Cream tea sacrilege

[NormanH]

https://www.independent.co.uk/life-style/food-and-drink/cornwall-cream-tea-scone-advert-locals-outrage-jam-cream-devon-lanhydrock-house-garden-a8251516.html

Obviously the jam mist be under the cream not on top...

[woolybanana]

That, my ol’ dear, depends on t’which side o’Tamar thou art. We Devm dumplings thunks ‘ter Shud b tother way!

[Patf]

There was a discussion about this on BBC Breakfast News this morning.

I would prefer the cream on first, as a substitute for butter. To counteract the dryness of the scone.

I never liked scones anyway, apart from the fruit scones my Gran used to make for birthday parties.

Split in half, buttered, and a coin wrapped in greaseproof paper inside.

Or drop scones.

[NormanH]

I had you down for a Wurzle

https://www.youtube.com/watch?v=7onOJ-QgXY0

https://www.youtube.com/watch?v=OXCMmSlWPe0

[richard51]

I had you down for a Wurzle.

Ahhh, now that explains quite a bit.

NB I go with the cream to replace the butter, but there again I prefer bacon and cheese inside my oatcake.

[Théière]

I read a comment in the paper that the owner of the error was made to walk over the Tammar bridge to where they serve them that way.

Personally the jam being stickier than the cream its easier to load jam first.

Invert scone before eating so cream and jam hit the palate first, whole different way to much enjoyment

[richard51]

But if you invert then surely the cream will run into your beard (or chin).

[YCCMB]

....but there's a whole pronunciation debate to be had before we start arguing about jam or cream first. ?

Skon.

[Hoddy]

Well it is quite obviously 'scown' and I don't care where the jam goes as long as they leave Melton pies and Stilton cheese alone.

[Gardengirl]

I’m with Hoddy.

I prefer jam first, so that I can pile loads of cream on top. Scones do seem to be heavy and dry nowadays, instead of being beautifully light.

One of the worst is John Lewis restaurant, I gave up on them they were so heavy and dry - and their cheese scones were even worse. ?

[Judith]

So true, Betty.  Where I come from, rhymes with bone, hubby t'other way!

As for preparing the object itself - there IS ONLY one way - scone, butter (no use at all without THAT!) - jam and finally a topping of cream ... 'cos that way you can put on lots and lots of cream.

Eating it of course, is another matter entirely!

[Hereford]

Absolutely Judith, must have butter first...

[richard51]

Mmmm

https://www.youtube.com/watch?v=gT6W55QosPA

The guy gets the pronunciation wrong (definitely not from Devon or north of the Watford gap), doesn't use butter, puts jam first.

In my defense the jam looks runnier than the cream in this case.

Ooops - Cornwall,

[richard51]

Is that the answer?

Cornish cream thick.

Devon cream less thick.

R. Tamar between the two.

Just a suggestion that came to mind.

[idun]

Firstly, Skown, just sounds wrong, skon! Yes!

And there are far too many scones served up that are not up to scratch. Wouldn't matter what was put on first, still wouldn't make them as good as they simply should be!

We went to a cafe the other day and I asked if the scones were fresh and the cheeky, and ignorant madam who was serving said that they were freshly made and then frozen and got out fresh every day, so actually not fresh scones, and as you can tell I differentiate between scones and all my other baking.

Scones take two minutes, well about four to make and 12 to bake, so what excuse is there for them not to be freshly made daily.

I judge every tea room and cafe by it's scones, if they cannot make good ones, I will never go again.

As long as there is lovely clotted cream for a superlative scone, then this truly is much ado about nothing, no matter which side of the river one is from.

Ps, I do know that there are yeast scones, and they take a little longer to make.

[Théière]

[quote user="richard51"] But if you invert then surely the cream will run into your beard (or chin).[/quote]

Not if you're a big enough clot! [:D]

[woolybanana]

Bolox to all this, can’t get decent cream in France so we can but dream.

[Théière]

[quote user="woolybanana"]Bolox to all this, can’t get decent cream in France so we can but dream.[/quote]

Hmm, I wonder why Britain didn't export this to the continent?

[woolybanana]

Some things should be kept ar home!

[idun]

Truth is that good scones fresh from the oven, that have just cooled are delicious with lovely butter and maybe a good quality preserve.

Whether they be, with cherries, plain, or with dried fruits.

Some people like booze, or gardening or fishing etc etc, me I just 'love' baking and eating good scones ?and hopefully have as good when I eat out!

[nomoss]

Cut scone in half horizontally.

Butter both pieces on the cut side.

Ladle cream onto one piece, jam onto the other.

Place two halves together.

Eat.

[mint]

Nomoss, don't tell me your mouth is big enough to eat a scone with both halves together?[:D]

[NormanH]

Judge that from his posts [:D]

[nomoss]

NH. I resemble that.[:)]

Mint. It's a bit messy, but avoids getting into the argument[:D]

[richard51]

I am envisioning the scenario where there are 2 groups of people on the banks of the River Tamar.

From one bank hard skons are hurtling to the other bank at great speed causing maximum damage, whilst soft fluffy scownes are gently floating towards the other bank.