In my very humble opinion, even unsalted European butter has more taste than American butter. I think it might have to do with different cattle breeds producing different milk with different flavour? Also, Norwegian butter is very yellow, but has no dye added to it. Danish and Irish butter is very tasty, but white. I'm still on the "different cow - different milk" theory here.

Apart from recommending my own tattie scones recipe over here, I'd perhaps go for a good steak pie. Yummy, traditional and practical.