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It has been one of the most debated topics in the United Kingdom since the early 16th century.
When it comes to scones, should the clotted cream or the jam go on first?
Devon people are adamant that the cream should be on the bottom, while Cornish residents maintain that the jam should be spread first.
And afternoon tea lovers across the rest of the UK are divided over who to side with.
To help settle the debate once and for all this Afternoon Tea Week, we spoke to three food scientists. Do you agree with their methods?
It has been one of the most debated topics in the UK since the early 16th century. When it comes to scones, should you put the clotted cream or the jam on first?
Scones are believed to have originated in Scotland in the early 16th century and have since become a staple of any decent afternoon tea.
Cream tea, consisting of tea, scones, clotted cream and jam, is particularly popular in both Devon and Cornwall.
But despite being just 100 miles apart, these counties have very different opinions on how cream tea should be consumed.
Devon people hold that clotted cream acts like butter and should therefore be placed on the scone first.
In contrast, in Cornwall clotted cream is seen more as a topping, much like creamy custard, and so they maintain that it should be placed on the scone at the end.
Hoping to get to the bottom of the debate, researchers at the Centre for Industrial Rheology conducted a scientific experiment to test the spreadability of clotted cream and jam.
Their analysis revealed that clotted cream is more viscous and stiffer than jam, meaning it requires more effort to induce movement.
For this reason, researchers say Devon got the order right.
“The only logical conclusion from this casual study is that in order to have a good, stiff base for the jam, the clotted cream must first be applied to the bun,” the researchers explained.
Hoping to get to the bottom of the debate, researchers at the Centre for Industrial Rheology conducted a scientific experiment to test the spreadability of clotted cream (blue) and jam (red). Their analysis revealed that clotted cream is more viscous and stiffer than jam, meaning more effort is required to induce movement.
Beyond spreadability, however, Cristiana Solinas, director of the National Baking School at London South Bank University, says there are other factors to consider.
Speaking to MailOnline, Ms Solinas explained: ‘The texture and consistency of both the jam and the cream will contribute to the sensation of the scone when you chew it.
‘Jam can provide a sticky or smooth sensation, while cream can provide a rich, velvety sensation.’
According to Ms. Solinas, what matters is not the order of the cream and jam, but the proportion.
“The ratio of jam to cream is obviously more important than the order in which they are eaten, as they bring different textures and flavours to the experience,” he said.
‘Imagine a jam that is very sweet or has a bittersweet aftertaste. You don’t want to overindulge, do you?
‘The almost “neutral” taste of cream would balance that out, but to a certain extent.
‘A balanced proportion can create a harmonious texture, while too much of one could overwhelm the other, affecting the mouthfeel and overall flavor.’
Ms. Solinas also says the freshness of the bun itself plays a crucial role in the overall experience.
“A fresh bun will be soft, slightly crumbly and probably warm, which can definitely enhance the whole experience,” she told MailOnline.
‘On the contrary, a stale or dry scone can negatively affect the texture and flavour, regardless of the proportion of jam to cream.’
When asked what order of ingredients she prefers, Ms. Solinas says the Devon people are right.
“The important thing for me is how it looks,” he added.
‘Why would you hide a rich, vibrant red strawberry jam under a pale white cream?’
However, not everyone agrees.
If you prefer the Cornwall method, you will be pleased to know that Professor Charles Spence, Professor of Experimental Psychology at the University of Oxford, is at your disposal.
Speaking to MailOnline, she said: ‘I think it’s better to show the cream on top of the jam.
‘Our brains are attracted to energy density and cream is more energy dense than jam.
‘Plus, it’s the coating sensation in the mouth that we really like with creamy, oily foods, so it’s best to try it first.’
As to whether order really matters at the end of the day, Professor Spence says “more research is needed.”
“Rituals around preparation and consumption can enhance the experience of eating and drinking,” she concluded.
“As to whether it matters from a taste standpoint, I suspect more research is needed.”
