Thin drop scones of simple cream or milk and flour batter, served hot with butter.

Original Receipt from 'Cassell's Dictionary of Cookery' (Cassell 1883)

Butter Scones.
Take a pint of thin cream, salt it to taste, and stir it into flour enough to make a dough of the proper consistency. Knead well, roll out thin, and form into scones; prick them with a fork, and bake over a clear fire on a griddle. Butter should be served with them; they are excellent for breakfast or tea.