Jam or Cream First? The Devon and Cornwall Cream Tea Rules

A cream tea is a pot of tea served with scones, strawberry jam and clotted cream. It is simple, but it comes with the most famous argument in British baking: which goes on the scone first, the jam or the cream?

The short answer: in Devon, cream first, then jam. In Cornwall, jam first, then cream. Both are correct in their own county.

The Devon way: cream first

Split the scone and spread a thick layer of clotted cream on each half, like butter, then top it with a spoonful of jam. Supporters say the cream takes the place of butter, so it belongs underneath.

The Cornish way: jam first

Spread the jam on the split scone first, then spoon the clotted cream on top. Supporters say it is easier to spread jam on a scone than on cream, and that the cream on top is the best part, so it should be seen.

How to serve a cream tea

1. Bake the scones the same day, or warm them through. See our classic scones or fruit scones.
2. Split each scone by hand. Pull it apart around the middle rather than slicing it; a well-made scone has a natural break line.
3. Use clotted cream, not whipped cream. It is thick enough to spread and does not slide off.
4. Choose strawberry jam, the traditional pairing, though raspberry is common too.
5. Serve with a pot of tea. See the best teapots and tea sets.

Keep the cream cold

Clotted cream is a chilled food. The Food Standards Agency advises that chilled food should not be left out of the fridge for more than four hours, so put it back between servings on a warm day.

Cream tea or afternoon tea?

A cream tea is just scones, jam, cream and tea. A full afternoon tea adds sandwiches and cakes on a tiered stand: see our afternoon tea menu. If you are counting, a scone with jam and clotted cream comes to about 460 kcal: see calories in afternoon tea.

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