Ti defriend my friend fir putting the jam on last?

[ChaosTrulyReigns]

Fuxache.

Butter then jam them cream.

Vary at you PERIL.

Scone definitely rhymes with bone, salted butter adds a different flavour so not the same as cream, you need less jam than cream so put the cream last and you can pile it high! In other words butter, jam, cream every time!

Someone told me once that the Devonshire method was designed to hide the superior Cornish cream being used!

However.... Cream then jam. Dairy goes on first. Always. I still put on fuck tonnes of cream. No scrimping just because it's going on first.

Devonshire family so loads of DEVON clotted cream then jam. No butter. Tsk, whatever next.

Rural South = scon cos scone is posh and being called posh was a fate worse than death at my scho. Now in Yorkshire where people look at me funny unless I say scone. I put up with it because I just can't bring myself to say scone.

Seeing as the cream is a butter substitute it goes on first.

I don't usually put jam underneath butter, does anyone?

Interesting, I was brought up to believe that scon was for people trying to be posh but weren't really!!

I'm Irish so it's scone then butter then jam.

Cream is for apple tart.

What's clotted cream?

It's pronounced same as cone.

As an exiled naturalised Devonian (i.e. I grew up in Devon but come of Northern stock and now live in Wiltshire....if anyone's interested...:/) it's definitely cream first (no butter - they do that in Norfolk, with whipped cream - but that's a different story) and then proper jam on top.
Emma Bridgwater says scone to rhyme with gone because I've got it as the punchline to a riddle on her Red Nose Day tea towel from last year - but I can't remember the riddle. So I go along with Emma. Which I did anyway.

I am Cornish. The correct way is to split your scone (cone) not cut it. Then load with strawberry jam. Then you add a liberal dollop of Cornish clotted cream for that particular mouthful. Then repeat dolloping for the next mouthful and so on until that half of scone has been consumed. Then repeat process for the other half. This eliminates any concerns about cream slippage and unattractive minglings of jam and cream. I could not possibly comment about whether this increases clotted cream intake or not ... ahem.

i prefer Devon way.

love Devon. if it wasn't for DH's job we would've moved there yonks ago

This one is right. Any detractors should be shot.!

Always cut it into three then layer on more cream and jam than would otherwise be possible!

Hi peeps..

For me, butter, jam and cream on one half, the other, butter, cream and jam cos I cant decide which is better, but it always has butter.

JL gave me a scone (as in gone) the other day with apricot jam and squirty cream from a can. I complained. That's just bloody wrong!!

Ps, the cream should always be clotted!!

Jam then cream