Devon vs Cornwall Cream Teas January 01, 2015 17:28 13 Comments
Devonshire cream teas have been made with cream on the bottom and jam on top ever since their origin in Tavistock Abbey in Devon, where the tradition of eating bread with cream and jam began in the 11th century. This origin of the Cream Tea is disputed by the Cornish who believe the only way to serve a cream tea is with the cream on top.
Historically, there have been more variations between Cornish and Devon cream teas than just whether jam or cream is placed on top. In Cornwall, the cream tea was traditionally served with a "Cornish split", a type of slightly sweet white bread roll, rather than a scone. But nowadays the scones and clotted cream used throughout tearooms in both counties is very similar and therefore the main difference is how you choose to have it.
Devon vs Cornwall cream teas arguments for both -
For Devonshire cream teas:
- Cream is like the butter, you wouldn’t put butter on jam.
- It originates from when jam was expensive so you’d just have a bit to put on top.
- You can get more cream on if you load it first!
- It stops you getting cream on your nose. :) (jam on cream lays flatter???).
- If you’re sharing a cream tea with a Cornishman (although unlikely!) you get first dibs on the cream.
For Cornish Cream Teas:
- It’s easier to spread.
- You can taste the cream better on top!
- You wouldn’t put cream on the bottom of a fruit salad.
Personally, I think the great thing about cream teas is that almost everywhere gives you the choice so it shouldn’t be a Devon vs Cornwall debate but the focus should be on fresh locally produced ingredients, and definitely no whipped cream!
Decide for yourself which is the best way of serving a cream tea and whether Cornish or Devonshire clotted cream is better with our Devon vs Cornwall cream tea by post.