Honestly, I’ve tried both. Many times. For science. (And for my stomach.)
scone with jam and clotted cream – Andy Grimshaw
Here is my hot take. The Cornwall method (jam first) tastes better. The jam gets into the scone, and the cream sits like a cloud on top. It’s a texture party.
But the Devon method (cream first) is easier to eat. It’s neater. It’s the scone you eat at tea with your boss’s mum.
So what do you do? You pick based on your vibe.
Are you feeling messy and joyful? Go Cornwall. Are you feeling refined and in control? Go Devon.
Or, and I say this with love, you could just mix them both together in a bowl like a heathen. No judgment. Okay, a little judgment. But I’ll still share my tea with you.
A Final, Very Important Thought
Let’s not forget the most crucial rule of scone eating. Never slice it with a knife like a sandwich. You break it open with your hands. It’s more rustic. It’s more authentic. It also makes fewer crumbs for the swans.
Also, the scone must be warm. A cold scone is a sad, lonely Frisbee. Warm scones are hugs you can eat.
And for goodness’ sake, don’t even think about using strawberry jam if raspberry is available. We are not animals.
So, cream or jam first? I say: try both. Right now. Back to back. Report back.
I’ll be here, waiting with a pot of Earl Grey and a stern look for anyone who puts the cream on after taking a bite. Some lines must not be crossed.
