Yeah but ergonomically having the paper touching the wall makes it harder to grab and then your polishing your arse with whatever’s on the wall
Are you violently agreeing with me? LOOK AT THE PUPPIES!
An aspect of the "which first" debate that has not been touched on is the sensation of biting into your half scone + topping. Do you want the cool creaminess to hit first, with the sweetness of the jam to be revealed slightly later, or the reverse?
But the mechanics of spreading can dictate the situation, as noted. Not only is the best clotted cream thick, but the best jam is home made, fresh and somewhat runny.
So after regarding our puppies we take some warm buns, get them fresh and somewhat runny, then dollop cream on them? Man alive I'm running out of meters today.
Scone rhymes with gone, unless you hold knife like pen and/or holiday in Dubai.
This is the most accurate definition of anything ever.
my South African colleague "buttered his sausage with marmalade"
I know this is a diversion from the thread topic, but have you never tried marmalade and bacon sandwiches? Highly recommended. Have been eating them since i was about 10. Sausages therefore would be fine too.
PS it doesn't matter whether the marmalade or bacon goes on first, it really doesn't.
I think a few of you on here have Paddington Bear as your spirit animal.
Bacon and Marmalade. Honestly. What next steak and strawberry jam?
When future historians pinpoint the exact time the world went to hell in a handcart, this thread will be canon!
When future historians pinpoint the exact time the world went to hell in a handcart, this thread will be canon!
I think you'll find its when england took a scottish word and butchered it to rhyme with cone
Honestly, we gave you our monarchy and you ****ed us ever since 🤣
Skon. I do both and notice no real difference.
Cream first, then the jam. The scone needs to be warm.
Cream melts into the scone, much like buttering a slice of bread, then the jam on top.
"The scone with jam and cream wasn't invented by a single person. Instead, it evolved from an 11th-century practice at Tavistock Abbey in Devon, where monks served bread with clotted cream and jam. This later transformed into the iconic British "cream tea" in the West Country during the 1850s"
So if initially from Devon, the Devon style should be the correct one.
My biggest issue with this entire narrative is using "buttered" as a verb to describe buttering without butter. They're not buttering it then are they, they're spreading something on it.
Rattling in a close second is the idea that cream is used a butter substitute. You ****ing Neanderthals will be on the mayonnaise next. It's a bad idea when cousins marry.
Yeah but ergonomically having the paper touching the wall makes it harder to grab and then your polishing your arse with whatever’s on the wall
Are you violently agreeing with me? LOOK AT THE PUPPIES!
Yeah but not all brands have puppies indicating the correct orientation, you’ve got to provide logical reasoning not just an emotive one 🙂
With regards they are skones but I can’t remember the ordering of the jam and cream as being in Spain it’s not something you get without going out your way , jams yes but scones and clotted cream are trickier.
I do have them but it’s very occasionally but the thing that I really miss is the chippy 🙁
(Again I can get chips but it’s an 50mins drive)
My biggest issue with this entire narrative is using "buttered" as a verb to describe buttering without butter. They're not buttering it then are they, they're spreading something on it.
The word people are reaching for is 'slathered'
Not that I ever eat them, but jam first.
And it's scones just like stones
Oh and bog roll comes off the front - *gives Mrs STR a stern look*
Spain it’s not something you get without going out your way
No excuse, dead easy to make and very easy to wolf down, hot out of the oven. Mary Berry's fruit scone recipe on the BBC food website is pretty good. At fear of upsetting the purists, a few chopped apricots and cranberries are a great alternative (or addition) to the more traditional raisins/currants.
Clotted cream might be harder, but thick whipped double cream is an acceptable substitute in desperate circumstances such as yours. Presumably you can get cream?
Very rarely eat them but if I do I don't care which goes on first, as long as there's loads of both. And it rhymes with bone.
Yes, sausages mixed with a sticky marmalade glaze is amazing. Fruit and savoury of course go together, jam is just a form of chutney.
I do have them but it’s very occasionally but the thing that I really miss is the chippy
Salt on first, or vinegar?
