The vast majority of British breads and baked goods are utterly unfamiliar to most Americans, not to mention unavailable.
Many bakeries now carry scones, which are best eaten hot, like biscuits.
But if you want maids of honor, Bakewell tarts, parkin, Banbury cakes, Eccles cakes, simnel cake, oatcakes, Dundee cake, Madeira cake or hot cross buns, you'll have to bake them yourself. The British excel at cheeses. Although British cheese is easily found in U.S. markets, British cream and butter are a different matter. By the same token, you may find British double cream, with twice the butterfat of regular cream, which fluffs up quickly into thick, rich whipped cream. The British tend to eat fish on a far more regular basis than Americans do.