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I think that dubious honour probably belongs to the "buttery" from North East Scotland:

http://en.wikipedia.org/wiki/Buttery_%28bread%29

They are basically lumps of butter and salt held together with a trace amount of flour. The versions available from mainstream stores (e.g. M&S) or from recipes online are fairly tame - for the real effect they need to be purchased from a small local baker in some remote fishing village.

Best butteries I've ever had were actually on a trawler in the North Sea - where they were served hot awash in molten salted butter.

You'd be hard pushed to find a buttery actually made of butter these days. Even the local bakers are using vegetable oil and fat. Still, they are beautiful, flaky rolls of salty tastiness.

This should be the OED definition.

Don't forget about the Iowian "Deep Fried Butter on a stick"