Do you want to cause an international incident? Because this is how you cause an international incident.
HYDROX FOREVER!!
Screw you, Discourse.
“Bob’s you uncle.” No, he’s not.
“Softly softly catchee monkey.” WTF, dude. Like, really, WTF?
A “Christmas cracker” isn’t something you would eat twice.
Speaking of Christmas, pantomimes.
Canadians often use English expressions and spelling. But in Canada an entree is the main meal, as in America. It may not reflect the heritage of the word, but maybe it does reflect practical power dynamics.
A biscuit can be sweet like a cookie with soft-ish dough, but can also be sweet and hard, OR savoury and hard. Even crackers could be termed biscuits.
A British scone would never be served in a main course or with gravy but alone with butter, cream, and/or strawberry jam. They are usually served as a little snack for morning or afternoon tea, not with a meal.
There is no Brit equivalent to what the Americans call scones AFAIK; the closest in the soaking-up-gravy area might be Yorkshire pudding!
Another helpful site for you to chase after: Youglish.
This one is devoted to how words are pronounced in different Anglophone countries, the US, UK and Australia, sorry Canada, sorry Ireland. Pick your preference and hear actual speakers (gathered from videos on the web) say whatever word you want, in context. You might discover that there are multiple ways of saying the same combination of letters, no matter the country of origin.
There seems to be a tendency for UK speakers to Anglicize a borrowed foreign word, while US speakers try to do it closer to how they do it in wherever the word came from (“try” being the operative concept here). So an American almost always says the Spanish “junta” as HOONT-ah, (missing the throaty part of the H sound) a Brit is equally likely to say JUN-tah, “J” as in jumbo.
The British equivalent to what Americans call scones are scones.
American biscuits are very similar to a scone, but less sweet. When Americans eat ‘biscuits and gravy’ it is a specific savory main dish with a very specific gravy-a thick white cream gravy with crumbled pork sausage mixed in. Biscuits aren’t routinely used to soak up the kind of brown gravy you’d get with a beef roast and serve with Yorkshire pudding.
Americans have biscuits, we have scones but we’re clear which is which and which ones we eat with sausage gravy. Other main dishes might be created with biscuits with chunks of chicken or turkey in a thick cream gravy, but again not a thin brown gravy.
My biscuits come from a tube that you open by whacking it on the corner of the counter. Got the Pillsbury Doughboy on the label. Utterly un-sconelike.
A scone, UK or US is mostly a sweet bread, maybe with a bit of chopped fruit in. If it isn’t sweet, it isn’t a scone.
A US biscuit is utterly positively not sweet and is served only with savory stuff. Yes, some people will put sweet jam / jelly / preserves / honey on a biscuit. But those people should be killed. And even they won’t mix a savory topping with a sweet topping. One or the other.
Perhaps in recipe but not in usage, which is what I was describing!
Post-Brexit, do British people still say “e-numbers”? As in, “put down those oreos—they’re full of e-numbers.”
I begs to differ! Here’s a classic scone recipe; ingredients are
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3 cups self-raising flour
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80g butter, chilled and cubed
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1 to 1 1/4 cups milk
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Plain flour, for dusting
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Jam, to serve
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Whipped cream, to serve
So the only sweetness in the dough comes from the milk.
Given the popularity of TV series in many different countries, I doubt that too many people are baffled these days by similar expressions.
But it is curious that in Britain people bemoan Americanisms (but still use them), whereas in America Britishisms often seem to be seen as cute or endearing. Maybe I’m wrong but that is my impression.
You’ve never had chocolate gravy with your biscuits?
At some point, there’s a difference between a pudding and a sausage. All I’ve found is conflicting information.
Yorkshire puddings differs from popovers by virtue of the batter being poured into drippings vs butter. But I’ve seen Yorkshire pudding recipes that call for vegetable oil.
Nothing to do with Britain, but I can’t tell the difference between a mandolin and a balalaika either, and couldn’t guess who’d win a Deadliest Warrior match between a Maccabee and a Macabebe if you took away the latter’s rifles.
Two of my best friends (a husband and wife) moved from Ireland to the US thirty years ago, when they were in their 20s. Soon after arriving here, they went out to eat at a restaurant that served breakfast food, and saw “biscuits and gravy” on the menu. They felt compelled to order it, as the only thing that they could picture – based on their own experiences in Ireland) – was a plate of cookies, with brown (beef) gravy poured atop it. They were pretty certain that that was not, in fact, what it was, but they were completely confused.
Obviously, it wasn’t what they expected. 
Very, very rarely, but it has occurred in late evening (after the 9pm “watershed”) dramas, for shock value: a few years ago, in a biographical drama about Mosley, the Fascist leader, and this year in Sherwood, by one semi-criminal matriarch to a really murderous rival matriarch.
[cough]