Afternoon Tea 101: Clotted Cream and Devonshire Cream

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A proper afternoon tea isn’t complete without scones served with cream (either clotted or Devonshire) and jam. What’s the difference between the two creams? Devonshire is clotted cream made specifically in Devon, England.

Clotted cream is traditionally made by heating fresh cow’s milk, then setting and cooling it for hours in a shallow pan followed by a reheating. During the reheating process, the top layer forms ‘clots’ which gets skimmed off to create clotted cream. This thick cream has at least 55% butterfat.

Now, if you’re in Devon, you’ll most likely spread the cream first on a scone, then the jam. BUT, if you’re in Cornwall, the reverse with jam first, then the cream. See how to eat a scone properly.

Illustration: Lana’s Shop for Oh, How Civilized. 

5 thoughts on “Afternoon Tea 101: Clotted Cream and Devonshire Cream”

  1. I prefer to put my jam on first – I’m told that’s how her majesty does it. I actually do it that way because it keeps that wonderful cream from sinking into the scone. My favorite jam is b!back currant. It was served at the Cumberland hotel in London. I’ve forgotten the rand, but I’ve tried to find it for years without success.

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  2. Hi Pam, agree, Lana's illustrations are completely adorable!

    Hi Georgia, I do the same with my scones, but I put the cream first, then the jam.

    Hi Katinka, I love Lana's illustrations too! Ha, yes, please keep an eye out for how those Devon folks eat their scones!

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  3. I love the illustration, so cute! One of my best friends from uni recently moved to Devon, so I'll probably make a trip down this summer to visit him – I will have to keep a look out for how people are eating their scones! 🙂

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