Skon. If you must have jam and cream, jam first. However, fruit scone with so much butter you leave tooth impressions when you bite it.
Salt on first, or vinegar?
Now this is a whole new kettle of ball games.......
But it's got to be vinegar first so the salt sticks to the chips.
Or washes it off?
In other news, I made this:
Ressie pee.
Just when you think you've been here long enough that nothing can shock you
You find the rest of the forum are absolute animals!
He's probably a standing wiper too.
Personally, I don't bother with cream. And if they're really good scones (I use either or even both pronunciations depending on my mood - "As in I think i'll have a scone/scone") I might just dispense with any spread and scoff it plain.
My biggest issue with this entire narrative is using "buttered" as a verb to describe buttering without butter. They're not buttering it then are they, they're spreading something on it.
The word people are reaching for is 'slathered'
Creaming implies something else entirely.
I have conducted trials and concluded that jam first means I can load more jam and cream on, which is surely the point of the scone. Which rhymes with cone unless you're middle class.
It is Scawn like yawn. To hell with jam and cream. It's butter and nothing else.
All this is absolutely unnecessary as a drop scone is far superior we just don't bang on about it. See also Cornish pastie v Forfar Bridie.
I bet the scown philistines also go with scollop.
Scone (as in sc on) and scallop but never a scallop on a scone.
I might just dispense with any spread and scoff it plain.
This is the way to go. I eat my scones naked. Fresh, of course. Scones that need a moistmaker (tm) are poor scones.
A local cafe used to do ginger scones, served with honey and clotted cream. They were delicious.
A cafe in Belper does cheese scones with pickle and grated cheddar.
Yes, I spend a lot of time in cafes and have a weight/cholesterol problem.
A local cafe used to do ginger scones, served with honey and clotted cream. They were delicious.
A cafe in Belper does cheese scones with pickle and grated cheddar.
Yes, I spend a lot of time in cafes and have a weight/cholesterol problem.
They both sound fantastic.
This entire thread is people going "you're all loonies, end of thread" and then immediately demonstrating that they themselves are unhinged.
All depends on the consistency of the cream and the jam.
this totally - how can you conduct an engineering exercise without propoer material testing?
boggo whipped cream - jam first, clotted cream - cream first
The stiffest layer needs to be applied first or you cant spread the second appropriately.
Also you should flatly refuse any cream tea that doesnt come with clotted cream. send it back - get a bacon sandwich instead.
Ressie pee.
Really great recipe. Been used as an activity for Scouts and Guide groups locally as an indoor activity!
Having baked (Mary Berry Devon recipe is really good) and eaten many scones (rhymes with Gone), the best way to eat is - warm straight from the oven. A spread of good quality butter, a spoonful of jam and clotted cream, however I found Longley farm’s Jersey double cream whipped is very good. A few chopped sour cherries in the scone mix is delicious.
This entire thread is people going "you're all loonies, end of thread" and then immediately demonstrating that they themselves are unhinged.
Often been said that all threads here eventually end up like the politics threads...
^^^
on which note I'm going to point out that the original post backs up assertions with appeal to royalty:
and also the way it's served at Buckingham Palace - so it must be the right way....
I mean really? It's how our betters do it so it must be the right way? (Have you seen the state of them? The fact that it does happen to be the right way is neither here nor there.)
Your daughter is correct on both fronts. The cream is the fat. If you have bread with butter and jam, you put the butter on first, then the jam. Same logic for a scone.
Must be said my wife agrees with the OP's view but she's a wrongun!
Edit: has to be clotted cream, or what's the point.
I thought Scone was a place in Scotland with a palace.
Not a sugary fatty cake.
I thought Scone was a place in Scotland with a palace.
Not a sugary fatty cake.
Its not a cake. Its a scone.
I thought Scone was a place in Scotland with a palace.
Not a sugary fatty cake.
Technically it was a town, which was destroyed to build a palace and a new town.
So more accurately its a palace in scotland with place.
This entire thread is people going "you're all loonies, end of thread" and then immediately demonstrating that they themselves are unhinged.
Are you new here?
