Its awesome.
Im sure you can make it at home; I dont know how.
My folks used to make it from the "top of the milk" - Gold top Channel Island milk, so super creamy - in a shallow casserole dish. Unfortunately I was too young to have grasped the details, my mum is gone, and my dad's memory is not what it was. But yes, it's a lot easier than you might imagine. Mainly a case of time to allow the milk to settle. Usually the stumbling block has been being able to obtain milk creamy enough, but that may be easier again these days perhaps. Dunno. I'm not that keen on it, to be honest.
As for scones, only the unenlightened would choose them given a choice. It's just convenience for the commercial market that scones have become a thing. In Cornwall, the "split", a small bread-like roll, used to be the solution. The beauty of them being that they're not nearly as rich as scones, so you can eat that much more cream. But best not ask for either for breakfast unless you desire to be viewed as a candidate for "daftest emmet I met today" amongst the catering and waiting staff.
(Regarding the jam/cream "controversy", it's easy to remember: The Devonians feel the need to hide their cream under the jam. I'm not
saying it's inferior, but you may draw your own conclusions...
)
Meanwhile, today I bought a freshly caught local mackerel from our mobile fishmonger and had it for lunch. It was *chef's kiss*