Clotted Cream

(Internet service still spotty.  Will try to keep this short.)

I was at a friend’s birthday party this afternoon, and noticed there was clotted cream.  (The real stuff, too, came from England in a bottle.  Not the American kind which is just whipped cream with some kind of emulsifier in it.)

“Look!” I told Kathy.  “There’s clotted cream!”

“Is it good on scones?” she asked.  “I’ve just got a scone.”

“It’s good on everything,” I said. “It’s just . . . like . . . bacon!”

So what else is just like bacon?  Or clotted cream?  Or both?

And how would they taste together?

And . . . hmmm . . . have I just invented the bacon sconeburger?