Jam or Cream first................
Discussion
jmorgan said:
yeah but is it in a scone or a scone.....
Actually just shove it all in some cake and avoid that argument.
Isn't there a devon way and a cornwall way of doing it?Actually just shove it all in some cake and avoid that argument.
Wiki says:
The Devonian (or Devonshire) method is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top. ...
With the Cornish method, the warm scone is first split in two, then spread with strawberry jam, and finally topped with a spoonful of clotted cream.
we went to a lovely café in south Australia a coupla years ago needing a nice cuppa. It was called Devonshire tearooms. We asked for a tea for 2 and scones, (with jam and cream of course). The guy didnt know the difference of which to put on first so of course we told him the correct way..............
alock said:
Depends on the jam. Ideally it's runny enough to spoon it on top of the cream. If it's harder set and more like a jelly then jam first.
surely its the other way around ? If its harder set (and thus harder to spread), dollop it on top of the cream ?
had these a few weeks back....
Edited by Lynchie999 on Monday 12th March 11:56
Testaburger said:
Lynchie999 said:
surely its the other way around ?
If its harder set (and thus harder to spread), dollop it on top of the cream ?
had these a few weeks back....
Your ratios are all wrong. All wrong.If its harder set (and thus harder to spread), dollop it on top of the cream ?
had these a few weeks back....
Edited by Lynchie999 on Monday 12th March 11:56
Cream first
Then jam.
This is because clotted cream sticks to the knife or spoon used to transfer from pot to scone. The scone itself is relatively grippy, and there aids transfer of cream from utensils to scone.
If you put the jam on first, it acts as a lubricant and prevents the cream from staying on the scone
So its science innit
Then jam.
This is because clotted cream sticks to the knife or spoon used to transfer from pot to scone. The scone itself is relatively grippy, and there aids transfer of cream from utensils to scone.
If you put the jam on first, it acts as a lubricant and prevents the cream from staying on the scone
So its science innit
boyse7en said:
Cream first
Then jam.
This is because clotted cream sticks to the knife or spoon used to transfer from pot to scone. The scone itself is relatively grippy, and there aids transfer of cream from utensils to scone.
If you put the jam on first, it acts as a lubricant and prevents the cream from staying on the scone
So its science innit
The scientific solution is to do it anyway you like then pop the other half on top - just turn it upside down depending on your preferenceThen jam.
This is because clotted cream sticks to the knife or spoon used to transfer from pot to scone. The scone itself is relatively grippy, and there aids transfer of cream from utensils to scone.
If you put the jam on first, it acts as a lubricant and prevents the cream from staying on the scone
So its science innit
dickymint said:
Testaburger said:
Lynchie999 said:
surely its the other way around ?
If its harder set (and thus harder to spread), dollop it on top of the cream ?
had these a few weeks back....
Your ratios are all wrong. All wrong.If its harder set (and thus harder to spread), dollop it on top of the cream ?
had these a few weeks back....
Edited by Lynchie999 on Monday 12th March 11:56
... as for ratios... Pre Season testing innit...
boyse7en said:
Cream first
Then jam.
This is because clotted cream sticks to the knife or spoon used to transfer from pot to scone. The scone itself is relatively grippy, and there aids transfer of cream from utensils to scone.
If you put the jam on first, it acts as a lubricant and prevents the cream from staying on the scone
So its science innit
This ^Then jam.
This is because clotted cream sticks to the knife or spoon used to transfer from pot to scone. The scone itself is relatively grippy, and there aids transfer of cream from utensils to scone.
If you put the jam on first, it acts as a lubricant and prevents the cream from staying on the scone
So its science innit
The clotted cream also takes the place of butter ( so no butter needed).
condor said:
boyse7en said:
Cream first
Then jam.
This is because clotted cream sticks to the knife or spoon used to transfer from pot to scone. The scone itself is relatively grippy, and there aids transfer of cream from utensils to scone.
If you put the jam on first, it acts as a lubricant and prevents the cream from staying on the scone
So its science innit
This ^Then jam.
This is because clotted cream sticks to the knife or spoon used to transfer from pot to scone. The scone itself is relatively grippy, and there aids transfer of cream from utensils to scone.
If you put the jam on first, it acts as a lubricant and prevents the cream from staying on the scone
So its science innit
The clotted cream also takes the place of butter ( so no butter needed).
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