Hey guys! Ever found yourselves staring down a plate of warm, fluffy scones, a dollop of clotted cream, and a pot of jam, and then frozen in indecision? Well, you're not alone! It's a question that has sparked heated debates, divided families, and even fueled regional rivalries: should you put cream or jam on your scone first? This seemingly simple question gets to the heart of a quintessential British tradition, and the answer, as you might suspect, depends on where you're from. So, let's dive into the delicious world of scones and settle the score on this crucial culinary conundrum. We'll explore the history, the regional variations, and, most importantly, the right way (or at least, the preferred way) to enjoy this teatime treat.

The Great Scone Debate: A Brief History

The scone, a close cousin to the griddle cake, has a rich and interesting history. While its exact origins are a bit murky, it's generally accepted that the scone emerged in Scotland sometime in the 15th or 16th century. Early scones were made with oats and cooked on a griddle, later evolving to include wheat flour and being baked in an oven. The scone quickly became a popular staple, especially among the working classes, and eventually, it made its way south to England, where it found a permanent place in the afternoon tea ritual.

The ritual of afternoon tea, as we know it, really took off in the 19th century, thanks to Anna, the 7th Duchess of Bedford. Feeling a bit peckish between lunch and dinner, she started requesting tea, bread and butter, and cake in her boudoir. This trend caught on among her aristocratic friends, and soon, afternoon tea became a social occasion. The scone, with its ability to be easily portioned and topped with various delights, was the perfect accompaniment to the tea. Over time, the scone evolved from a simple baked good to a symbol of elegance and indulgence, often paired with clotted cream and jam. However, this evolution also led to a significant disagreement: the order of the toppings. The debate became particularly pronounced with the rise of regional identities and culinary pride, with two primary camps emerging: Devon and Cornwall.

Now, before we get into the nitty-gritty of the cream-versus-jam debate, let's appreciate the scone itself. A good scone is a thing of beauty – light, airy, and slightly crumbly, with a delicate flavor that complements both sweet and savory toppings. The texture is key: too dense, and you're left with a brick; too crumbly, and it falls apart before you can take a bite. The best scones have a slight golden crust and a tender interior, ready to soak up whatever you decide to put on them. So, as we embark on this exploration of scone etiquette, let's acknowledge the fundamental importance of the scone itself as the foundation for this delicious debate. Get ready, this is going to be fun.

Devon's Cream-First Approach: A Thick and Luxurious Experience

Alright, let's start with the Devon method, which is, put simply, cream first, then jam. In Devon, the home of clotted cream, this is the traditional and, many would argue, the correct way to enjoy a scone. The logic behind this approach is rooted in the indulgence and the experience. Firstly, the clotted cream, that thick, luxurious, and slightly sweet delicacy, forms the base, creating a rich and velvety layer. Next, the jam, usually strawberry, is added on top. The jam provides a burst of fruity sweetness that complements the cream without getting lost in the richness. The overall effect is a symphony of textures and flavors: the crumbly scone, the thick cream, and the sweet jam, all working together in perfect harmony. Devonians believe the cream acts like a sort of protective barrier, keeping the scone from getting soggy and ensuring that every bite is a delightful experience. They see the jam as the final flourish, the crowning glory of the scone.

Now, let's talk about the clotted cream itself. This isn't just any cream; it's a specific type of cream with a high fat content, typically around 55%. It's made by heating unpasteurized milk very gently and allowing the cream to separate and form thick clots on the surface. These clots are then skimmed off and cooled, resulting in a thick, almost solid cream with a slightly nutty flavor. The cream is central to the Devon experience, and its quality is paramount. It should be rich, smooth, and spreadable, but not too runny. If the cream is too runny, it won't hold its shape and will slide off the scone, which is a big no-no. It should be piled generously on the scone, creating a satisfying mound that is almost a meal in itself. The Devon approach is all about embracing the richness, the indulgence, and the overall experience. It's about savoring each bite and letting the flavors linger on your palate.

For those of us who have grown up with the cream-first method, the idea of putting jam first seems, well, a little odd. It's like putting the cart before the horse. The cream provides the foundation, and the jam is the final touch. It's also worth noting that, in Devon, the quality of the ingredients is paramount. The best scones, the freshest clotted cream, and the most flavorful jam are all part of the experience. It's a holistic approach, where every element works together to create something truly special. So, next time you're faced with a scone and the decision of what to do first, remember the Devon method: cream first, jam on top, and a moment of pure bliss. That's the way it's meant to be.

