Catsize, i checked my phone on the way to work at 6.30 am and im now waiting for the cafe to open!!!
Am thinking of reporting this thread to MNHQ and requesting it be renamed "scone gate"
Who would have thought there would be so much controversy over how many scones to have with a cream tea. The rules are quite simple.....
A cream tea should consist of TWO scones, one plain, one fruit. It should be served with RASPBERRY jam and CLOTTED cream, enough to have copious amounts on each peice of scone. Afficionados might suggest one break off small chunks of scone and apply the jam and cream, I however, like to slice in half (oh and the scones should be warm and at LEAST an inch, preferrably two thick) apply the cream, then the jam. I am aware this is considered incorrect in cornwall, but i personally think it makes the scone go a bit gritty if you put the jam on first. There should be a large pot of tea, with enough tea for at least two cups PER PERSON because scones can be a bit drying so the amount of tea should reflect this. This should always be breakfast tea and not fruit tea (ive tried the latter, it doesn't work!), never coffee.
Years ago i remember they served butter with a cream tea, thankfully that particular practice has been seen for the heresy that it is!
Only another hour to go....................