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And, of course, as anyone who has spread proper, yellow crusted clotted cream on their scone, there’s actually no chance that this unctuous delight is sliding anywhere, clinging as it does, cool and rich as one of the rock stars whose yachts are moored off the Cornish coast.

(Xanthe Clay, ‘What’s the right way to eat a cream tea?’, The Telegraph, 10 Apr. 2015)