There is a third option:
Leave the jam out of it. Personally, I consider jam to be a savoury thing that has no place in anything remotely cake-like.*
No, wait – hear me out. Think about it – jam goes in sandwiches, which aren't generally considered a dessert. I like to have apricot jam with bacon and/or sausages. The Americans (bless them) seem to like it with peanut butter. Just because it has sugar in it, that doesn't mean it can be used in a dessert-like context. I believe the acidity of it spoils the taste of a perfectly good sponge cake, messes with the sensations derived from cream (in whatever order), and generally just gets in the way of whatever sweet thing it is that I really want to eat.
In summary: scone first, then cream, then other half of scone.
*Including doughnuts. I'm not with Bob Marley on this one.