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It's National Cream Tea Day and this time we end the age-old debate once and for all: How do you eat yours?

Anonymous Coward
Anonymous Coward

Based on my own exhaustive investigations over many years, the correct temperature to enjoy a scone is 'straight from the oven'. However the heat is liable to melt the cream and it's not called "melted cream", right? Thankfully the jam has a high thermal coefficient thanks to it's sugar content and so spreading that on first helps delay the situation where cream is too runny to stay on the scone. I rest my case m'lud.

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