I once took a work trip to do nothing but learn about Irish milk, cheese, and butter. Lucky for me, the first thing I ate when I arrived, jet-lagged and haggard, was a scone. I still remember this particular scone because it was fluffier and richer than any scone I'd ever had. After spending a few minutes under the spell of this little morsel, I pulled myself together and asked the chef if it wasn't in fact a biscuit. He insisted, these were his Irish scones, made with Irish butter and milk, and served with a soft pat of butter on the side.
If it really was a scone, it was the best scone I'd ever had, so I asked the chef for his recipe and I spent the rest of the trip trying to figure out what, in fact, is a real Irish scone.