I've long been fascinated by this American pudding, which isn't really a scone so much as a tender, buttery sponge with scone-like properties, split and crammed with strawberries. There's so much dispute, as there always is with traditional recipes, over the right method to make them, serve them, eat them: should they be individual-sized or one huge flat disc? should butter be spread on the tender cut sides while still warm, before the fruit and cream are dolloped on?
This is what you want to bring out to people by the plateful on a summer's day after lunch in the garden.
Recipe posted by Nigella