cream tea scone

‘Scientists’ have come up with the formula for the perfect cream tea. The ideal scone:jam:cream ratio is 2:1:1, apparently, with a 28mm thick, 70g scone the best start point.

The boffins also back the wrongheaded, Cornish-style ‘jam, then cream’ method. Nothing to do with the study’s funder – Rodda’s – producing its clotted cream west of the Tamar, right?