Helpful person wrote:
> On Sunday, March 23, 2014 12:59:33 PM UTC-4, Christopher M. wrote:
>> I'd like to take this time to reiterate my sentiments from last
>> March 23, in respect to the proportions of butter and jelly that are
>> typically used on scones, muffins etc. Many people these days tend
>> to use little butter and mucho jelly. This may be healthy, but doing
>> the opposite (mucho butter and little jelly) is something special
>> and cool.
>>
>> W. Pooh (AKA Winnie P.)
>
> For scones try a small amount of butter and jam
> and piled high with whipped real cream.
>
> http://www.richardfisher.com

Clotted cream - even better. Clotted cream is somewhere between whipped
cream and butter according to my taste.

http://en.wikipedia.org/wiki/Clotted_cream - scroll down to the section
"cream tea." Well, read the whole thing if you like, too.

-S-