:
>
> In article >, Arri London >
> wrote:
>
> > Ranee at Arabian Knits wrote:

<snip>

> > We may also be talking at cross purposes. Flaky, to me, means along the
> > lines of good pie crust. Plus flaky and crumbly are unrelated, in my
> > mind map. Of course, OK isn't the South anyway Don't think I ever had
> > biscuits there.
>
> The way we eat/make our biscuits would resemble pie crust. It is
> thicker, and therefore doughier, than pie crust would be, but is
> definitely flaky, with discernible layers. Like a cross between puff
> pastry, pie crust and bread.

Got it. 'Layered' and 'flaky' mean different things to me. Something can
be 'doughy' but in layers. It won't be 'flaky' the way I understand
flaky. Still haven't had a US biscuit that had anything to do with the
texture of either pastry or pie crust.

Either way, none of those textures resemble a decent English or Scottish
scone. The US scones I've had were mostly crumbly and dry. Bad UK scones
can certainly turn out the same way. They don't break into layers.