The day has finally come. Science has failed us, with food experts saying that cream should be applied to a scone before jam. 

When it comes to scones, should you put the clotted cream or the jam on first? The question may seem trivial to some, but it’s a matter of cultural pride to the residents of Devon and Cornwall.

Scones are believed to have originated in Scotland in the early 1500s, where they were baked on a griddle and made with oats. Over time, the recipe evolved, and scones became a quintessential part of British – and Australian – afternoon tea. Today, they are particularly popular in the southwestern counties of Devon and Cornwall, where they are served as part of a traditional cream tea—a combination of tea, scones, clotted cream, and jam.

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Devonshire folk argue that clotted cream should be applied to the scone first, much like butter. The reasoning behind this is that the cream provides a solid, even base for the jam, preventing it from soaking into the scone and making it soggy.

On the other hand, the people of Cornwall maintain that jam should be spread on the scone first, with clotted cream added on top. For them, clotted cream is seen more as a luxurious topping, akin to whipped cream, that should crown the jam rather than sit beneath it. Cream is also easier to maneuver on top of the jam.

Researchers from the Centre for Industrial Rheology in the UK recently experimented to assess the spreadability of clotted cream and jam. Their analysis revealed that clotted cream is more viscous and rigid than jam, meaning it requires more effort to spread. Based on this, the researchers concluded that the Devon method – cream first – makes more sense from a practical standpoint. The cream provides a stable base for the jam, preventing it from sliding off or being absorbed into the scone.

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However, the debate doesn’t end there. According to Cristiana Solinas, Head of the National Bakery School at London South Bank University, the ratio of jam to cream is more important than the order in which they are applied. Solinas argues that the texture and consistency of both ingredients contribute to the overall mouthfeel and taste experience and that a balanced ratio is key to enjoying the perfect scone.

Interestingly, the debate also extends into the realm of psychology. Professor Charles Spence, an expert in Experimental Psychology at the University of Oxford, suggests that the Cornwall method might be more appealing from a sensory perspective. He notes that our brains are drawn to energy-dense foods like cream, and that the mouth-coating sensation provided by creamy foods is particularly satisfying. Therefore, placing cream on top of the jam could enhance the overall eating experience.

Ultimately, the answer comes down to personal preference. For some, the ritual and appearance of their scone is just as important as the taste. Others might prioritize practicality or sensory satisfaction.

How to make scones

Now that you know the “right” way to top your scones, you’re going to need a really good scone recipe. We’ve got you covered with our 33 scone recipes for the ultimate morning tea.

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