No,No,No - you can't spread jam over whipped cream, it has to be jam first 
What did you buy today?
- Thread starter Nova & Pinky
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Here in Somerset I can buy it all year round, but that doesn’t help you in Finland. You could try to make your own:
Make clotted cream
…but note that you will need to find the best cream available in your area that hasn’t been ‘ultra pasteurised’ - see the note in the recipe.
Also, as a Somersetian I can have the jam/clotted cream any way round I like
. However Nigel is correct in that proper clotted cream is so sticky that I find it best spread thickly on the scone first, with a thick blob of jam (my own of course!) on top. As a notional cream tea pervert, I much prefer some of my blackcurrant extra jam on top, as I find the sharpness of the jam perfectly offsets the richness of the cream. In a further twist, my lovely wife makes a more summery version of a cream tea with a small block of ice cream on a toasted scone instead of clotted cream. Jam still on top in any case!Cheers, Bob
The Cornish Split is well established in history. Scones are a recent thing with which to fleece tourists at greater convenience.
Boy, did I ever stick my hand in a hornets nest...
In Devon, they put the nest on their hand…..
Ah, true - a pale imitation of the real thing
I suppose it does depend on the thickness of the clotted cream.
More to the point, did you get a pasty? I’ve been fretting all day about it.
I had a decent fruit scone today (Morrisons) and slathered it with Rodda’s clotted cream with raspberry jam. Cream under jam due to being thick and buttery.
A decent fruit scone from Morrisons? I can taste the salt & baking powder already!
Absolutely horrid. Only scones worth eating are fresh from the oven with butter and real strawberry ( or potentially blackcurrant ) jam. If it’s a fruit scone you don’t really need jam; just butter.
If you really want to do the clotted cream and jam thing I’d recommend a Devonshire split rather than a plain scone. Better texture for jam & cream so you’re less likely to spill any of the precious filling.
Absolutely horrid. Only scones worth eating are fresh from the oven with butter and real strawberry ( or potentially blackcurrant ) jam. If it’s a fruit scone you don’t really need jam; just butter.
If you really want to do the clotted cream and jam thing I’d recommend a Devonshire split rather than a plain scone. Better texture for jam & cream so you’re less likely to spill any of the precious filling.
I'd go even further, a good, home made fruit scone doesn't even need butter when it's still warm
(I think we're getting off topic)
(I think we're getting off topic
)
Take it here thenI'd go even further, a good, home made fruit scone doesn't even need butter when it's still warm
(I think we're getting off topic
What I bought today (well actually a couple of days ago): British Bat Calls - a Guide to Species Identification by Jon Russ
Ah, it's identification by sonograph - I can do "dinner, dinner, dinner, dinner - Batman"
I've read all these posts and as a honory cornishman I'm horrified....
Scones, not Scones, should be fruit, cut in half, buttered, cream first, strawberry jam on top, pot of tea followed by many pints of Cider
Keep up chaps.
Scones, not Scones, should be fruit, cut in half, buttered, cream first, strawberry jam on top, pot of tea followed by many pints of Cider
Keep up chaps.
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