Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
The cream tea is a British institution that is loved everywhere in the UK, but perhaps no two counties love it more than Devon (or Devonshire) and Cornwall. Arguments abound as to which location is the real home of the cream tea, with minor differences in each tea service. Regardless of which side you're on, they're both a delicious way to spend an afternoon.
What Is Cream Tea?
A cream tea is a light meal consisting of scones, fruit jam, clotted cream, and a freshly-brewed pot of tea. Traditionally, the scone is served warm and, when possible, freshly-baked, and the cream is clotted rather than whipped. Strawberry jam is by far the most popular jam used. It's commonly served in southwest England (where Devon and Cornwall are located) but can also be found throughout the country. It's often enjoyed in the afternoon but can be served anytime in between meals.
A cream tea should not be confused with the very old English custom ofafternoon tea, which is more of a meal. Afternoon tea typically involves more than simply scones, with little sandwiches and other bites and desserts served, and is eaten specifically after lunch and before dinner. Cream tea is a more relaxed and lighter tea break.
Devon Cream Tea vs. Cornish Cream Tea
The difference between cream tea in Devonshire and Cornwall comes down to how its served. Both versions serve the same items: tea, scones, jam, and clotted cream. In Devon, the scones are split in two and topped with cream followed by jam. In Cornwall, the split scones are topped with jam and then cream. While it doesn't necessarily affect the flavor of the cream tea, it's simply the order of the ingredients that are different. Both versions of cream tea are served throughout England and how you decide to eat your scones will come down to personal preference.
The Cornish split, a slightly sweet bread roll that's lighter than a scone, can sometimes be used in place of a scone for cream tea. In Devon, a similar bread called the Devonshire split is occasionally served. It tends to be smaller than a Cornish split, and both are served with cream and jam.
What is Clotted Cream?
Clotted cream is traditionally served with southwestern cream teas. It is somewhere in between whipped cream and butter, yellow and thick like butter but rich and creamy like whipped cream. It is made by heating unpasteurized cow's milk in a shallow pan for many hours which causes the cream to rise to the surface and "clot." Cornish clotted cream holds an EU Protection of Designated Origin, and products can only be labeled as "Cornish clotted cream" if they are made with milk from Cornwall cows and are 55 percent butterfat. The rich grass eaten by Cornish cows gives the clotted cream its trademark yellow color.
Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface. It is a thick cream, with a very high fat content (a minimum of 55 percent, but an average of 64 percent).
The difference between cream tea in Devonshire and Cornwall comes down to how its served. Both versions serve the same items: tea, scones, jam, and clotted cream. In Devon, the scones are split in two and topped with cream followed by jam.In Cornwall, the split scones are topped with jam and then cream.
The origin of the cream tea is often disputed (Cornwall, we're looking at you!) but for the most part, according to local historians, it would seem that the act of adding jam and cream to bread seems to have originated in Devon at Tavistock Abbey during the 11th century.
The cream tea consists of freshly brewed tea, scones, clotted cream, and jam which is usually strawberry or raspberry. There is much discussion on whether the scones should be spread with jam or cream first … normally Devon tradition dictates cream first but in Cornwall you'll usually see the jam go on first!
Cornish Splits and Devonshire Splits are really the same thing, except Cornish Splits have the jam on the bottom and the cream on the top and Devonshire Splits put the jam on top of the cream. Jump to: Ingredients and substitutions. Recipe tips!
What topping goes first: jam or cream? The two English counties famous for cream teas are Cornwall and Devon, and they differ on order. Cornish cream tea will do jam then cream, Devonians do it the other way around.
Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.
So when it comes to cream tea, what goes on your scones first? Cream or jam? Ask the Cornish, and they will tell you that the whole point of cream tea is to have freshly-baked (hopefully still warm) scones, with jam first and clotted cream on top. Ask a Devonian, and they'll tell you it's cream first and jam on top.
According to research, what's widely known as the “Devon method” is putting your clotted cream on first and covering that up with jam whereas the “Cornish method” involves spreading your scone with strawberry jam and then topping that layer with clotted cream.
To be considered authentic clotted cream, it must typically be produced exclusively in either Devon or Cornwall. Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America.
A cream tea (also known as a Devon cream tea, Devonshire tea, or Cornish cream tea) is an afternoon tea consisting of tea, scones, clotted cream (or, less authentically, whipped cream), jam, and sometimes butter.
According to their research on the perfect cream tea, your scone should be 4-7cm in diameter and the jam should be spread on first (very important!), leaving a space around the edge. Finally the clotted cream should sit proudly on the top.
When it comes to Devonshire cream, however, they are actually the same thing. Devonshire cream simply refers to clotted cream that is made in Devon, and clotted cream made in Cornwall may also be referred to as Cornish cream.
While those in Devon typically spread the clotted cream first followed by jam, the Cornish tradition is to spread jam first followed by cream. Finally, we have some clarity on the issue, as it's revealed how the Queen takes her scones.
Devonshire cream: Clotted cream produced in the county of Devon, England. Interestingly, in Devon, cream is traditionally spread first on a scone, then topped with jam. In Cornwall, it's the opposite: jam first, then cream. Double cream: A dense cream skimmed from the surface of milk.
South West counties, Cornwall and Devon, might be rivals at heart, but look more closely and you'll see there's much commonality between these two picturesque regions, with their sprawling coasts and love for jam and cream-topped scones. For starters, these spectacular holiday destinations are right on your doorstep!
Devon has the advantage of easier accessibility – you have to go through Devon to get to Cornwall – and major cities for better shopping and nightlife. But it's not far behind when it comes to natural beauty, and there are plenty of hidden gems to discover at your own pace.
According to research, what's widely known as the “Devon method” is putting your clotted cream on first and covering that up with jam whereas the “Cornish method” involves spreading your scone with strawberry jam and then topping that layer with clotted cream.
Cream or jam? Ask the Cornish, and they will tell you that the whole point of cream tea is to have freshly-baked (hopefully still warm) scones, with jam first and clotted cream on top. Ask a Devonian, and they'll tell you it's cream first and jam on top.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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