I believe they're essentially scones (though no sugar which I suppose is optional in a scone) but eaten like dumplings.
Dumplings are of course far superior. (And clotted cream & jam is a better way to eat a scone.)
Dumplings are of course far superior. (And clotted cream & jam is a better way to eat a scone.)
^Understanding that just makes it a baseless & lazy argument, a joke at best.
Clotted cream is far thicker and lends itself to a big dollop on top which keeps its shape and does not run off the sides.
Why do people still question this obviously infallible logic?