Having seen it mentioned in another thread thought it would be an ideal opportunity to put this one to bed...
CREAM first JAM second
Cream is dairy - butter is dairy
Jam is a topping...
One assumes those that get it wrong (down there) put jam on toast and then butter!
Steve
N Devon :D
(https://www.ngaugeforum.co.uk/SMFN/gallery/153/264-180625044651-1531991656.jpeg)
As much as I admire the cream = butter argument it's not one I'd go along with. Toast is not cake so the same rules can't apply!
Everyone knows with cakes such a scones or Victoria Sponges, it's jam first, then cream so you get a more even layer of each.
My daughter has the best of both worlds - one half she does jam first, the other half cream first.
More importantly, it is scone rhymes with gone, or rhymes with bone?
Regardless of personal choices, I can recommend the scones at the face on the Bure Valley Railway. Home made, HUGE, very tasty and next door to trains and their model shop. Perfect!
There's a simple solution - after splitting your scone, mentally divide the lower part into two halves and put jam on one "half", cream on the other, then add cream and jam on top of them respectively.
Then whack the top on and scoff it right down :D
Just forget the cream :)
Well there is now a whole new topic on a scone (gone) being a cake...
Honestly have never thought of them as cake but as something in the bread area maybe...
Couldn't see an icon of a can of worms :D
Quote from: Fardap on August 19, 2025, 12:09:52 PMJam is a topping...
The jam is not a topping in Bakewell tart, Victoria sponge cake and other deserts.
How could it be any other way than cream first (instead of butter) and then jam. Only a madman would butter something with jam and then put cream on top, surely?!
Dave (runs for cover.....)
My wife used to be a primary school teacher in a small town called Scone in the Hunter Valley here in NSW.
Dunno which side they put the jam on :worried:
To me, it's much less messy to put the jam on first then the cream on the jam.
(And I'm a 'rhymes with stone' person) :P
Put the jam or cream on however you like, it doesn't matter. When you take a bite it all goes in yer gob at the same time, so what's the issue?
Some people need to get out more... :D
Cheers,
Chris
According to my other half they are supposed to be savoury not sweet, you put cheese and the like in them, soak them in gravy and call them "biscuits"
Having moved from Cornwall to Devon some fifteen months ago I have no idea where my loyalties lie regarding jam or cream on top.
However, it's no great problem to me as I don't like cream.
I much prefer cheese scones anyway. Warmed through, and slathered in butter, so jam & cream don't really come into it :no:
Quote from: EtchedPixels on August 19, 2025, 03:23:17 PMAccording to my other half they are supposed to be savoury not sweet, you put cheese and the like in them, soak them in gravy and call them "biscuits"
I think that is the US style where they call the same thing biscuits and have with breakfast.
My mum used to do amazing cheese scones and cheese and bacon (bits) scones, so agree savoury is great... but sweet works as well - fruit scones obvious for that one.
Scones are like a culinary hand grenade anyway in discussions :smiley-laughing:
Quote from: Bazza on August 19, 2025, 01:42:17 PMQuote from: Fardap on August 19, 2025, 12:09:52 PMJam is a topping...
The jam is not a topping in Bakewell tart, Victoria sponge cake and other deserts.
No then it is an ingredient... ;-)
The DEvon Way or the Cornish way? Well; my preference with the scone is Butter first then jam than cream
As to how you pronounce what you are decorating, my elder brother with his sideways way of looking at things pronounced the receiving item "skoon".
Quote from: Portpatrick on August 19, 2025, 04:58:37 PMThe DEvon Way or the Cornish way? Well; my preference with the scone is Butter first then jam than cream
As to how you pronounce what you are decorating, my elder brother with his sideways way of looking at things pronounced the receiving item "skoon".
Has to be Scone as in Cone.
My name is Scane pronounced Skein.
If you called it a scon I'd be a Scan.
I'll get me coat
Those are the ones - my other half is American (and Southern), so believes in gravy you can stand a spoon up in, hot chocolate thats a meal, and that chicken, fried rice and gravy with biscuits is the ultimate in catering.
Tea is also cold and comes in bucket sized containers.
Quote from: Portpatrick on August 19, 2025, 04:58:37 PMThe DEvon Way or the Cornish way? Well; my preference with the scone is Butter first then jam than cream
As to how you pronounce what you are decorating, my elder brother with his sideways way of looking at things pronounced the receiving item "skoon".
The Goodies "Bunfight at the OK tea-rooms" is probably what is required at that point.
Quote from: EtchedPixels on August 19, 2025, 05:26:48 PMTea is also cold and comes in bucket sized containers.
Of course it is - it's drawn straight from Boston harbor :smiley-laughing:
I must admit to being a cheese scone fan, not something you see a lot of here in Aus, but in my working days I spent a lot of time in New Zealand, and there was a cafe in Wellington which made the best cheese scones. I would visit the cafe every day I was in Wellington.
