Don't worry about the parmesan..

Old May 16, 2018, 4:50 am
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Originally Posted by Jagboi
I always put the cream on first. There are solid technical reasons to do this, because of the viscosity and coeffecients of friction of the two fluids and surface interfaces. It's easier to spread cream (especially if it's cold) on a scone, than it is to spread it on jam. Unless one wants to make an emulsion of the jam and cream and then spread the resultant mixture. Although that wouldn't work well if the jam has pieces of fruit rather than being made with fruit puree; it's more desirable to have a homogeneous mixture for spreading on the scone.
Found the engineer...
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Old May 16, 2018, 11:17 am
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Originally Posted by mickeyjaw
Found the engineer...
Guilty as charged M'Lud...
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Old May 16, 2018, 11:57 am
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Originally Posted by ThatT1Feeling
There was loads of clotted cream yesterday in GF but no Parmesan!! I did ask and duly received though 😃
The Parmesan is definitely on request these days.
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Old May 16, 2018, 12:08 pm
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Originally Posted by Vgravity


The Parmesan is definitely on request these days.
History tells me that, very, very, often, (and I dont refer purely to BA here) any items that are changed to on request status can be one step away from total enhancement.
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Old May 17, 2018, 12:40 am
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Originally Posted by Jagboi
I always put the cream on first. There are solid technical reasons to do this, because of the viscosity and coeffecients of friction of the two fluids and surface interfaces. It's easier to spread cream (especially if it's cold) on a scone, than it is to spread it on jam. Unless one wants to make an emulsion of the jam and cream and then spread the resultant mixture. Although that wouldn't work well if the jam has pieces of fruit rather than being made with fruit puree; it's more desirable to have a homogeneous mixture for spreading on the scone.
Who spreads cream?!? You spread the jam (after spreading the butter) then dollop the cream on top.
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Old May 17, 2018, 1:00 am
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In the office the other week we had a good Swiss variant....

No Clotted Cream here, but very thick double cream from Gruyere...

Homemade scones by yours truly, double crme de Gruyre and strawberry jam...

They want the same again in a month's time, can not have been too bad.

Article about Double Creme de Gruyere
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Old May 17, 2018, 2:27 am
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Originally Posted by WickedStepMother


Who spreads cream?!? ....
Canadians !
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Old May 17, 2018, 2:32 am
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Originally Posted by WickedStepMother


Who spreads cream?!? You spread the jam (after spreading the butter) then dollop the cream on top.
Originally Posted by JamesKidd
Canadians !
Ah ha. That explains it.

My post #28 refers .......
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Old May 17, 2018, 6:51 am
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Originally Posted by WickedStepMother


Who spreads cream?!? You spread the jam (after spreading the butter) then dollop the cream on top.
Who uses butter and cream?!? The clotted cream is instead of the butter.

Whether it goes on top/bottom of the jam is a matter of preference; personally I spread the cream so that the jam doesn't crystallise on contact with the scone...
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Old May 17, 2018, 9:15 am
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Swmbo puts the jam on first. Relatively thinly. That enables her to put a huge amount of cream on top. Very wise. I learn lots from SWMBO.
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Old May 17, 2018, 9:32 am
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Originally Posted by WickedStepMother
Who spreads cream?!? You spread the jam (after spreading the butter) then dollop the cream on top.
Of course the cream is spread. Otherwise you run the risk of having parts of the scone not covered in cream, which is clearly unacceptable
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Old May 17, 2018, 9:38 am
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Originally Posted by Jagboi
Of course the cream is spread. Otherwise you run the risk of having parts of the scone not covered in cream, which is clearly unacceptable
Just keep dolloping the cream as you eat the scone - until it is all gone.
(gone rhymes with scone)!
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Old May 17, 2018, 9:51 am
  #43  
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From a leading Etiquette expert.

William Hanson - the UK's leading etiquette coach & expert | William Hanson

Go to 1:00 for the correct method, you certainly don't dollop!

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Old May 17, 2018, 10:17 am
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Originally Posted by SWISSBOBBY
In the office the other week we had a good Swiss variant....

No Clotted Cream here, but very thick double cream from Gruyere...

Homemade scones by yours truly, double crme de Gruyre and strawberry jam
That gruyere double cream is amazing stuff. I'm not skilled enough (or too lazy, it's some ratio of those two things) to make my own scones.

Last edited by adrianlondon; May 18, 2018 at 6:31 am Reason: Typo. Second time's the charm.
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Old May 17, 2018, 11:11 am
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Originally Posted by PETER01
From a leading Etiquette expert.

William Hanson - the UK's leading etiquette coach & expert William Hanson

Go to 1:00 for the correct method, you certainly don't dollop!

https://www.youtube.com/watch?v=vKA7b7Zxi7A
Well there has definitely been some dolloping going on (obviously by some flunky, carefully edited out). What are those mounds of jam and cream on the plate next to the scone if they are not dollops?!? Just cut out the middle-man and dollop the cream directly onto the scone.

(We didnt have time for etiquette growing up in the valleys. Anyway who needs scones when you have welshcakes?)
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