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Aug 2020
10:18pm, 16 Aug 2020
45,217 posts
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Derby Tup
Interesting point panad. I’m using a recipe from Mary Berry’s Aga cook book, which is for plain scones and like the other recipes I’ve tried very good. From memory it had 25 gm caster sugar in 225 gm flour, which I actually doubled. I’ve not tried it with dried fruit / no sugar but will. We don’t have jam on fruit scones
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Aug 2020
10:42pm, 16 Aug 2020
43,131 posts
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Lip Gloss
No jam on fruit scones 
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Aug 2020
10:48pm, 16 Aug 2020
45,223 posts
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Derby Tup
I’m not actually a huge fan of jam. The cream on top of jam, or vice versa thing with scones is a joke to me because I hate whipped or clotted cream in particular even more than I dislike jam. Raspberry jam in a Victoria sponge is different obviously
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Aug 2020
10:49pm, 16 Aug 2020
45,224 posts
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Derby Tup
What I do like and I’ve not had forever is Yorkshire pudding with jam on
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Aug 2020
10:50pm, 16 Aug 2020
43,132 posts
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Lip Gloss
🤢🤢
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Aug 2020
11:22pm, 16 Aug 2020
19,308 posts
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Angus Clydesdale
My granny used to make us Yorkshire pudding and we'd sprinkle sugar and lemon on it (like pancakes).
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Aug 2020
11:24pm, 16 Aug 2020
16,940 posts
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northernslowcoach
Yorkshire pudding and golden syrup was a favourite pudding when we were kids
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Aug 2020
11:42pm, 16 Aug 2020
19,309 posts
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Angus Clydesdale
My granny also used to make us “rough cake”, which was a kind of quick sponge mixture but quite biscuity in texture. We had that with syrup and (sometimes also) custard.
Happy memories.
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Aug 2020
6:20am, 17 Aug 2020
3,135 posts
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Little Miss Happy
I don't put jam on fruit scones either. Can't eat fresh cream but I am partial to a spot of squirty cream with blackberry or blackcurrant jam on a plain scone. We used to have left over Yorkshire puddings as pudding with jam or golden syrup on too.
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Aug 2020
7:22am, 17 Aug 2020
1,943 posts
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panad
Not a big jam fan in general here either. I’m not a massive eater of scones either to be honest - they are one of my favourite things, but my preferred way of eating them is hot straight out of the oven with salted butter. That goes for plain fruit or cheese scones. By the time they’ve cooled down I’m really not interested anymore - hence why I don’t have them often!
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