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Cornwall VS Devon: The Correct Way to Make A Cream Tea

A cream tea, made the correct way

It’s undoubtedly one of foods most fierce controversies; for a traditional cream tea, should jam or clotted cream be spread across the scone first?

The south-west afternoon snack, that is so often associated with a holiday to Devon or Cornwall, is considered highly controversial, and often debated by both locals and visitors alike.

However, whether the word ‘scone’ rhymes with cone or gone is just the tip of the iceberg when it comes to a serious discussion about cream teas. The actual construction of the ensemble is dependent on where you are, and something both the Cornish and Devonians feel quite passionate about.

The Devonians next door insist on lathering the scone in a bumpy layer of what is usually OUR cream (Rodda’s), before clumsily dolloping a spoon of jam on top, letting it slip and slide all over the shop.

I’m afraid that the choice for us, is an easy one.

In Cornwall, we are proud of our cream and have no problem giving it pride of place atop the scone.

For generations, the delicacy has been enjoyed on picnics far and wide, so the ability to spread the preserve on first, acting as an adhesive for easy transportation, before finishing with a creamy scoop of clotted.

The jam on first movement is even backed by Dr Eugenia Cheng of Sheffield University, who released a study a couple of years ago, crowning the Cornish way as superior, claiming that the jam stops the cream sliding off.

Although this may seem somewhat trivial to outsiders, the way the cream tea is assembled largely affects the taste. Jam on top means that the first thing you taste is sweet jam, whereas cream on top provides a creamier, buttery taste.

Whatever your view, something there’s something we can all agree on. If you know anyone that tries to incorporate butter, in any way, then seriously reconsider your continued relationship. You don’t need that kind of ludicrousy in your life.

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