On Thu, 25 Aug 2011 10:32:46 +0100, Jonathan de Boyne Pollard
> wrote:

>>>>> An Australian scone is a sweet thing - I wouldn't have picked it as
>>>>> the same as an American biscuit.
>>>>
>>>> Really? The scones I'm used to don't become sweet until after you've
>>>> spread on the jam and cream.
>>>
>>> Then you're making them wrong.
>>
>> Nonsense. I'm with Peter. Cheese scones, herb scones etc. Some plain
>> scone recipes include sugar but many don't.
>
>You're not exactly with Peter ... unless you are spreading jam and cream
>on those cheese scones.

But mark the "etc". Aus and other scones may be plain: you use these
much like bread. And they can be either separate small ones or one
bigger round marked into triangles (I think an American reader
mentioned triangles, too).

As I've mentioned before, accidental experience reveals that
overcooking Brit-type plain scones results in something not at all
unlike a plain biscuit, so it's easy to understand the AmE usage.

--
Mike.