A great scone doesn't need much. Split it in half while it's still warm — never cut it with a knife, always pull it apart with your hands.
Spread a thin layer of good butter first so the heat melts it right in. Then add jam if you like sweet, or a slice of sharp cheddar if you're leaning savory.
Clotted cream is the traditional finish, but honestly, a fresh scone with cold cultured butter and a spoonful of our seasonal jam is hard to beat.