Scones are the subject of many arguments. First, how are they pronounced? Is it “scone” like bone, or “scone” like gone? This is by no means decided. The U.K. government publishes a webpage complete with statistics and coloured maps dedicated to the who, where and what of this concoction of butter, flour and dairy.

In Canada, I often hear “skōn” but during my time in Ireland, I heard the bone pronunciation more often — especially by my former employer, who would bring them into the office for our 11 a.m. break. One thing is sure, scones are delicious, however they are pronounced.

For sweet scones served with jam and clotted cream, many argue over whether to spread the jam first (Cornish method) or the cream first (the so-called Devon method).

Another dispute arises from whether to cut them into round or triangular shapes. The round ones look so lovely and uniform, and it is said that their structure helps them to rise higher, but the triangle ones appeal to me more, frankly. They’re easier to make, since rolling the dough into a round and simply cutting it into wedges means no scraps to re-roll or overwork.

Where people seem to agree is with the method. Cold butter is the key to a flaky scone, and in the recipes that follow, I’ve even gone so far as to freeze it.

An Irish friend of mine, who makes exceptional scones, explains that the secret is “light hands,” and most agree that overworking the dough results in a tough, puck-like pastry to be avoided at all costs.

If you are going with round scones, many recipes will instruct you not to twist the cutter, but to cut straight down, which leaves uniform layers that can rise in the oven. The same is true if you are making triangle-shaped scones. Use a sharp knife and cut well-chilled dough in a single motion.

As for sweet and savoury, we all have our favourites. Here are two of mine. When it comes to flavour, it’s hard to argue when you’re stuffing your face full of scones.