I encourage diners to split the scone into two pieces. A well-made scone can be pulled apart with the fingers. Dense scones will need to be sliced with a knife.
Larger saucer-sized scones found in the Southwest counties of England might need to be broken again into quarters – just so you won’t look too hungry at teatime.
Your scone accompaniments most likely will be clotted cream and strawberry preserves. Clotted cream is the Crème de la Crème of the dairy world. It is 56% butterfat and as rich as butter – and sometimes just as yellow. (The term clotted is used to describe what this gooey dessert does to your arteries upon entry.)
This decadent concoction is sometimes called Devonshire Cream or Cornish Cream.
Warning! Never call it Devonshire Cream while dining in County Cornwall, or Cornish Cream when dining in County Devon. There is a great deal of pride found in the dairy products unique to each county. If in doubt as to where you are, simply call it clotted cream.