It tastes the same, whether jam or cream is on top. The main thing is a freshly baked crumbly scone or two, fresh out of the oven.
Jam and cream are almost fail safe. Home made jam beats bought in jam, although fancy brands work well enough. Rodda's cream is our choice and you get the yellowy crusty top.
Wev'e sampled dozens of scones in the field. The best tend to be at fancy hotels because they make their own. We've had some ghastly scones in tea rooms where they microwave them and you get something with an uncooked doughy mess in the centre.
The very best large warm freshly baked scones will cut or seperate effortlessly into three layers. These are exceptionally rare.
Oh and we once had a cream tea at the Mullion Cove Hotel, (a GWR Railway Hotel) , and on the next table was a farmer and wife who supply milk to Rodda's, and had won a free cream tea from somewhere.
An expert? Me?
