Fortunately, Weisswurtz is far more delicious than bangers.
Unlike scones or biscuits or Yorkshire puddings, they did mean to win Wimbledon, after all. 
Yes, the ones I had had no sweetness that I could detect except in the variety that had currants or sultanas in them. (We served two types: one plain, and one with fruit.) I do remember being quite shocked at how different they were from what I’ve seen as scones sold here in the US, though! Some scones I’ve had here were much closer to muffins than anything scone- or biscuit-like. I swear what we sold at the cafe I worked at in the US was nothing but an orange-cranberry muffin in a triangular shape.
Actually, while we’re here – can you pass along a particular scone recipe you enjoy? I’m getting a craving for them all of the sudden. Between that and the recent clotted cream thread here (which I didn’t realize was something easily made at home), I’m having a hankering for a nice British afternoon tea. 
Yes, but only bangers make an authentic British full breakfast.
8oz self raising flour
1 tsp baking powder
(or 8oz plain flour & 1tbsp baking powder)
1tbsp caster sugar (but add the same again if you’ve a sweet tooth)
2oz dried fruit (raisins, currants, whatever)
1/2 tsp salt
2oz butter
1 egg beaten with 5tbsp milk
Combine the dry ingredients and rub in the fat so it resembles breadcrumbs. Make a well in the centre and add the egg and milk, mix into a soft dough. Turn out onto a floured surface, flour lightly (if needed), and gather together, kneading lightly if it needs smoothing. Pat (or roll) into a circle about 3/4" thick and cut into triangles (or chop with a cutter if you want round ones). Bake on a preheated sheet at 230°C (that’s C, OK?!) for 8-10 minutes. Cool on a wire rack.
Flours vary - the first attempt you might be better adding the beaten egg separately then gradually adding the milk to avoid it being too sticky. It’s fine using just milk, to be honest, but the egg makes it richer. If you’re thinking clotted cream and whatnot, avoiding richness seems a bit off target!
Cheers!
golf clap
It’s conceivably nothing special, as scones go, but it’s the recipe that was in the bundle of familiar family recipes that my Ma put together when I went to university, so it’s very much what I think of as a scone!