The age old question of whether jam or cream should be put on a scone first leaves the country divided over one of its favourite pastimes. The Devonshire method dictates that you should smother a scone in cream before adding jam, while the Cornish method suggests jam should be applied first. To help put this debate to bed, with the help of The Cream Tea Society here are 10 IDEAL cream tea etiquette tips we should all be following.
LOOSE-LEAF IS BEST
Brew loose leaves in a teapot, but remember to serve a second pot of hot water – just in case you’ve over-brewed.
IF YOU DON’T WANT TO POUR, DON’T SIT NEAR THE POT
The person nearest the pot should pour for everyone (if you’re clumsy, best make sure it’s not you).
THE THREE MINUTE RULE
Allow the tea to brew for at least three minutes before pouring – time enough for the full flavour to infuse.
ALWAYS TEA BEFORE MILK
Pour the tea first, followed by milk (so you can accurately judge the required strength) and then sugar.
SPOONS ON SAUCERS
Once you’ve stirred, place your spoon on your saucer (think of the table cloth).
NO OUTSTRETCHED PINKIES
Always hold the cup between your thumb and forefinger. Contrary to popular opinion, sticking your little finger out does not a lady/gentleman make.
SIMPLY BREAK APART
The perfect scone should break apart with a simple twist! Just make sure you’ve got your saucer to catch the crumbs.
SPOON THEN SPREAD
If the table is laden with bowls of jam and cream, spoon your desired amount onto your plate first, before spreading them thick on your scone.
JAM BEFORE CREAM
While there’s much debate around which goes first (a dispute dividing Cornwall and Devon), etiquette gurus Debrett’s say you should spread your jam before dolloping cream on top.
SAY NO TO WHIPPED
Never use whipped cream. It’s utterly improper.
