Cream first, or jam first? It’s a question that never fails ... t want to hide this under pale white cream. Alongside your ...

In Devon (which just so happens to rhyme with "dead wrong"), people eat scones with clotted cream, followed by jam. "In Cornwall the argument is that it is easier to spread the jam first and that ...

You can easily turn refrigerated canned biscuits into a variety of flavorful scones with some simple ingredients you likely ...

"During the electioneering of 2015, the then Prime Minister David Cameron visited a cafe in Barnstaple, Devon, and pronounced that, in Devon, you add jam first and then cream to scones - which ...

"This quick and easy recipe makes four delicious scones that simply melt in your mouth," enthuses Janice. "Serve them for afternoon tea with jam and cream, or eat these delicious scones straight ...

Roll out to about 2.5cm thick and cut or stamp into scones. Try to stamp them ... Serve split in half with homemade jam and a blob of whipped cream or just butter and jam. Preheat the oven to ...

Place 5 or 6 scones, almost touching, on paper in the basket. Cook on 160°C for 17 minutes or until golden and hollow-sounding when tapped on top. Carefully transfer to a wire rack.

Leave to cool on a wire rack. Split in half and serve with jam and clotted cream. Do not over-work the mixture or the resulting scones will be heavy. Dip the cutter in flour to prevent it sticking.