Scones with Clotted Cream and Jam

A classic afternoon tea would be unthinkable for many without scones, traditionally served split, spread with strawberry jam and topped with clotted cream – especially in the West Country, where clotted cream traditionally comes from. Present-day health concerns mean that clotted cream receives a pretty bad press these days: it is high-fat double cream that has been cooked to just below boiling point, concentrating its fat content, and causing it to develop a yellowish crust as it cools. And it’s delicious. Would you care to share your scone recipes with us? And help us to answer the eternally vexed question as to whether ‘scone’ rhymes with ‘John’ or ‘stone’? And do you put the jam or the cream on first?

Photo: Jack Sullivan / Alamy