An Office Worker's Morning Meal

20210105 Honestly, there's no shortage of debates like this. Honey or soy sauce on rice cake? Fried or seasoned chicken? When making ramyeon, soup base first or noodles first? Wheat rice cakes or rice-flour rice cakes in tteokbokki? Who do you love more, mom or dad? Here's another one: a scone spread jam-then-cream, versus a scone spread cream-then-jam. This is the age-old cream tea debate between England's Devon and Cornwall, each claiming to be the true birthplace of cream tea. (Jam then cream is the Cornwall camp; cream then jam is the Devon camp.) Meanwhile, according to mathematician Eugenia Cheng's analysis (which might just settle this pointless debate once and for all): -The ratio of scone to jam to cream (or cream to jam) should be 2:1:1, and -For the best flavor, you should build the layers like a sandcastle. To pull that off, density naturally dictates that jam goes on first, then cream. *Cream tea is a simplified version of afternoon tea — scones spread with clotted cream and jam, served alongside tea. *This post is based on brunch writer @chovin's post, 'The Cream Tea Debate — The British Version of Dip vs. Pour.'