The third National Cream Tea Day, brought to us by The Cream Tea Society, is on Friday 30th June so pick up a packet of four fruit scones from our shops, slather with jam and cream and enjoy with a cup of tea!
The tradition of the cream tea started in the Westcountry after the arrival of the railway brought a tourist boom in the mid 1800's. The influx of visitors wanted a place to relax and indulge in the finest local ingredients and so hotels and cafes started to serve scones with strawberry jam and clotted cream.
There's a lot of debate on how to serve a proper cream tea. Some people top cream with jam and others like the jam first and then cream. Don't even start on whether to add butter or not!
According to research by the University of Sheffield, your scone should be 4-7cm in diameter and the jam should be spread on first, leaving a space around the edge. Finally the clotted cream should sit proudly on the top.
You should break the scone in half rather than slice it and the ideal ratio is two parts scone to one part cream and one part jam. You should always use clotted cream (not whipped cream) and the ideal height of a cream tea is 2.8cm thick. I'm sure we all have our favourite way of preparing a cream tea though!