Okay, these are the first scones Stephanie ever had, but she’s never had another to surpass these at the Cottage Tea Room in Kettlewell, England. Notice the heaping bowl of clotted cream topped with strawberries.

Stephanie meets Paul here, and he shows her the proper scone eating technique. The scone (dotted with currants) is cut in half. Generously spread the cream over the half, then add a dollop of strawberry jam. Every bite brings joy.