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Because I am sure that I have just seen an advert for her new show in which there were scones.
WITH JAM ON FIRST!
How can such evil hide under such a respectable veneer? How can such sins be broadcast?
Disgusting.
Blimey flashy, first you reveal you don't know the rules to mornington crescent, then that you don't know how to prepare a scone (pron. 'Sconn' btw).... Next you'll declare how tea is better with milk in the cup first.
Have you been drinking before the match?
[admits to doing it that way too as I am not a big fan of cream]
Next you'll declare how tea is better with milk in the cup first.
I'm already apoplectic.
I tend to be guided on these matters by the Corns.
The Corns know where it's at when it comes to cream teas.
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Flash as a Celt I would have thought you would have sided with the Cornish!
2010 poll Which county's method is correct?
57% Cornwall - jam first and clotted cream on top
43% Devon - cream first with jam on top
I'm with Flashy all the way on this. And that includes milk first!
Tea IS better with milk in first.
I have converted many people. Milk last gives you a horrible scum on top.
Disagree all you like but I am right.
Flashy, you are dead to me.
Milk first is how they ousted german spies in the second world war you know.
Milk in tea yeuch bloody heathens, tea should be taken black like it is in all the places it's grown in the world.
Jam first then cream for your scone (as in bone,phone,clone)
Also, how does one pronounce scone ? - as to rhyme with cone or con?
Jam first!
Then the cream on the knife doesn't get in the jam jar and make it go mouldy.
Also milk first if using a teapot, but I'm not usually that posh.
tea should be taken black like it is in all the places it's grown in the world.
Like India?
Butter first. Mainly because jam doesn't have the sticky strength - you try smearing butter on top of jam and you just end up with a messy knife. It's like jam sandwiches - butter then jam!
Then the cream on the knife doesn't get in the jam jar and make it go mouldy.
Two words for you - Jam spoon.
Heathens, everywhere.
I'm with nicko74 on this one - it all depends on the consistency of the jam and the cream, the densest and stickiest one on first.
This exact issue has just been featured on room 101 30 seconds ago.
The jam first then cream way is apparently the Cornish way.
I have converted many people. Milk last gives you a horrible scum on top
Scum on top is because you didn't use a pot. I bet you mash the teabag with a fork like some ghastly ape from the estate! You disgust me! 😉
teabag
Troll, surely.
Jam first then cream [ fresh fruit on top - it was blueberries today]
then again I am common - eating homemade scones with fresh blueberries is working class isnt it?]
Jam first and only clotted cream. The essence of a cream tea is the cream, not the Jam. And after you've taken a bite you end up with cream on your top lip to lick up and not sticky jam.
Milk in last of course, milk on a teabag first is just uncivilised and disgusting. If you're pouring the tea from a teapot, then it doesn't matter, except its easier to manage tea strength adding milk last. You don't know how strong the tea is until you've poured it so how do you know how much milk to put in. I'd rather drink dishwater than over-milked tea.
my workmates boyfriend used to work with her, she was a cast iron bitch apparently
CaptainFlashheart - Member
Then the cream on the knife doesn't get in the jam jar and make it go mouldy.
Two words for you - Jam spoon.Heathens, everywhere.
I'm Welsh, my cutlery knowledge only goes as far as stabby picking up thing, cutting thing and mini shovel.
Jam first, under shelter if outdoors on a hot summer day, served with a POT of tea using drinking vessels that have saucers.
(and Cornish pasties never have carrot in them)
Etc.
milk on a teabag
*s*****
jam then clotted cream. rhymes with cone. and tea from a pot, MiF not MiL.
Scones taste better with coffee.
/end thread
wobbliscott - MemberJam first and only clotted cream. The essence of a cream tea is the cream, not the Jam. And after you've taken a bite you end up with cream on your top lip to lick up and not sticky jam.
Milk in last of course, milk on a teabag first is just uncivilised and disgusting. If you're pouring the tea from a teapot, then it doesn't matter, except its easier to manage tea strength adding milk last. You don't know how strong the tea is until you've poured it so how do you know how much milk to put in. I'd rather drink dishwater than over-milked tea.
Spot on 🙂
who cares? mary berry mmmm nom nom [img] http://https://www.google.co.uk/search?q=mary+berry+images&rlz=1C1SVEE_enGB429GB429&espv=210&es_sm=122&tbm=isch&tbo=u&source=univ&sa=X&ei=_bcHU4W3L8ir7AborYCoCg&ved=0CC0QsAQ&biw=1366&bih=643 [/img]
Ah, good call on the cream. Butter is the fallback, if good clotted cream isn't available. Because bad cream < butter < good cream.
