tag:blogger.com,1999:blog-16479026.post115340342514654231..comments2024-03-18T17:52:17.732+00:00Comments on Baking for Britain: Scones, Cream and Jam - a West Country cream teaAnnaWhttp://www.blogger.com/profile/16851796353544414026noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-16479026.post-5013594509039777462022-02-18T16:24:34.502+00:002022-02-18T16:24:34.502+00:00If you like the taste of British food and you want...If you like the taste of British food and you want to bring it home with you, you only need to search food supplies online and you will find one of the best suppliers online <a href="https://www.britishfoodsupplies.com/" rel="nofollow">British food near me</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-33688587994823325072012-02-26T16:48:58.824+00:002012-02-26T16:48:58.824+00:00I am most definitely a jam person. Treacle is just...I am most definitely a jam person. Treacle is just too sweet for my liking.Having said that I have not tried it on scones. PErhaps I should give a go just for the record. Another lovely post - really inspiring.Thank you.R.I.P Rowan Atkinsonhttp://www.bloggerbontang.com/2012/02/rip-rowan-atkinson.htmlnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-16965287525518876212011-03-08T21:53:57.298+00:002011-03-08T21:53:57.298+00:00It has to be done the Cornish way, clotted cream o...It has to be done the Cornish way, clotted cream on top. That way you can add more cream!!Keith (Lostwithiel Cornwall)http://www.muffinsdeli.co.uk/tea_garden.htmlnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-47570870046841185262011-01-19T15:54:32.126+00:002011-01-19T15:54:32.126+00:00I've never really had a preference, I tend to ...I've never really had a preference, I tend to improvise every time, but having tested it both ways I prefer the jam on the bottom as my tongue tastes it first and then the cream follows. However the idea of cutting the scone into 3 pieces sounds like an amazing idea which I will definitely try in the near future, it's the big mac of the scone world!Highcliffe Househttp://www.highcliffehouse.co.uk/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-21651147374299078922010-03-18T20:28:32.541+00:002010-03-18T20:28:32.541+00:00Although Tavistock Devon, born & bred, I ran a...Although Tavistock Devon, born & bred, I ran a tearoom for 17 yrs (USA) we have a saying, when asked 'how to do it, that 'nothing crowns the glory of clotted cream' - meaning jam first, it creates a barrier between the warm scone and the cream and of course one never puts the two halfs together.<br />BarbaraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-52785077890858413642009-10-29T21:02:38.895+00:002009-10-29T21:02:38.895+00:00marjolein from holland,
We have a teagarden and ma...marjolein from holland,<br />We have a teagarden and make all oure cake,s and appelpies home made.In holland evreybody love,s an English high tea so we also make scones with jam and whipped cream.But we make them with milk and selfrising floure,butter and saltBut we ad some cinnamon to it and we put them 30 minut,s in the oven 180c When they are ready they are a bit crusty and when you put the jam and the whipped cream on top they are deliciousmarjoleinnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-10502757490832503352009-10-08T06:39:21.940+01:002009-10-08T06:39:21.940+01:00No way, I'm from Devon and I've always put...No way, I'm from Devon and I've always put the cream on top - it just feels better that way :) I like the idea of the Earl Grey tea with it too. Yum.<br /><br /><a href="http://www.stairway-to-devon.co.uk/" rel="nofollow">Devon Directory</a>annabelthttps://www.blogger.com/profile/09587036805411329798noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-16903526269522579502009-08-08T20:14:01.127+01:002009-08-08T20:14:01.127+01:00Anna you might be interested to know that the firs...Anna you might be interested to know that the first recipe for a modern scone (chemical raising agent)I can fine in the UK is called an "American Potash Cake". Amazing to thing how quickly chemical raising agents transformed British baking in the early 19th century.Adam Balichttp://adambalic.typepad.com/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-23832581136218187372009-07-04T12:45:28.115+01:002009-07-04T12:45:28.115+01:00Big scone fan here...
I choose jam 1st then cream...Big scone fan here...<br /><br />I choose jam 1st then cream on top.<br />But if i am using butter, then it's butter 1st, then jam.<br /><br />I once went on a scone tasting holiday with my father, and found the best scone i have ever had, which was a home made scone sold in a garden centre's cafe, up in the lake district. it was lush. we both gave it 10 out of 10.Kierannoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-9142355665974461432008-09-25T02:01:00.000+01:002008-09-25T02:01:00.000+01:00Anna, I love scones. And even in America, I have ...Anna, I love scones. And even in America, I have had several of my recipes published. Unfortunately, for the British, they have to have all of their fat and flavor put inside the scone or most Americans won't look twice at them! But I do adore a true scone! Thanks!Jennifer A. Wickeshttps://www.blogger.com/profile/15258328844224764848noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-22052223528418938212008-08-06T14:30:00.000+01:002008-08-06T14:30:00.000+01:00Vick. Your Dad is a genius. Cutting scones into ...Vick. Your Dad is a genius. Cutting scones into three for maximum jam and cream loading. What a brilliant idea!AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-36118995081116900142008-08-06T13:03:00.000+01:002008-08-06T13:03:00.000+01:00My Dad cuts the scone into 3 so he has a bigger su...My Dad cuts the scone into 3 so he has a bigger surface area to smother with jam and cream. Cream is obviously the main purpose of the scone - it is an excellent conduit for huge dollops of the wonderful stuff. I like my Dad's method. Nothing upsets him more than not being able to pile all the cream and jam alloted to him onto his scone. And, for the record, being in Cornwall, there is no question - it is jam first, with heapings of gorgeous snowy white cream on top, none of your messy Devonshire nonsense which makes a mess of the most divine substance known to