The Great Scone v Biscuit Debate

I don't fancy plain scones too much.

I like them plain because plain ones are best suited to a cream tea. I make plain scones, and the key is to add both buttermilk and baking soda  - they rise so well and are so light and flaky! Yum!

I've had the plain ones with a cream tea before & that's good, but I think I prefer the fruity ones - toasted just a bit & slathered with lots of butter.

Yes, it's fruity & nutty & lovely & cinnamony.

I don't mind a bit of fruit, but I draw the line at nuts.  Unless it is the main flavor (i.e. biscotti), nuts NEVER belong in baked goods.

I don't mind a bit of fruit, but I draw the line at nuts.  Unless it is the main flavor (i.e. biscotti), nuts NEVER belong in baked goods.

I don't mind fruit or nuts, but draw the line at cinnamon. Blech.

Still, for scones I think it depends on how you plan to eat them. If they're just toasted and buttered, then a little fruit & nut action won't hurt. But if you prefer a cream tea, as I do, then you need your scones to be totally unadulterated. 

But if you prefer a cream tea, as I do, then you need your scones to be totally unadulterated. 

I agree.  Let the cream and jam do the adultering.