[Scones] Cream or Jam first ?
- rinn c
- Apr 7, 2016
- 2 min read
Who doesn't loves scones? A thick layer of clotted cream and strawberry jam is a must.
However, there's a serious issue when comes to cream and jam, which goes on the scone first. British has debate about this for decades, the Cornish swear by putting the jam on first, whereas in Devon, they say, the tradition is for cream first, then jam. I have been thinking for hours am i a cream or jam first person, still couldn't recalled. Thus, I've decided to bake some scones and run an experiment.
**Clotted cream is a thick cream with very high fat content, a minimum of 55%. * Fat content of a Full cream milk 3.25-3.6% , single cream 18%, Heavy cream 30-45%, butter 80%
Cornish or Devonshire fans?
deVon . cream first | cornwall . jam first
The temperature of scones also affect the sequence of applying cream and jam, The Devonshire scone should be cut and served at 50 degree Celsius, about 20 mins of taking it out from the oven. A layer of cream should be apply when it is still warm so that the cream starts to melt a little bit, then jam. In the other hand, Cornish scone is cut and served within 3-7 minutes of taking it out of the oven.The butter, the jam, then cream, should be applied immediately whilst the scone is still steaming and very hot to touch (70-90'C).
The experiment proved that i am JAM THEN CREAM person. Apart from the sequence of applying jam and cream, i think having a good scones is rather important. It should be crisp outside, slightly crumbly, flaky and fluffy inside. Also not forgetting the sweetness of strawberry jam and the aroma of rich sweet flavour clotted cream,Can't waitttt...!
最近在上環一家咖啡店的黑板上看見店主畫上司康餅[scones]然後寫著cream or jam first? ( 先塗奶油還是先塗果醬?) 我想了半天怎麼都想不起自己平時是先奶油還是先果醬，所以在網上做了一些搜查，也立馬烤了一些司康餅來做實驗。
**浓缩奶油(clotted cream) 也为称凝脂奶油，是一種濃郁的鮮奶油，脂肪含量高达至少55% (罪过啊，善哉善哉~）* 普通全脂牛奶含脂量是3.25% -3.6% , 鲜奶油 30% - 45%, 牛油 80%
所以你是devon派還是cornwall派?
浓缩奶油大多产自英格蘭西南部Devon和Cornwall。Devonshire司康餅會在50攝氏度左右上桌， 所以會先塗上一層奶油，等奶油稍微化開再塗上果醬。而cornish司康餅則通常會在出烤箱的3-7分鐘後馬上吃（70-90攝氏度) , 他們就會先塗上一層牛油，再加上果醬，最後塗上一層厚厚的濃縮奶油。
英國首相大衛·金馬倫曾在一家devon的下午茶店說過應該是要先果醬後奶油，得罪了不少devon人，過後補說“it all tastes the same, doesn’t it?" (不都一樣味道嗎?) 結果惹惱了更多人。哈哈~
其實我覺得最重要的還是一顆外脆內松且口感偏乾的司康餅，香氣濃郁的英國濃縮奶油，以及草莓味特濃的果醬。一個美好午後就不過如此。
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