Cream then jam or jam then cream?
It’s the difference between the Cornish and the Devonshire cream tea and the cause of much controversy. If you want to know the correct way, why not read the cream tea society’s etiquette tips below to discover the proper way to enjoy your cream tea!
- Loose-leaf is best. Brew loose leaves in a teapot, but remember to serve a second pot of hot water – just in case you’ve over-brewed.
- If you don’t want to pour, don’t sit near the pot. The person nearest the pot should pour for everyone
- Make the perfect brew. Allow the tea to brew for at least three minutes before pouring – time enough for the full flavour to infuse.
- Tea before milk. Pour the tea first, followed by milk (so you can accurately judge the required strength) and then sugar.
- Spoons on saucers, please. Once you’ve stirred, place your spoon on your saucer (think of the table cloth)
- No outstretched pinkies! Always hold the cup between your thumb and forefinger. Contrary to popular opinion, sticking your little finger out does not a lady/gentleman make!
- Simply break apart. The perfect scone should break apart with a simple twist! Just make sure you’ve got your saucer to catch the crumbs.
- Spoon then spread. If the table is laden with bowls of jam and cream, spoon your desired amount onto your plate first, before spreading them thick on your scone.
- Jam before cream. While there’s much debate around which goes first (a dispute dividing Cornwall and Devon), etiquette gurus Debrett’s say you should spread your jam before dolloping cream on top.
- A final word. Never use whipped cream. It’s utterly improper!
Grab your ingredients from Devizes Rural Larder and make these Classic Scones.
Prep Time: 1 hour 10 mins | Cook Time: 10 mins | Serves 10
Ingredients:
- 500g plain flour
- 17g baking powder
- Pinch of salt
- 100g caster sugar
- 100g diced butter
- 250ml milk
For the egg wash
- 2 egg yolks
- 10ml milk
- Pinch of sugar
Method
Sieve the flour, baking powder, sugar and salt into a bowl.
Using your fingertips, rub the butter into the flour until it’s well combined.
Add the milk and mix well.
Once it starts to come together, turn it out on to a lightly floured surface and knead gently until it forms a soft, smooth dough. Wrap in cling film and chill for one hour.
Preheat the oven to 200C/gas mark 6.
Roll out the dough on a lightly floured surface to a thickness of 2.5cm and cut into rounds with a 5cm cutter.
Place on a baking tray lined with parchment paper.
Now mix the egg wash ingredients together in a small bowl and brush the top of each scone, twice.
Bake for 10 minutes until golden brown.