The great British scone debate is RESOLVED: food scientists finally reveal whether you should eat jam or cream first – do you agree?

Since the early 16th century, it has been one of the most debated topics in the United Kingdom.

When making scones, should I put the clotted cream or the jam on first?

Devonians are firm believers that the cream should go at the bottom, while Cornish people believe the jam should go on top.

And afternoon tea lovers across the rest of the UK aren’t sure who to marry.

To settle the debate once and for all, we spoke to three nutrition scientists this Afternoon Tea Week. Do you agree with their methods?

It’s been one of the most debated topics in Britain since the early 16th century. When it comes to scones, should you put clotted cream or jam on first?

Scones are believed to have originated in Scotland sometime in the early 16th century. Since then, they have been a staple of any decent afternoon tea.

Cream tea – consisting of tea, scones, clotted cream and jam – is particularly popular in Devon and Cornwall.

But despite being only a few miles apart, these regions have very different opinions on how to drink cream tea.

In Devon people claim that clotted cream tastes like butter and should therefore be put first on the scone.

In Cornwall, on the other hand, clotted cream is seen more as a topping, similar to whipped cream, and so they believe it should be added last to the scone.

To get to the bottom of the debate, researchers from the Center for Industrial Rheology conducted a scientific experiment to assess the spreadability of clotted cream and jam.

Their analysis showed that clotted cream is more viscous and stiffer than jam, meaning it takes more effort to get the cream moving.

For this reason, the researchers claim that Devon has the sequence correct.

‘The only logical conclusion from this study is that the clotted cream should be applied to the scone first to provide a good, firm base for the jam,’ the researchers explained.

Hoping to get to the heart of the debate, researchers from the Centre for Industrial Rheology conducted a scientific experiment to assess the spreadability of clotted cream (blue) and jam (red). Their analysis found that clotted cream is more viscous and stiffer than jam, meaning it takes more effort to get it moving

Cristiana Solinas, head of the National Bakery School at London South Bank University, argues that there are a number of other factors to consider besides spreadability.

Speaking to MailOnline, Mrs Solinas explained: ‘The texture and consistency of both the jam and the cream determine how the scone feels when you chew it.

‘Jam can give a sticky or soft feeling, while cream can give a rich, velvety sensation.’

According to Mrs. Solinas, it is not the order of the cream and jam that matters, but the ratio.

“The ratio of jam to cream is obviously more important than the order in which they are eaten, as they add different textures and flavors to the experience,” she said.

‘Imagine a really sweet jam or one with a bittersweet aftertaste. You don’t want too much of that, do you?

The almost “neutral” taste of the cream would balance that out, but only to a certain extent.

‘A balanced ratio can create a harmonious texture, while too much of one can overpower the other, affecting the overall mouthfeel and taste.’

Ms. Solinas also claims that the freshness of the scone itself plays a crucial role in the overall experience.

‘A fresh scone is soft, a little crumbly and probably warm, which can definitely enhance the whole experience,’ she told MailOnline.

‘A stale or dry scone, on the other hand, can negatively impact the texture and flavour, regardless of the jam to cream ratio.’

When asked what order of toppings she likes best, Ms. Solinas says the people of Devon have it right.

“For me it’s important how it looks,” she added.

‘Why would you hide a beautiful, bright red strawberry jam under the light white cream?!’

But not everyone agrees.

If you prefer the Cornwall Method, you’ll be pleased to hear that Professor Charles Spence, Professor of Experimental Psychology at the University of Oxford, has your back.

Speaking to MailOnline, he said: ‘I think it’s best to put cream on jam.

‘Our brains are sensitive to energy density and cream has a higher energy density than jam.

“Also, it’s a feeling of a coating on the mouth that we really like with creamy and fatty foods, so we have to try that first.”

As for whether the order ultimately matters, Professor Spence argues that “more research is needed.”

“Rituals surrounding preparation and consumption can enhance the eating and drinking experience,” he concluded.

‘Whether it matters from a taste perspective, I think, is a matter of more research!’