midlandsgrimpeur
Active Member
I agree in part - it's the clotted cream that's the critical item. I could easily do without the jam, a freshly baked scone is a very useful and tasty way of serving the main ingredient (but ice cream made from clotted cream and coated in clotted cream in a waffle cone is an even better method).
I do like the jam and cream combo, but agree the clotted cream is the focal point. This scone and butter nonsense is a sham, butter is for bread/toast!