mankind....Unknownhttps://www.blogger.com/profile/10512048765426646995noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-91730660221722570282007-09-29T10:30:00.000+01:002007-09-29T10:30:00.000+01:00niceniceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-37342102212429191072007-09-29T10:29:00.000+01:002007-09-29T10:29:00.000+01:00niceniceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-62827993430921989142007-03-21T13:44:00.000+00:002007-03-21T13:44:00.000+00:00How did you even manage to get to the garden with ...How did you even manage to get to the garden with such scrumptious scones. I would have gone through them before getting there. Wonderful blog<BR/>Kambuku wa mkaziAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1426466427881249672007-03-18T15:34:00.000+00:002007-03-18T15:34:00.000+00:00i prefer penguins (not to eat) I like Yorkshire fo...i prefer penguins (not to eat) I like Yorkshire food betterAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-25225925505886551582007-03-01T13:59:00.000+00:002007-03-01T13:59:00.000+00:00looks del.icio.us...thanks for the recipelooks del.icio.us...thanks for the recipeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-63351422211414648382007-02-22T20:10:00.000+00:002007-02-22T20:10:00.000+00:00Last year, my blog, Food from Oz, had a scone fest...Last year, my blog, Food from Oz, had a scone fest. I'll be posting about this post there - especially treacle.<BR/><BR/>I don't know where I fit with what I like on a scone since I put butter on my scone, then jam, and then cream. Isn't that ever so fattily wicked! But scrumptious!<BR/><BR/>And thank you, Old Foodie, for mentioning my Food from Oz on your comment. I would commend Old Foodie's blogs to readers. She is fast becoming more than the Old Foodie but the Guru of food. Her history of food is a must: a reference work among blogs.Anonymoushttps://www.blogger.com/profile/05972285659958872775noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-21414438379936516512007-02-19T09:40:00.000+00:002007-02-19T09:40:00.000+00:00An American from the Deep South, I am familiar wit...An American from the Deep South, I am familiar with scones, or more particularly, with their unsweetened cousins, biscuits. (Not to be confused with what we call cookies)To serve Devon, or Cornwall clotted cream would desecrate a good southern biscuit (and be a waste of the cream really, I prefer it on saffron buns)a bit of plain cream, fresh butter, and cane syrup poured over a hot biscuit is ambrosia.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1162144865505770932006-10-29T18:01:00.000+00:002006-10-29T18:01:00.000+00:00Hi James,I'm afraid I have not tried making splits...Hi James,<BR/><BR/>I'm afraid I have not tried making splits, so I can't offer any advice on rising. I have often run into problems with yeast based doughs, so am probably not the best person to advise you on such matters. I would like to give them a go - maybe next summer...AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1162063400451773992006-10-28T20:23:00.000+01:002006-10-28T20:23:00.000+01:00I have read on Wikipedia, and more believably, in ...I have read on Wikipedia, and more believably, in <A HREF="http://womans-world.co.uk/a-taste-of-cornwall.html" REL="nofollow" TITLE="Woman's World - A Taste of Cornwall">this article on traditional Cornish food</A> that Thunder and Lightning can also be served with Golden Syrup too. Not having tried black treacle I can't say if it's less rich. Maple syrup is too runny on scones but with the clotted cream it does remind you of a maple and pecan pie.<BR/><BR/>It's also worth knowing that for a true Cornish cream tea, you would use splits - soft sweet yeasty rolls that I think are traditionally served with the two halves together. I haven't given it much thought but perhaps due to the softer bread, the Cornish method of applying the jam first has a reason. In a sandwich form though, it makes it ambiguous!<BR/><BR/>Today I tried making splits. My only gripe was really in the rising of the finished product. I left the dough to double in size and had a further 30 minutes rising after I divided it into buns, but they came out fairly flat. What are your experiences with making cornish splits?<BR/><BR/>I can't say I'm aligned to one particular order of jam and cream, they each have practical pros and cons. I grew up in Cornwall and presently live in Devon. My approach is to never use the cornish method until I'm actually in the county itself.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1157008278325436992006-08-31T08:11:00.000+01:002006-08-31T08:11:00.000+01:00Wow! Scones with cream and jam do seem a popular f...Wow! Scones with cream and jam do seem a popular food. I hope I have inspired a few people to head ovenwards and bake a batch. Does anyone out there NOT like them?AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1156947219533866612006-08-30T15:13:00.000+01:002006-08-30T15:13:00.000+01:00I adore scones. I bake those with buttermilk in it...I adore scones. I bake those with buttermilk in it - they turn out light and moist. By the way, I'm Singaporean and I love it the Cornish way - the sensuousness of whipped cream (lots) against the roof of my mouth is simply heavenly.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1156855282188337682006-08-29T13:41:00.000+01:002006-08-29T13:41:00.000+01:00Being neither Cornish nor Devonian, I go by practi...Being neither Cornish nor Devonian, I go by practicality: I find that spreading the cream directly onto a warm scone, the cream sticks and tears up the surface of the scone a little. Spreading jam first and then dolloping cream on top is a tad tidier. Of course, that said, I'm quite happy eating them both ways :)alexahttps://www.blogger.com/profile/03221763853886892022noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1156597244467084892006-08-26T14:00:00.000+01:002006-08-26T14:00:00.000+01:00Snap! (uncanny that you also chose to photograph y...<A HREF="http://wafflewithsyrup.blogspot.com/2006/06/skonscoane.html" REL="nofollow">Snap!</A> (uncanny that you also chose to photograph yours outside on the grass too - I guess we all connect eating these things with basking in the Summer sun) I use the distinctly Devonian method. It's the only, only way.<BR/><BR/>Wish you'd written this before I wrote my article - then I would have been able to educatedly distinguish between the two methods. Thanks for enlightening me!Monazhttps://www.blogger.com/profile/08834611135847706468noreply@blogger.com