Cream tea

Cream tea

A cream tea, comprising tea taken with scones, clotted cream and jam.
Alternative names Devonshire tea, Cornish cream tea
Place of origin England
Region or state South West England
Serving temperature Tea: hot
Scones: warm
Jam & cream: ambient
Main ingredients Tea, scones, clotted cream, strawberry jam
Variations Multiple
Food energy
(per serving)
 High kcal
Cookbook:Cream tea  Cream tea
A modern cream tea.
Cream tea in Boscastle, Cornwall, prepared according to the "Devon method".

A cream tea (also known as a Devonshire tea, Devon cream tea or Cornish cream tea)[1] is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream, and jam. Traditionally a speciality of Devon and Cornwall, cream teas are offered for sale in tea rooms in those two counties, as well as in other parts of England, and elsewhere in the Commonwealth.

History

The name "Devonshire tea" comes from the county of Devon in England. The exact origin of "cream tea" is disputed, although there is evidence to suggest that the tradition of eating bread with cream and jam already existed at Tavistock Abbey in Devon in the 11th century.[2]

Variations

There are regional variations as to how a cream tea should preferably be eaten. The Devonshire (or Devon) method is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top. Traditionally it is important that the scones be warm (ideally, freshly baked), and that clotted (rather than whipped) cream and strawberry jam, rather than any other variety, are used. Butter is generally not included, and the tea should be served with milk.[3]

In Cornwall, the cream tea was traditionally served with a "Cornish split", a type of slightly sweet white bread roll, rather than a scone.[4] It is now rare to find this available commercially, except in Cornwall; splits are still used by many Cornish families in their own homes. The warm roll (or scone) is first buttered, then spread with strawberry jam, and finally topped with a spoonful of clotted cream. Scones are rarely buttered in commercially available teas.

Where clotted cream is not available, whipped cream is sometimes used as a substitute. Another variation to a cream tea is called "Thunder and Lightning" which consists of a round of bread, topped with clotted cream and golden syrup, honey or treacle.[1]

Protected status

In May 2010, a campaign was launched at the Devon County Show to have the name "Devon cream tea" protected within the European Union under Protected Designation of Origin (PDO) rules. The campaign was launched following discussion on BBC Radio Devon.[5]

See also

References

  1. ↑ 1.0 1.1 Salmans, Sandra (5 September 1982). "BRITAIN'S BEST AT TEATIME". New York Times. Retrieved 28 January 2007.
  2. ↑ "Were cream teas "invented" in Tavistock?". BBC News. 17 January 2004. Retrieved 28 January 2007.
  3. ↑ BBC - h2g2 - Cream Teas
  4. ↑ O'Brien, Harriet (8 July 2006). "Cornwall: a clean break". The Independent (London). Retrieved 28 January 2007.
  5. ↑ "Devon cream teas could get EU protected status". BBC News. 19 May 2010. Retrieved 6 January 2015.

Further reading

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