Jam or cream first on scones?
The Countryfile Magazine office is divided (four for cream first, three for jam). It's time to bring an end to this madness! Here are what two native writers reckon:
Cornish writer Lesley Gillilan says: The queen of dairy-farm clotted creams is Rodda’s of Redruth, which can produce 25 tons a day. We say, jam first, cream on top. A recent Guardian poll agreed.
Devonian writer Simon Heptinstall says: Lush pasture equals thicker clotted cream (invented by Tavistock monks). We put our sturdier cream on scones before jam; Cornwall’s runnier cream must sit on the jam. Topsham’s Georgian Tea Room is the best.