An English Cream Tea has it's origins in the West Country counties of Devon and Cornwall where great rivalry exists regarding the best way to serve this quintessential English dish.
It is traditionally a relaxed affair where a pot of tea is served with warm scones, strawberry jam and clotted cream.
Being a dish which originated in the country side it is usual to find it served on a table covered by a pretty county style table cloth with an assorted mixture of fine china cups and saucers, plates, teapot and accessories.
Devon Cream Tea
The Devonshire method is to split the scone in two, cover each half with clotted cream and then add strawberry jam on top.
Butter is generally not included in a Devonshire cream tea and the tea is served with milk.
Cornish Cream Tea
The Cornish method is to take a warm scone split it in two, butter it (the warmth of the scone allows the butter to seep into it). Cover each half with jam and then add clotted cream on the top.