Talk Morgan Forums Community The Malvern Arms Just a smile.

If I have a jam sandwich I butter both pieces of bread then it goes something like this in the form of layers:-

Bread , butter, jam, butter, bread.... only buttering one piece of the bread or just having one piece of bread in the jam sandwich would feel short changed.

Depends wether you like more jam or cream, I like more cream so jam first loads of cream on top.

"The cream just replaces the butter" is the 'logic' that is trotted out by everyone who doesn't know how to do it properly!

I was in a car club tent a couple of years ago where the organiser had thoughtfully brought scones, jam and cream ... but then insisted on preparing them in the ludicrous Devon method; a layer of "butter substitute" and a dollop of jam on top. Nothing that any of us, more educated, people could say would stop him - he pressed on regardless of the fact that you can't spread jam on top of cream.

Inevitably, at the end of the day the jam and scones were gone, but there were pots of clotted cream left over.

Butter, then Jam, then Cream.

When our Devon born and bred Son and his South African/Cornish wife visit we just get them already with Scone, Butter, Clotted Cream, Jam, Clotted Cream, Butter, Scone and we all dig in - nothing left over or theories just full contented South Westerly families.

If we have visitors that raise their head they are told to turn it upside down and eat it ..

One little irony is that we always use Rodda's Cornish Clotted Cream .

Not a clotted cream fan - so jam, end of!
and Sally both used to get additional cream - 'cos I didn't use it

hate butter and absolutely hate cream, so for me it is just Jam. Or if the Jam runs out and I am at home I will happily put Nutella on Scones.

I also hate milk and used to love telling the local farmer as a kid that Cows are for Steak.

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?

So it wouldn't matter which you put where but it would matter which way up you ate it.

I eat multi-cultural scones with cream and jam.......
Cut/split scone in half.
Put cream on one and jam on the other.
Re-unite the halves.
Take a bite, eat then turn it over and take second bite....
Thus alternating between the two cultures of Devon and Cornwall.