There is a surprisingly large amount of information available debating the right way to prepare and 'load' a scone with cream and jam as a key part of a traditional cream tea.
Allegedly, the whole idea came from Devon in fact there is even talk that there was a movement to protect the term 'Devon cream tea' from univeral use. An interesting IP battle if it ever got that far albeit there are examples of similar things working; Champagne for example.
Anyway, being serious supporters of the 'cream tea' we discussed the 'best' method of creating one with friends and colleagues together with undertaking some basic desk based research.
It seems that the methodology is almost as rigorously debated as the way in which the word 'scone' is pronounced.
Many it seems, support the traditional Devon method of cream on first followed by the jam, assuming it is split in half and ignoring the warm or cold argument for now.
Others argue the best method is the Cornish way ie jam on first, with or without butter, followed a nice blob of cream on top.
Risking our reputation as a considered and objective agency, we would like to bring this long lasting debate to a close. The only way to load a scone is the Cornish way, jam then cream.
The explanation and reasoning is easy:
We should stress that this solution has been reached through extensive discussion and research and we recommend all the doubters out there try it before condemning it.
I hope you have enjoyed this little departure from the normal advice and opinion provided by this Blog - it seemed reasonable given the date.