Quote from: Graham on August 20, 2025, 12:25:12 AMI must admit to being a cheese scone fan, not something you see a lot of here in Aus, but in my working days I spent a lot of time in New Zealand, and there was a cafe in Wellington which made the best cheese scones. I would visit the cafe every day I was in Wellington.
was it very wet at the time that you always wore wellingtons ???
Quote from: Browning 9mm on August 20, 2025, 11:15:26 AMQuote from: Graham on August 20, 2025, 12:25:12 AMI must admit to being a cheese scone fan, not something you see a lot of here in Aus, but in my working days I spent a lot of time in New Zealand, and there was a cafe in Wellington which made the best cheese scones. I would visit the cafe every day I was in Wellington.
was it very wet at the time that you always wore wellingtons ???
:laughabovepost: :doh:
This thread is a dangerous one, I described it to my wife and daughter while out on a pleasant walk yesterday. My daughter then enquired, "what do you think is the proper way dad?" To which I sensibly replied that Jam first is the only way to do it. This elicited an unexpected release of invective and accusations of 'Philistine' and 'Heretic' from the pair of them.
So thankyou for this, the humble Scone (as in cone) has thrust a wedge into my otherwise harmonious domestic arrangements!
:)
Quote from: grumbeast on August 20, 2025, 02:32:34 PMThis thread is a dangerous one, I described it to my wife and daughter while out on a pleasant walk yesterday. My daughter then enquired, "what do you think is the proper way dad?" To which I sensibly replied that Jam first is the only way to do it. This elicited an unexpected release of invective and accusations of 'Philistine' and 'Heretic' from the pair of them.
So thankyou for this, the humble Scone (as in cone) has thrust a wedge into my otherwise harmonious domestic arrangements!
:)
To be fair it only has as you were wrong ::)
Also rookie error offering an opinion to your wife or daughter before finding out what the expected answer should be...
Stay safe...
We'll be debating carrots in pasties next :doh:
i owned a seaside cafe on the Isle of Wight in the 70s.
I was the cook. Ive made 1000s of scones.
It was scone, cut in half, butter if wanted, then jam, finally thick cream on top.
job done.
So you cut the scone and put jam on one half and cream on the other and squelch them together. :D
Quote from: Browning 9mm on August 20, 2025, 11:15:26 AMQuote from: Graham on August 20, 2025, 12:25:12 AMI must admit to being a cheese scone fan, not something you see a lot of here in Aus, but in my working days I spent a lot of time in New Zealand, and there was a cafe in Wellington which made the best cheese scones. I would visit the cafe every day I was in Wellington.
was it very wet at the time that you always wore wellingtons ???
Never heard that one before, :hmmm: :hmmm: :smiley-laughing: :smiley-laughing: :smiley-laughing:
Quote from: Snowwolflair on August 20, 2025, 11:41:43 PMSo you cut the scone and put jam on one half and cream on the other and squelch them together. :D
nope--left 2 halves separate so each half had jam then cream on top. Easier to eat that way unless you like a sticky mess on your face.
Oh, I don't know. Going by the size of some foods shoved down their throat I reckon some have learnt to dislocate their jaw before eating :unimpressed:
Quote from: port perran on August 20, 2025, 03:18:09 PMWe'll be debating carrots in pasties next :doh:
No, we won't. That's almost treason. Although, top crimp is still okay with me (a la Ann's Pasties down the Lizard).
By the way, born and raised in Plymouth (Capital of the Westcountry) and I am a firm believer in Jam First (after the butter, of course).
Quote from: Foxhound on August 27, 2025, 02:58:40 PMQuote from: port perran on August 20, 2025, 03:18:09 PMWe'll be debating carrots in pasties next :doh:
No, we won't. That's almost treason. Although, top crimp is still okay with me (a la Ann's Pasties down the Lizard).
By the way, born and raised in Plymouth (Capital of the Westcountry) and I am a firm believer in Jam First (after the butter, of course).
As we now live in Devon it's Cornish pasties that I miss most although there are few reasonable ones available in Teignmouth.
I prefer side crimp and non flakey pastry.
As for jamm or cream on top, I'm no fan of cream so it makes little difference to me.
Quote from: port perran on August 20, 2025, 03:18:09 PMWe'll be debating carrots in pasties next :doh:
I'd rather carrots than swede - ghastly stuff.
Quote from: port perran on August 20, 2025, 03:18:09 PMWe'll be debating carrots in pasties next :doh:
No we won't >:D
As a proud Lancastrian, I can say that the only proper pasties come from Greenhalgh's, Carr's, et al. Ingredients being meat and potato, or cheese.
None of that Greggs stuff, and don't get me started on Ginsters.
I've just got back from Manchester and sampled both Greenhalgh's and Carr's multiple times, plus of course proper fish and chips.
