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June 12, 2003

Is it tea time yet?

Oh boy - NYT has a lovely article about clotted cream ("The Rich Source of Indulgence" - R.W. Apple Jr., Dining, 6/11/03). Apparently "scone" rhymes with "prawn," not "bone" according to author, and there are also differing approaches to topping one's scone - in Devon, it's cream first, then jam, as opposed to jam first, then the cream, which is how it's done in Cornwall.

Yours, &c., LC | 12:17 PM | Food