Brit Food: Pancakes and flapjack

[Geoff Bannister]

--- In HPFGU-OTChatter at yahoogroups.com, Janette <jnferr at ...> wrote:
>
> >
> > Geoff:
> >
> > Scones are usually more than 2" in diameter and, unlike biscuits,
> > of a fairly soft consistency; thick enough to be sliced in two for
> > margarine or butter to be spread plus maybe jam. They tend to fall
> > into three categories - plain, fruit or cheese. A particular delicacy
> > in the West Country, where I now live, is a "cream tea" - scones,
> > jam and whipped or clotted cream.
> 
> 
> montims:
> Just to confuse matters, I was talking about American "biscuits", which look
> identical, though bigger, to British scones, not what Brits call biscuits,
> which are of course called cookies in America...
> By the way, Geoff - do you put jam on the cream, or cream on the jam?

Geoff:
The usual way is to put the jam on first which leaves room for plenty of cream.
:-)

Some of us - myself included - start off with margarine or butter at the bottom.....