"The essentials of a Cornish cream tea are straightforward: fresh, light scones; bright strawberry jam, rich cream, good tea. Variations of bread served with cream and preserve were recorded as far back as the 11th century, when monks in the south west offered simple sustenance to labourers. Over time, it evolved into the scone, jam and clotted cream that is now a quintessential part of any trip to Cornwall."
"The star of a Cornish cream tea is the clotted cream. True Cornish clotted is standing-thick, with a golden crust on top and a richness that comes from gently heating full-cream milk. By law it carries a minimum 55 per cent fat content, giving it a depth that sets it apart. It's this element that fuels the friendly but unwavering rivalry with Devon - both claim to have 'invented' the cream tea, and both take a different approach to assembling the perfect scone."
"In Cornwall, the order is clear: jam is spread first, then a generous dollop of cream is spooned on top. In truth, no-one in Cornwall really cares how you eat your scone, as long as you enjoy it - but you won't find a local who doesn't abide by the jam first approach, it's just what a cream tea is for Cornish people."
A Cornish cream tea consists of fresh, light scones served with bright strawberry jam, rich clotted cream and good tea. Variations of bread with cream and preserve were recorded as far back as the 11th century when southwest monks offered sustenance to labourers. True Cornish clotted cream is standing-thick with a golden crust and gains richness from gently heating full-cream milk; by law it carries a minimum 55 per cent fat content. Cornwall traditionally spreads jam first, then spoons cream on top, and the ritual remains both a local everyday pleasure and a sought-after treat at coastal cafés and tearooms.
Read at CN Traveller
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