Few foods can cause the controversy of the English cream tea.
Should it be cream on first, followed by jam like in Devon, or jam first followed by cream like in Cornwall? And that is before you even mention the ‘scon’ vs ‘scoan’ pronunciation issue!

Does it matter? What is the difference? And why do these regional differences exist?

Maybe we should look to the origin, which according to Wikipedia suggests the first record of bread eaten with cream and jam was in the 11th century in Tavistock Abbey in Devon! So maybe that is the key. 

In 2010, Radio Devon started a campaign to create Protected Designation of Origin for the Devonshire Cream Tea. Split the scone in two, cover each half with Devon made clotted cream, and then add strawberry jam on top. This method is commonly used also in Dorset and other neighbouring counties.

The Cornish Cream tea is the other way around. And although there is this debate more often than not, cream teas in both counties are served in their component parts and you serve it up as you prefer so really there is no issue. As far as we know, there is no cream tea police in either county!

The things that seem to be common to both is that it is preferable for the scone to be warm and freshly baked, and butter is not included.

The scone itself does have differences, traditionally in Devon it was a Devon split or ‘Chudleigh’, lighter than the scone we are more familiar with, and then in Cornwall it was closer to a slightly sweetened light bread roll known as a ‘Cornish split’. It is rare to find either of these ‘splits’ made commercially even in the original counties unglazed plain scones are the norm. However, we love a fruit scone – we can all feel better for eating it as surely it must contain 1 of your portions of fruit for the day – positively healthy! (No?)

But as ever, we Brits like to play with our food and the above method is far from the be all and end all – we love a cream tea with lemon curd for a fresh citrusy hit, some prefer whipped cream to the thicker clotted cream. Raspberry jam, gooseberry jam or rhubarb jam all are great. There is even a variant known as thunder and lightning which involves golden syrup or honey instead of jam at all . Eat it in the morning or the evening not just the afternoon. Eat it on vintage crockery or paper plates, eat it with friends or on your own. No matter what, when or how – the thing we are certain of is the combination of warm baked goods, cream and sugar based preserve is stunning!

PS – to finish the debate – apparently 51% of the population think that scone rhymes with gone not bone! So that is that! (or not as the case may be!)