Cornwall's Jam-First Philosophy: A Fruity and Practical Approach

Now, let's hop over to Cornwall, where the scone tradition takes a slightly different turn. Here, the rule of thumb is jam first, then cream. The Cornish approach, while perhaps less renowned for its creamy indulgence, still holds its own in the scone debate. The core philosophy here is about layering the flavors and creating a harmonious blend. The jam, typically strawberry, is spread first, providing a base layer of sweetness and fruity flavor. Then, a generous dollop of clotted cream is placed on top. The cream acts as the final flourish, balancing the sweetness of the jam and providing a smooth, velvety texture. The Cornish method focuses on the jam's flavor profile. By placing it directly on the scone, it permeates the bread and creates a cohesive taste experience. For the Cornish, it's about the balance of flavor and creating the perfect bite, rather than the tactile experience of the cream.

One of the main arguments for the jam-first approach is practicality. The jam provides a sticky base that helps the cream stay in place. This is especially useful if you are eating outdoors or on the go. The cream is then piled on top of the jam, creating a visually appealing and delicious treat. The jam-first method also allows the flavor of the jam to shine through. The sweetness of the jam provides a counterpoint to the richness of the cream, resulting in a delightful combination of flavors. Some people argue that putting the jam first also prevents the scone from becoming soggy. The jam creates a barrier, helping to keep the scone from absorbing too much moisture from the cream.

In Cornwall, the quality of the ingredients is just as important as in Devon. The jam should be made with high-quality fruit, and the cream should be fresh and delicious. However, the Cornish approach prioritizes the flavor of the jam. It's about choosing a jam that complements the cream and creates a cohesive taste experience. The result is a scone that is both visually appealing and incredibly tasty. The jam provides a burst of flavor, and the cream adds a touch of richness. It's a simple, elegant approach that has won over the hearts and taste buds of countless people. So, if you're a fan of a fruity, flavorful scone, then the Cornish method might be for you. So, guys, what do you think?

Beyond Devon and Cornwall: The Rest of the World

Okay, while the Devon and Cornwall divide gets most of the attention, it's worth noting that the scone and its toppings have spread far beyond the borders of these two counties. In other parts of the UK and around the world, you'll find variations on the theme, often influenced by local tastes and preferences. You can find scones served with:

• Other Jams: While strawberry is the most common, you can find scones paired with raspberry, blackberry, apricot, or even marmalade.
• Fruit Preserves: Some people prefer fruit preserves, which contain pieces of fruit rather than being a smooth jam.
• Butter: In some regions, butter is the preferred topping, often served alongside jam.
• Whipped Cream: Whipped cream is often used as a substitute for clotted cream.
• Savory Options: Some variations of scones come with savory toppings such as cheese, herbs, or even meat.

Ultimately, the beauty of the scone is its versatility. You can adapt it to your preferences. Experiment with different types of jam, cream, and other toppings to create your perfect scone experience. So, don't be afraid to break the rules and enjoy your scone the way you like it. Whether you are a devoted fan of cream first, jam first, or something completely different, the most important thing is that you enjoy your scone!

The Verdict: How to Choose

So, after all the deliberation, the history, and the regional variations, how do you choose? Well, the truth is, there's no single right answer. Both the Devon and Cornwall methods have their merits, and the best approach is the one that you enjoy the most. Here are a few things to consider:

• Your Personal Preferences: Do you prefer a richer, more indulgent experience? If so, the Devon method might be for you. Do you prefer a more fruity and balanced flavor profile? Then, give the Cornish method a try.
• The Availability of Ingredients: If you're using high-quality clotted cream, it will taste amazing no matter how you put it on. If you're using good jam, that will also taste great no matter what you do.
• Local Customs: If you're in Devon, you might want to stick with the cream-first approach to avoid raising any eyebrows. If you're in Cornwall, embrace the jam-first way of life.
• Experimentation: Don't be afraid to try both methods and see which one you like best. You might even find that you enjoy them both in different moods.

Ultimately, the scone debate is more about tradition and personal preference than about any actual rules. The joy of a scone lies in its simplicity. It's a treat that can be enjoyed in many different ways, depending on your mood and your taste. So, go forth, and enjoy your scone, however you choose to top it. Enjoy it, and remember that, at the end of the day, it's about savouring a delicious treat and sharing the experience with others.

Conclusion: Scones, Cream, and the Joy of Debate

Well, there you have it, folks! The age-old question of cream or jam first is more than just a matter of scone-topping etiquette; it is a reflection of regional pride, culinary tradition, and the simple joy of enjoying a delicious treat. Whether you side with the cream-first devotees of Devon or the jam-first champions of Cornwall, the most important thing is to savor the moment and enjoy every bite. So, grab a scone, a dollop of cream, a spoonful of jam, and let the debate continue! After all, the fun is in the conversation, the sharing, and the delightful experience of indulging in one of the world's most beloved teatime treats. Cheers, and happy scone-ing!