Our Guide to a Traditional Cream Tea
TRADITIONAL AFTERNOON TEA
Where it all Began
Britain’s love affair with tea began with Catherine de Braganza in 1662. She brought the custom of drinking tea to court with her, making tea popular worldwide.
In the middle of the 19th century The Duchess of Bedford introduced a ‘light meal’ and before long afternoon tea was an everyday occurrence; a spread of sandwiches, cakes, scones, cream and jam.
What’s the Difference?
When it comes to enjoying a traditional British tea experience, you might hear the terms “cream tea,” “afternoon tea,” and “high tea”
used interchangeably. However, these are actually three distinct occasions, each with its own history, menu and time of day.
Let’s dive into the delightful differences between these three tea traditions:
CREAM TEA
Cream tea is usually enjoyed in the mid-morning or afternoon as a treat.
It’s a wonderfully straightforward and satisfying experience, perfect for those who crave something sweet but don’t want a full meal. The beauty of cream tea lies in its simplicity—the combination of rich clotted cream, fruity jam, a warm scone and a well-brewed cup of tea is pure comfort.
AFTERNOON TEA
An afternoon tea typically includes a selection of sweet and savoury treats.
A light, refined snack presented on a three-tiered stand: delicate finger sandwiches on the bottom tier, scones with clotted cream and jam in the middle, served with an assortment of sweet pastries and cakes on top. The tea served is usually an Earl Grey or Darjeeling, served in delicate china cups.
HIGH TEA
High tea, often misunderstood, is not the same as afternoon tea.
High tea is a more substantial meal. Historically in England, it was served around 6:00pm after a long day’s work. The term “high” refers to the high-backed chairs and table where this meal was eaten, as opposed to the low, comfortable chairs typically used for afternoon tea.
Creating the Perfect Cream Tea
A simple yet elegant tradition featuring scones served with clotted cream and jam, accompanied by a pot of tea.
Scone
A type of slightly sweet, soft bread freshly baked and often served warm.
Clotted Cream
An extra thick, rich cream with a silky-smooth texture.
Strawberry Jam
Usually strawberry jam, but any berry jam can be used.
Pot of Tea
Traditionally, English Breakfast or Earl Grey, brewed in a teapot, served with milk or lemon.
There has been a long debate over many years about whether to put the cream or jam first. The Devon way is Cream then Jam. The Cornish way is Jam then Cream! Whichever way you choose, we hope you enjoy this delightful, traditional experience.
Introducing our new luxury Cream Tea Box
Indulge in a slice of English tradition with our new Luxury Afternoon Cream Tea in a Box, carefully crafted for the perfect cream tea experience.
Top 5 Tips for making the perfect scones…
1
Sieve the flour and baking powder into your bowl. This means that the two will be mixed together well, which gives you a better chance of an even rise.
2
For a good rise, use cold butter. The colder the better, and that extends beyond just ingredients. It’s ideal to have a chilled bowl and pastry cutters too.
3
When mixing ingredients together, don’t overdo it; mix until the dough just comes together.
4
The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy.
5
Once scones are shaped, chill them before baking – the final chill relaxes the gluten resulting in a tender texture. It also cools the butter down again, which is how you’ll get that flaky texture.
Ingredients
- 170g Devon Cream Company Double Cream
- 4 tbsp milk
- 200g self-raising flour
- 50g caster sugar
- 1 tsp baking powder
- 1 egg, beaten
To Serve
- Devon Cream Company Clotted cream
- Premium strawberry jam
Products used
Method
- Preheat the oven to 220°C/425°F. Sift the flour, salt and baking powder together in a medium bowl.
- Add the sugar, double cream and milk then work in with a fork until you have even sized clumps. If the mixture is too dry add more milk and mix through.
- Scatter some flour onto the work surface and tip dough out. Dredge dough and your hands with a little more flour, then fold the dough over 2-3 times until is is smoother. Pat into a round shape, 2cm thick.
- Take a 5cm cutter, dust with flour and cut out 4 scones from the dough. Press remaining dough into another round shape and cut out 4 more scones.
- Brush the tops of the scones with the beaten egg, then carefully place onto the hot baking tray. Bake for 6-8 minutes until risen and golden on top.
- Brew a pot of English tea and split your scone down the middle. Add a large dollop of Devon Cream Company Clotted Cream, top with strawberry jam and enjoy with a cup of tea.
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