Ah, the age-old question! When it comes to enjoying a classic Devon scone, the debate rages on: cream or jam first? This isn't just a matter of personal preference; it's a cultural touchstone, a regional rivalry, and a topic that can spark surprisingly passionate opinions. So, grab a cup of tea, settle in, and let's dive deep into the delicious dilemma of Devon scones: cream or jam first?

The Great Scone Debate: A Delicious Dilemma

The order of topping a scone might seem trivial, but in the world of afternoon tea, it's serious business. The two main contenders in this creamy, fruity showdown are Devon and Cornwall, each fiercely protective of their preferred method. Understanding the nuances of this debate is key to truly appreciating the art of scone consumption.

Devon: Cream First, Jam Second

In Devon, the traditional method is to spread the clotted cream on the scone first, followed by a generous dollop of jam. The reasoning behind this is that the cream acts as a butter substitute, providing a rich and smooth base for the sweeter jam. Think of it like this: you wouldn't spread jam directly onto a dry scone, would you? The cream provides the perfect foundation.

Why Devon Gets It Right (According to Devonians):

• Cream as Butter: The primary argument is that clotted cream serves the same purpose as butter. You wouldn't put jam on bread without butter, so why would you do it to a scone?
• Structural Integrity: Applying cream first creates a more stable base, preventing the jam from soaking into the scone and making it soggy.
• Taste Balance: The subtle flavor of the cream complements the sweetness of the jam, creating a harmonious balance of flavors.
• Tradition: This is how it's always been done in Devon, and tradition is important!

Cornwall: Jam First, Cream Second

Across the border in Cornwall, the approach is reversed. Jam is spread on the scone first, followed by a dollop of clotted cream. Cornish devotees argue that this method allows the sweetness of the jam to fully penetrate the scone, creating a more intense flavor experience. The cream then acts as a luxurious topping, adding richness and texture.

Why Cornwall Might Have a Point (According to Cornish Folk):

• Enhanced Flavor: Putting jam directly on the scone allows the flavor to fully infuse into the bread, creating a more pronounced fruity taste.
• Visual Appeal: The vibrant red jam peeking out from under the white cream is visually appealing, adding to the overall sensory experience.
• Practicality: Spreading jam on a dry scone is easier than spreading thick clotted cream.
• It's Just Better: Some things are hard to explain logically; it simply tastes better this way!

The Science of Scones: Is There a Right Answer?

While tradition and personal preference play a significant role in the cream or jam debate, let's consider the science behind it. Is there a logical reason to favor one method over the other?

The Spreadability Factor

Clotted cream, with its thick and luxurious texture, can be challenging to spread directly onto a scone. Spreading jam first provides a smoother surface, making it easier to apply the cream evenly. However, Devonians argue that the slight resistance of the cream adds to the overall tactile experience.

The Soggy Scone Syndrome

One of the biggest concerns is preventing the scone from becoming soggy. Applying cream first creates a barrier that prevents the jam from soaking into the scone. This is especially important if you're not planning on eating the scone immediately.

The Taste Test

Ultimately, the best way to determine the superior method is to conduct a taste test. Try both variations and see which one you prefer. Pay attention to the texture, flavor balance, and overall experience. You might be surprised by your findings!

How to Make the Perfect Scone (Regardless of Topping Order)

Before we get too caught up in the cream or jam debate, let's ensure we have a perfect scone to begin with. Here's a basic recipe and some tips for achieving scone perfection:

Ingredients:

• 225g self-raising flour, plus extra for dusting
• Pinch of salt
• 55g cold butter, cut into cubes
• 25g caster sugar
• 150ml milk
• 1 tsp baking powder
• 1 egg, beaten, for glazing

Instructions:

1. Preheat your oven to 220°C (200°C fan/gas mark 7). Lightly flour a baking tray.
2. Sift the flour and salt into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
3. Stir in the sugar and baking powder.
4. Gradually add the milk, mixing with a knife until you have a soft dough. Be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently pat it out to a 2cm thickness.
6. Use a 5cm round cutter to cut out the scones. Place them on the prepared baking tray.
7. Brush the tops of the scones with the beaten egg.
8. Bake for 12-15 minutes, or until golden brown.
9. Let the scones cool slightly on a wire rack before serving with clotted cream and jam.

Tips for Scone Success:

• Use cold ingredients: Cold butter and milk will help create a light and fluffy scone.
• Don't overmix: Overmixing the dough will result in tough scones.
• Handle gently: Be gentle when patting out and cutting the scones. Avoid twisting the cutter, as this can seal the edges and prevent them from rising properly.
• Bake at a high temperature: A hot oven will help the scones rise quickly and evenly.
• Serve fresh: Scones are best enjoyed fresh from the oven.

The Essential Accompaniments: Clotted Cream and Jam

No scone is complete without the proper accompaniments: clotted cream and jam. But not just any cream and jam will do. Here's what you need to know:

Clotted Cream: The King of Cream

Clotted cream is a thick, rich cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow trays to cool slowly. During this time, the cream content rises to the surface and forms