Sometimes the simplest of things can bring the most pleasure, and scones definitely come under that category. Originally from Scotland, the earliest known recipe is from the 15th century, and were a type of triangular griddle cake made from unleavened oats. Once baking powder became available, however, scones turned into small risen quick breads that are now so popular to have as part of an afternoon tea. They are often served with jam and cream, and can have a multitude of fillings from raisins to cherries, or even savoury nuts. This recipe is for naked scones - no extra fancy stuff. Light, moist, and buttery, they need no extras. Based on the brands I used, they should be about 115 calories each.