The Fastest Cake in the World
At Bryars & Bryars, discussions about favourite authors, contentious points of bibliography, superior cartographic technique etc are usually quite civil. Opinions are set forth in an atmosphere of mutual respect. The correct preparation of scones, however, has been a subject of bitter dispute and name-calling for years. Earlier this month, we decided to settle it once and for all in the only way possible: with a scone-off. The method of our experiment is published here in the spirit of scientific enquiry and co-operation; we invite you to reproduce it and send us your results.
Tea is a whole 'nother argument. We chose Mionetto prosecco (from our vintner of choice, Gerry's in Soho) as a more neutral option. The butter pictured here is salted, the only point not fiercely contended (if you overlook the abomination of including butter to begin with).
The method:Three preparation methods were put the test:
- Cream, then jam
- Jam, then cream
- Butter, then jam, then cream
The arguments:Proponents argued variously that jam was impossible to spread on cream; that cream was an analogue for butter; and that butter prevented jam-first sogginess. Prejudices and epithets were aired and hurled with abandon and without cease, until the results were in...
The results:Marks out of 100 for each method were added together across all subjects for a final mark out of 500. In ascending order, these were:
- Jam, then cream: 327/500
- Cream, then jam: 377/500
- Butter, then jam, then cream: 436/500