Jam spreads thinly and is less viscous, so is much more suited to a thinly spread layer across the surface. Clotted cream is far thicker and lends itself to a

Jam spreads thinly and is less viscous, so is much more suited to a thinly spread layer across the surface. Clotted cream is far thicker and lends itself to a big dollop on top which keeps its shape and does not run off the sides. Why do people still question this obviously infallible logic?