Tea Blog

Clotted cream is wonderful stuff. If you’ve never tried it, you owe it to yourself to do so. In fact, stop what you’re doing, pick up some clotted cream, bake a batch of scones, and add a generous spoonful. Don’t forget the jam, either.

But that raises an important question: which should go on the scone first—the clotted cream or the jam? It’s a debate that has divided tea lovers for generations.

Devon vs. Cornwall: The Cream Tea Rivalry

A traditional cream tea consists of tea, freshly baked scones, clotted cream, and jam—typically strawberry or raspberry. The custom is closely associated with the English counties of Devon and Cornwall and is often enjoyed in the afternoon, much like a traditional afternoon tea.

While both regions agree on the ingredients, they famously disagree on the order in which those ingredients should be applied to the scone.

The Joy of Clotted Cream

For some people outside the United Kingdom, the name “clotted cream” doesn’t sound especially appetizing. British cuisine has its share of unusual names—think “toad in the hole” or “bubble and squeak”—and clotted cream can seem similarly puzzling at first.

Fortunately, the flavor is far more appealing than the name might suggest.

Rich, silky, and indulgent, clotted cream falls somewhere between heavy cream and butter in texture. It has a delicate sweetness and a luxurious mouthfeel that makes it a perfect companion for warm scones.

It’s best enjoyed generously spooned onto a scone rather than spread thinly.

So Which Goes First?

In Devon, tradition dictates that the scone is topped with clotted cream first, followed by a layer of jam. Supporters argue that the cream acts much like butter, creating a rich base for the fruit preserves.

In Cornwall, the preferred method is exactly the opposite: jam first, then a dollop of clotted cream on top. Advocates of this approach enjoy how some of the jam soaks into the scone before being crowned with cream.

Fortunately, no official tea-time authority is enforcing these rules. Devon residents are free to put the jam on first, and Cornish cream tea enthusiasts can certainly start with the cream if they choose.

That said, doing so in the wrong company may earn a few surprised looks from dedicated traditionalists.

The Bottom Line

Whether you’re Team Devon or Team Cornwall, the important thing is that a warm scone, clotted cream, jam, and a good pot of tea make a delightful combination.

Personally, I’ll continue to stand firmly in the clotted-cream-first camp—but half the fun is debating the issue over tea.

Now it’s time to get baking, start plopping on that clotted cream and jam, and brew a fresh pot of tea to go with it.

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