Mary Berry - a living legend.
Scone - rhymes with gone
Jam before cream. Butter before jam.
Tea - black
Couldn't be simpler... 😉
Her similarity to Satan is fetching, one too many face lifts IMO 😆
bikebouy - Member
Her similarity to Satan is fetching, one too many face lifts IMOPOSTED 6 MINUTES AGO # REPORT-POST
I've always thought more like Skeletor tbh
Yep, pure evil. She has a lot to answer for, that woman 👿
To sort out this conundrum: from the ground up its Scone (pronounced either way as I like to court controversy) then jam, then clotted cream, then of course Marmite.
Milk in last of course, milk on a teabag
teabag?? WTF!!
milk 1st in tea
butter 1st on scones,then jam, then cream that way you can pile more cream on
Crikey, it took 13 replies until someone put the correct answer down!
Butter, jam and then cream on top.
No putting butter on is deluding yourself that your butterless cream tea is healthy! It's like making a sandwich with no butter - just plain wrong.
zippykona - MemberTea IS better with milk in first.
I have converted many people. Milk last gives you a horrible scum on top.
Disagree all you like but I am right
red rag to a bull that. Milk first dates back to the days when tea was often taken in cups made of very fine bone china (well by the upper classes anyway). The heat of the freshly boiled tea was sometimes sufficient to cause the cups to crack. So some bright spark came up with the idea of putting the milk in first in order to cool the tea, thereby reducing the risk of crackage and tea pouring all over Miss Havisham's new dress.
Has nought to do with taste and never has. That said, I'm a milk in after man, only because - as pointed out above - the strength of the tea dictates the amount of milk required.
With regard to the OP, as long as it's a freshly baked scone, with lots of good strawberry jam and nice clotted cream, then the order in which it is applied is irrelevant. It'll still taste great 😉
Jam on first, stinks of inexperience Mary. Cream 1st, absolute basics.
In the absence of clotted cream (I reckon most of us suffer from that), margarine only. Jam is evil. For the record, milk first.
Rocketdog is right to be mortified. Tea is made in a pot with leafs! Bags are for the bodies of people who don't do it properly!
Nicko - butter on a jam sarnie?
That's filthy.
Just jam and air is sufficient.
Jesus tonight.
I can see why there are so many biffers on STW
Never mind scones, the real debate in Cornwall is top crimp versus side crimp. (but fwiw, cream, jam and then a bit more cream. If your chosen cream tea caterer does not provide sufficient cream for this then don't go there again as they are pennypinching scumbags!)
This is the real Satan.
[url= http://farm4.staticflickr.com/3693/12694815365_5c0f0a7238.jp g" target="_blank">
[url= http://www.flickr.com/photos/jimmygrainger/12694815365/ ]Satan[/url] by [url= http://www.flickr.com/people/jimmygrainger/ ]jimmyg352[/url], on Flickr
Dunno how he takes his jam though.
carlosg - MemberMilk in tea yeuch bloody heathens, tea should be taken black like it is in all the places it's grown in the world.
Which you obviously haven't visited, because many of them do take milk with their tea. 😛
margarine only
Marga ****ing rine?! You wot?!
You should be having Welsh butter as it is vastly superior to anything.
Anyway.. for the adventurous, try golden syrup on scones with buter and cream. It's very nice.
Tea in India is traditionally made by boiling milk with tea leaves, sugar and spices in it. So that just goes to show that you can have it how you bloody well like, you bunch of snobs.
Has nought to do with taste and never has. That said, I'm a milk in after man, only because - as pointed out above - the strength of the tea dictates the amount of milk required.
Milk in first, that way the amount of time the teabag is in the mug dictates the strength. And absolutely [i]no[/i] mashing the bag against the side of the mug! We have spoons at work that look like Uri Geller's been is sing around in the kitchen!
Heathens!
And if anyone imagines that using a pot to make tea at work is an option, they're obviously an office drone with far too much free time on their hands.
funkrodent - Member
zippykona - Member
Milk first dates back to the days when tea was often taken in cups made of very fine bone china (well by the upper classes anyway). The heat of the freshly boiled tea was sometimes sufficient to cause the cups to crack. So some bright spark came up with the idea of putting the milk in first in order to cool the tea, thereby reducing the risk of crackage and tea pouring all over Miss Havisham's new dress
It was just the poorly(uk) made stuff that cracked, if you had the proper stuff you put the milk in last to show you had the expensive chinese made crockery