Sadly, even though we went to a "do" at the cricket club, there was not a whiff of a Whist Pie. But on the bright side I was able to sample a pint of Theakston's Mild, haven't had a pint of mild in years.
Regards,
John P
Quote from: ntpntpntp on August 27, 2025, 04:33:12 PMQuote from: port perran on August 20, 2025, 03:18:09 PMWe'll be debating carrots in pasties next :doh:
I'd rather carrots than swede - ghastly stuff.
It's not a pasty without it..... ;)
Quote from: jpendle on August 27, 2025, 05:11:58 PMQuote from: port perran on August 20, 2025, 03:18:09 PMWe'll be debating carrots in pasties next :doh:
No we won't >:D
As a proud Lancastrian, I can say that the only proper pasties come from Greenhalgh's, Carr's, et al. Ingredients being meat and potato, or cheese.
None of that Greggs stuff, and don't get me started on Ginsters.
I've just got back from Manchester and sampled both Greenhalgh's and Carr's multiple times, plus of course proper fish and chips.
Sadly, even though we went to a "do" at the cricket club, there was not a whiff of a Whist Pie. But on the bright side I was able to sample a pint of Theakston's Mild, haven't had a pint of mild in years.
Regards,
John P
John, you managed to squeeze both 'G' words into that post. I nearly had an attack of the vapours!
Mild - done right it's excellent. Theakston Mild is very good indeed. Sara Hughes Dark Ruby is still the benchmark in my eyes.
QuoteMild - done right it's excellent. Theakston Mild is very good indeed. Sara Hughes Dark Ruby is still the benchmark in my eyes.
When I was a student in Liverpool, Marston's Merrie Monk was the Mild to drink.
Regards,
John P
Quote from: jpendle on August 28, 2025, 07:14:48 PMQuoteMild - done right it's excellent. Theakston Mild is very good indeed. Sara Hughes Dark Ruby is still the benchmark in my eyes.
When I was a student in Liverpool, Marston's Merrie Monk was the Mild to drink.
Regards,
John P
When we lived in Winchester, my Dad's local was a Marston's pub, The Roebuck. Our back garden backed onto allotments, as did the pub, so the old man would announce he was "going to pick a salad for lunch" and come back a couple of hours later with a lettuce, a couple of tomatoes and three pints of Pedigree to the good. :beers:
Quote from: jpendle on August 28, 2025, 07:14:48 PMQuoteMild - done right it's excellent. Theakston Mild is very good indeed. Sara Hughes Dark Ruby is still the benchmark in my eyes.
When I was a student in Liverpool, Marston's Merrie Monk was the Mild to drink.
Regards,
John P
I really miss Merrie Monk, when I worked at Cambridge station in 1993 one of the local hostelries (Live & let Live) used to sell it. It was still sold in bottles up until about 5 years ago.
My favourite mild (among many) is Oscar Wilde by Mighty Oak. It's good to see stouts having a well deserved comeback too.
Dave
Quote from: Southerngooner on August 30, 2025, 08:09:24 AMMy favourite mild (among many) is Oscar Wilde by Mighty Oak. It's good to see stouts having a well deserved comeback too.
Dave
Shouldn't that be Oscar Milde :doh:
Worked a lovely little beer and music festival last weekend at my friends pub, go up each year to help.
Sadly I forgot to take a picture of the before but this was late on Sunday, 30 kegs down...
(https://www.ngaugeforum.co.uk/SMFN/gallery/154/5581-300825112233.jpeg) (https://www.ngaugeforum.co.uk/SMFN/index.php?action=gallery;sa=view&id=154541)
Tasting Notes I put together for them. The real surprise was the Crouch Vale Black Water Mild - Black as the ace of spades, but fruity and only 3.7% - people thought they were being offered a taste of knockout juice by the looks of it ;D
Some excellent bands as well, four on each day.
(https://www.ngaugeforum.co.uk/SMFN/gallery/154/5581-300825112557.jpeg) (https://www.ngaugeforum.co.uk/SMFN/index.php?action=gallery;sa=view&id=154542)
(https://www.ngaugeforum.co.uk/SMFN/gallery/154/5581-300825112617.jpeg) (https://www.ngaugeforum.co.uk/SMFN/index.php?action=gallery;sa=view&id=154543)
Being the designated dogs body and jump in wherever and whenever, when not serving on the bar was either emptying the many bins, nipping to shops to collect 30kg of frozen chips at a time (we must have done over 200kg the two days) and changing kegs over with the landlord - thankfully mostly bright ones on Sunday although a couple did have a quicker than usual 'settling time' of the non bright beers!
This isn't off (my) topic as they also had a cake stall where you could get a tray with a Scone, clotted Cream and portion of Jam - despite my best efforts they refused to put the right instructions in the servings or on the chalk board...