Don't worry about the parmesan..
#31
Join Date: Jan 2016
Programs: BAEC Silver, Avis Preferred, Hilton Gold
Posts: 521
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.
#33
Join Date: Oct 2012
Location: London
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#34
Join Date: Sep 2013
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#35
Join Date: May 2012
Programs: BA Gold, HHonors Diamond, IHG Platinum, Senior Railcard & Bus Pass
Posts: 983
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.
#36
Join Date: Oct 2004
Location: Lausanne Switzerland
Programs: BA Gold; Swiss Blue
Posts: 1,244
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
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
#39
Join Date: Mar 2009
Location: JAX
Programs: Ex-BA/AA/CP/LY staff, BA Executive Club Blue, IHG Diamond, Marriott Silver, Chick-fil-A Red
Posts: 3,569
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...
#41
Join Date: Feb 2009
Location: YYC
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Posts: 4,734
#42
Join Date: May 2012
Programs: BA Gold, HHonors Diamond, IHG Platinum, Senior Railcard & Bus Pass
Posts: 983
#43
Ambassador, British Airways Executive Club
Join Date: Feb 2008
Location: UK
Posts: 10,083
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!
William Hanson - the UK's leading etiquette coach & expert | William Hanson
Go to 1:00 for the correct method, you certainly don't dollop!
#44
Join Date: Aug 2006
Location: Switzerland
Posts: 1,568
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.
#45
Join Date: May 2012
Programs: BA Gold, HHonors Diamond, IHG Platinum, Senior Railcard & Bus Pass
Posts: 983
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
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
(We didnt have time for etiquette growing up in the valleys. Anyway who needs scones when you have welshcakes?)