I’m loyal to the Devon way! 
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When it comes to scones jam first then cream 100%
Here’s 2 questions only an Aussie will know
Parma or Parmi
Potato cake or potato scallop
No, keep apart, then you get twice the amount of cream and jam?
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Why are oranges called oranges but lemons aren’t called yellows……?
Why are they called red onions when they are purple…?
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@Kitty-Cat01 cream first of course (check our name)
Now that they can make anti-perspirant that doesn’t leave white marks on black clothes, why do they still make the stuff that does?
Also, when you buy frozen triple cooked chips, are they actually twice cooked and you cooking them makes them triple cooked, or does you cooking them make them quadruple cooked chips?
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I guess it comes down to people’s body’s and being sensitive to ingredients so that’s why they still make them.
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Haha but I was thinking how do you balance cream on top of slippery jam
Unless we just put cream on one side of the scone and jam on the other half and sandwich together then it’s neither top or bottom 
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But then you only have one scone
. The big question, is it pronounced scone or scone?
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Like my granddad would say once it’s scone, it’s scone 
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Well ..
The colour orange is named after the orange fruit. So until the orange fruit became widespread from its native India, orange as a colour, was just a shade of red. Or rather, red covered a wider range of hues than it does now.
Thats why we say, for example, Robin Red Breast, when it is quite clearly orange. When it was named, we didn’t have a word for orange, just red.
Yellow the colour was established before the lemon fruit was introduced to England and so the language. So the opposite to the origin of Orange.
Red Onion is interesting. I don’t know. Purple in an older form derived from Greek and then Roman, from the name of the molusc that gave them expensive purple dye. And then red Onions can be red depending on the soil they’re grown in. So perhaps, like orange, reddy-purple was just considered another variation of red.
Essentially we diferentiate colours far more now than was done in the past.
Brought to you by someone whos spent far too long investigating natural medieval clothing dyes despite never dying a piece of cloth in his life. Isn’t that madder!
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