Any scone I've ever eaten (around the world) was sweetened to some degree. American southern style biscuits are unsweetened and have a higher fat content than a scone. It's really hard to find decent ones outside of their natural range, even throughout a lot of the USA. I would never order them in say, Seattle.
As a counterpoint there's this article about the technique, not the flour, being the critical ingredient. I remember both because I dated someone from the south who missed the biscuits and I was trying to make better ones. The link you have made me think I needed to work on the flour. Then this made me think improving the technique was more important, but by that point I had gotten better at it. Now I'd have to restart the practice to make something I'm proud of. Most of the biscuits I make now get frozen and then shared for breakfast while camping or even backpacking.
None of that is to say I'm an expert, seeing that article just reminded me of a lot of biscuit making.
None of that is to say I'm an expert, seeing that article just reminded me of a lot of biscuit making.
https://www.npr.org/sections/thesalt/2019/01/19/686579106/is...