After 3 years!

[Bayleaf]

Way back in my yuff when working on the farm I used to have a bitter and cider shandy to quench my thirst after a hot day, the bar owner refused to mix them giving me two halves to mix myself.

As we're digressing back to favourite thirst quenchers .... Cider - always a big jug of it appeared after we'd finished clearing a field of hay bales. You know, the little rectangular ones that you could actually lift manually! We'd sit on the side of the final trailer-load, and quench our thirst with some local cider - scrumpy probably! Mucky stuff! A bit like Pavlov's dog - I still hanker for cider at haymaking time, even if I'm not actually involved!

[Doug]

Talking of scrumpy, first time I got drunk was on it.
Back in 1953 when my old man sold the farm up he had a barrel of scrumpy in the barn for buyers et al to help themself.
Needless to say so did I getting brams and liste as a result.

[Wilbro]

I used to love scrumpy when down in the South West. Too easy to overdo it though. Also clotted cream teas. Now these are things l do miss!

[L Austin France]

I used to love scrumpy when down in the South West. Too easy to overdo it though. Also clotted cream teas. Now these are things l do miss!

Ah but did you put the jam or cream first on the scone ?

[Sparkle]

Well that depends whether you are in Devon or Cornwall

[Loup-garou]

In Australia it's the scone that goes on top.

[Sparkle]

Mum used to put a scone on top of rice pud I put rice pud on top of apple strudel

[Wilbro]

Jam first then cream. That's the logical way to do it.

[Sparkle]

Agreed as it lovely when you bite into one half and the cream flips up onto the end of your nose

[Bayleaf]

I was "brung" up with cream first, then jam, as the cream was instead of butter, and you wouldn't put butter on top of jam (or maybe you would!) Is that the Deb'nshire way?

Although, it also makes sense to put jam first if the scone is still warm, so the cream doesn't melt too quickly. Both ways are yummy! As clotted cream isn't readily available here, we've used Mascapone or Creme Fraiche instead, and I think I actually prefer it.