A Taste of History
The tradition of taking tea with scones, jam, and cream is believed to have originated in the West Country during the 11th century. The monks of Tavistock Abbey (just over the Cornish border in Devon, if we must admit it) are credited with serving bread with clotted cream and preserves to visitors. But Cornwall swiftly claimed the tradition as its own, elevating the humble refreshment into a regional icon.
Today, the Cornish cream tea is a firm staple in tearooms from Truro to Tintagel — and increasingly beyond.
The Great Debate: Cream or Jam First?
Let’s settle it once and for all — at least in Cornwall, the order is sacrosanct:
- Split the scone in half
- Spread a generous layer of jam (strawberry is classic)
- Top with a thick dollop of Cornish clotted cream
It’s not just about flavour — the logic is sound. The jam soaks slightly into the warm scone, while the cream (thick and cool, with a golden crust on top) sits proudly atop like a crown.
How to Make Perfect Cornish Scones
Ingredients:
- 225g self-raising flour
- 1–2 tbsp caster sugar
- 1 tsp baking powder
- A pinch of salt
- 50g unsalted butter, cold and cubed
- 125ml full-fat milk
- Optional: 75g sultanas for fruit scones
Method:
- Preheat oven to 220°C (200°C fan) and line a baking tray.
- Mix dry ingredients, then rub in butter until it resembles fine breadcrumbs.
- Stir in the milk to form a soft dough.
- Gently knead and roll out to 2–2.5cm thick. Cut out rounds.
- Bake for 12–15 minutes until golden.
- Serve warm with jam first, then clotted cream.
Top Tip: For true Cornish flavour, seek out Rodda’s clotted cream or a local dairy variety.
The Etiquette of Cream Tea
- Scones are not to be sandwiched. Enjoy one half at a time, neatly topped.
- No knives for cream or jam once served — use a spoon for cream and a small dish for jam if sharing.
- Never pronounce it ‘skōne’ (rhyming with bone) in Cornwall — it’s “skon” (rhyming with gone).
Regional Trivia & Folklore
- Clotted cream holds Protected Designation of Origin (PDO) status — meaning only cream made in Cornwall using traditional methods can be labelled as such.
- The golden crust on the clotted cream is known as the Cornish crown.
- In some villages, it’s considered bad luck to put cream first — perhaps to keep Devon tourists in check.
Perfect for Picnics
The Cornish cream tea isn’t just for cafés and cottages. Pack a basket with scones, miniature jars of jam, a tub of clotted cream nestled in a cool bag, and a flask of Earl Grey. Add gingham, sunshine, and a view — countryside or coast — and you’ve all the ingredients for a perfect British picnic.
Final Thoughts
Whether you’re an artist sketching the coastline or a writer watching the clouds roll by, there’s something about a cream tea that calls for slowing down. It’s not fast food. It’s soul food — the kind that celebrates time, tradition, and a touch of indulgence.
And in Cornwall, it’s always jam first. No arguments.
