Cream Tea anyone?

I have battled for years, years I tell you, trying to bake scones. I love cooking and baking, and can try my hands at most things with pretty OK results. But scones!! nah, kaput, no good! They turn out flat, dry and tasteless!

At the weekend we had bought some double cream, and it was the really thick stuff, like clotted cream, and I just happen to say in passing" this would be perfect on homemade scones" to which Peter totally agreed, and I quite stupidly, said i would make some. Come 5pm yesterday afternoon, i faced my scone fear and pulled out my cook books and looked for the "perfect" scone recipe. I crumbled my cold butter, i gently added my plain flour, and i kneaded my dough with plenty of TLC. I rolled gently, and remembered not to over roll, and I used my crinkle cutter and made 10 perfect looking scones. I egg washed, and I placed in the oven at 200c for 10 minutes, and I waited, patiently with bated breath.........

And here they are...

They were as light as a feather (note the were!!!),perfect with jam and cream, and enjoyed by all!!

But, I have a dilemma, what comes first......

The jam or the cream?

I say jam, Peter says cream. What is your take on the scone debate?

Hugs

Anna xx