WHAT IS A CREAM TEA?
A Cream Tea is typical of south west England where Clotted Cream, a regional delicacy, is produced today. Clotted cream is an essential part of a cream tea. It is served on freshly baked scones—or the more traditional “splits” in Cornwall—with strawberry or raspberry jam, along with a pot of tea.
It is more of a farm house or cottage style delicacy, perhaps served in a country Tea Room.
There is some debate as to the way to whether to put cream or jam firsts on the ‘bread’. Apparently in Devon the cream is spread first on the scone, with the jam dolloped on top and in Cornwall the jam is spread first with a dollop of cream.
One variation on a cream tea is called “Thunder and Lightning” which consists of a round of bread topped with clotted cream and golden syrup, honey or treacle.
Advice on HOW TO EAT YOUR CREAM TEA
Read more about CLOTTED CREAM
Read more about TEA ROOMS
Read more about ENGLISH AFTERNOON TEA PARTIES
Today the Cream Tea has been incorporated into the hotel style ‘Afternoon Tea’. It is messy to eat, needing a knife for spreading and it is recommended to eat at a dining table.