The great scone debate
Should you spread the jam first or the cream first? And should they ever be buttered?
Few things spark more lively conversation among friends, coworkers (including here at National Seniors Australia), and afternoon tea enthusiasts than the humble scone.
It may seem simple: just split a scone, then add jam and cream. But ask “Which goes first?”, and you’re in for a spirited debate steeped in British tradition and its Aussie interpretation.
At the heart of the disagreement are two English counties: Devon and Cornwall. In Devon, the tradition is cream first, then jam – the idea being that the cream acts like butter. In Cornwall, it’s jam first, then cream, showcasing the jam and treating the cream as the crowning glory.
Australians, ever the pragmatic bunch, are divided. Many of us adhere to the Cornish method, but others mix and match.
So, which is right? The truth is, there’s no hard rule, only passionate preferences.
Jam-first advocates say it’s easier to spread and gives a better visual contrast. Cream-first supporters claim the cream provides a sturdier base.
Now, here’s a question that rarely gets asked: “Should butter be involved at all?”
Some purists recoil at the thought, but others swear by a thin layer of butter underneath the jam. It adds richness and harks back to times when clotted cream wasn’t easily available. If you’re using whipped cream or a lighter spread, butter can offer a welcome foundation.
Then there’s the scone itself. Traditionalists may insist on plain scones, letting the toppings shine, but fruit scones (usually studded with sultanas) have a loyal following.
Pumpkin scones, a Queensland favourite thanks to the late Senator Lady Flo Bjelke-Petersen, bring a whole new flavour twist. Surprisingly, they still pair beautifully with jam and cream.
Speaking of jam, strawberry is the go-to, but there’s no reason to limit yourself. Raspberry, apricot, plum, or even fig can be equally delicious. Just choose something that’s not too runny and complements the richness of the cream.
And finally, the cream. If you can get your hands on clotted cream, it’s the gold standard: thick, rich, and indulgent. Double cream is a fine substitute, though slightly looser. Canned whipped cream? It’ll do in a pinch, but it lacks the body and depth of the real stuff.
At the end of the day, how you dress your scone is up to you. The best kind is the one you enjoy, with friends, a cup of tea, and maybe a cheeky debate on the side. Just don’t let the argument ruin your appetite.
For something a little different, try these savoury cheese and bacon scones.
