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To answer your question, I am clotted cream, period. I don't feel the need to put jam of any kind on my scone. HOWEVER. I am eating flavored scones, not plain. My mother made blueberry scones for the coronation. I made lemon poppyseed scones That Morning so they were deliciously fresh. I also have a tart cherry scone mix.
IF I were eating plain scones, I suspect I would be cream-them-jam b/c the cream needs more force for spreading (at least the kind I can get here in Ohio), so I would not be able to properly apply the clotted cream if I put the jam on first.
And thus is my dissertation on the flavor and physics of scones with condiments.
(Also, I LOVE the Underground washi.)
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