Please settle an argument with DP and I

[Frosty6611]

(Lighthearted)

When having a scone do you put the jam on first and then the cream, or the cream on first and then the jam?

And do you pronounce scone like “Scoan” or ”Scon”?

I’d go for raspberry jam and DP would go for strawberry jam. We both agree that it MUST be clotted cream and not whipped cream though

Pronounced to rhyme with gone, otherwise the joke about the fastest cake doesn’t work!

If you use clotted cream, it works best to spread the cream first then dollop the jam on top. If I had a thinner cream and a thicker jam I would probably do jam first- basically least viscous foodstuff on top .

"Scone" - butter, jam, cream xx

jam then cream and Scone to rhyme with Sloane Street.

Scoan, butter jam cream and once it's gone it's scon

If you want amazing Scones and tea, the pier at Brighton do a really lovely spread, little sandwiches with the crusts removed, assorted cream cakes and pastries and the yummy scones, jam and cream and a bottomless pot of tea.

@Jenasaurus

Its obviously scoan if you removed the s its cone not con so scone is scoan and not scon..

How do you explain gone then? Or do you say goan..

DP & I are currently working our way through the national trust " book of scones " me baking & and both of us sampling , 'tis a wonderful journey

Clotted cream
Jam

and its a scon

Jam, cream, scon.

Cream, then Jam, scone rhymes with cone.

Butter, jam or preferably just butter and maybe toasted first and then just butter. No cream, never.
Scone as in bone.

Jam
Cream
Scon

I favour raspberry though. Strawberry is a bit meh.

Only if the raspberry is seedless. Nothing worse than a seedy scone. Same with blackberry....

but there is a word for con and another word for cone

there isnt a word for Gone and another for gon

so its defo scoan

Room temperature scone (which I pronounce to rhyme with gone, but agnostic on alternative) then clotted cream, then jam. Jam is slippy slidy and doesn't provide a solid base for the cream, whereas clotted cream provides an excellent anchor for the jam. Room temperature because I don't like the cream melting into the scone.

Agree with PP that cheese scones are the best. Room temperature again, with butter this time, salted and enough that I can see teethmarks!

Really wish I'd picked up some cheese scones from supermarket now. Sainsbury's do the best ones, and I can't be arsed to make them today.

to be honest I am happy to say it as Scoan or Scon as long as its on my plate

peartree now your talking cheese scones are the best, still warm from the oven I like mine with lashings of butter.

A variation on the jam can be strawberries instead

Came across this scone map recently. Is it right?

I’d always have a sweet scone at room temp. Don’t want the cream melting!

But i’d Definitely have a savoury scone warm from the oven! OMG why did I start this thread?! Feel like I must eat one now or i’ll die

Cheese scones??!! Cheese scones are fine, in and of themselves, but they don't work with jam and cream. Jam and cream should be a plain scone. A little fruit if you can't get plain, but too much fruit and it's bleugh. But cheese with jam and cream??? Nooooo! Butter maybe, but that's it.

@barney looks accurate for me. I’m from Scotland and my DP is from Devon

now do you always have sultanas in your scone or plain scone?

@overthehedge a savoury scone should NEVER have the jam and cream on top. How vile! I’d have a cheese scone warm from the oven and just with butter on top.
If I was having a plain or fruit scone then it would be with the jam and cream