My cream tea scone, adorned in the traditional ‘Cornish’ way; jam first then cream, being stabbed by a person of Devon, for frankly just not being ‘in the right order’.  (You see what I did there Sue?)

I see the rationale that cream is fat so why not treat it like butter, and put it on first, but my thinking is of quantity rather than content, so spread the jam thinly first and then dollop the cream on top.

Why would you spread cream and dollop on jam?