Interesting! This is like the scone cream tea discourse in Britain. (Just in case it needs clarified, a scone is a soft sweetish bun, sort of halfway before bread and cake, which is cut in half horizontally) There's a fierce disdain between those who think you put jam on the cut surfaces of the scone, then smear thick cream on top and those who think you put the cream on first then drop jam on top. The latter is correct IMO! Because the fat of the cream acts like butter and stops the jam soaking into the soft surface of the scone
Interesting! This is like the scone cream tea discourse in Britain. (Just in case it needs clarified, a scone is a soft sweetish bun, sort of halfway before bread and cake, which is cut in half horizontally) There's a fierce disdain between those who think you put jam on the cut surfaces of the scone, then smear thick cream on top and those who think you put the cream on first then drop jam on top. The latter is correct IMO! Because the fat of the cream acts like butter and stops the jam soaking into the soft surface of the scone