Yesterday a family member attended the British Isles Show at the CNE Queen Elizabeth Building and came home with scones. I had one for breakfast, heated slightly with margerine - quite tasty. But in England I don't think that's the customary way to prepare them. Perhaps you know. Also what you usually eat with them. Thanks.
Just IMHO, jam on a scone is overkill--I love good preserves but in this case they're overwhelming, and you miss all the subtlety of a good scone. Clotted cream and Devon cream sound good but I've always been disappointed when I actually had them. I'll take mine warm, with butter, thanks.
I did a junior year abroad at a little college near London. The college refectory made some of the most dreadful food I've ever had put before me, but their scones redeemed them. They were baked, with currants, and they served them hot from the oven with butter only. We had them every morning with coffee at the break between classes at 11 am. They were heaven
I've never been able to recreate scones quite like those, but this recipe is very good:
Scones to Die For
I've also seen recipes for scones cooked on the griddle. They're apparently traditional in some parts of Britain, but I've never had them. Sounds interesting, though.
You're right, Bob. we don't usually eat scones for breakfast or warm, but in place of a cake
Cut them across in half and butter each half. Add the best jam you have to each half (strawberry or raspberry are traditional). Then top with clotted cream if you can get such a thing your side of the pond. Very stiff double (heavy?) cream will work fine. Eat.
Some scones have fruit in them. These are nothing more than an affectation which detract from the gooey luxury of scone, butter, cream, jam!
Oh, yes, jury's out on how to pronounce the word. Some parts of the country have it as scown (long o). Others (inc mine) have it as skon (short o).