Traditional British scones have flour, a little touch of sugar, baking powder, butter, milk or cream, seldom an egg, and perhaps currants or raisins. The scones in England are generally served hot. The Brits cut them and spread with butter or clotted cream, and jam or fruit spread. American scones are much sweeter, bigger, with spices like cinnamon, and moister than the British recipe. But, the American version is still flaky because we add more butter. The American scones can be eaten without adding a spread or any other topping.