All you wanted to know about a cream tea but were afraid to ask!
The Cornish Cream Tea is truly a thing of splendour but, unwittingly, you could be munching your way through a minefield!
Why? Well because both the Cornish and Devon folk claim it as there own. Sadly, of course, the Devon folk are mistaken and they even get an important feature incorrect! The jam goes on first! Our wonderful Cornish Clotted Cream is the crowning glory, not a butter substitute!
Of course in reality there is more than one variety of Cornish Cream Tea – even if you stick to the ‘jam first’ rule.
Whilst most Cornish Cream Teas you find these days are based on a scone. The more traditional cream tea is actually made with a Cornish split; a slightly sweet bread roll. This is then covered with a top quality jam and finally the clotted cream is generously dolloped on top. Should you have a scone rather than a split, and the chances are you will, the golden rule is that it should be a plain scone, not one with fruit in. All the fruit content should be within the jam! And for even more controversy, don’t get started on the pronunciation debate! (Although we are firmly in the John-scone camp and not the Joan-scone!)
Thunder and Lighting
Another Cornish variation of the cream tea is Thunder and Lightning. Again a Cornish split is used for the base but this time the clotted cream goes on first, before either treacle, golden syrup or honey is poured on the top, for the ultimate sugar rush!
Which one do you fancy right now?