Whether you’re celebrating her majesty’s royal birthday, dressing up for Ascot or preparing a picnic to take to Wimbledon, our Cornish friends at Rodda have shared their definitive guide to the ultimate cream tea, that’s fit for the Queen. But before you stick the kettle on and slather your scone with jam and cream, there are certain etiquettes to follow when enjoying this summery British treat.
Rodda’s guide to the perfect cream tea
The perfect scone
We even have a study conducted by the University of Sheffield to back this bit up, so listen carefully. According to their research on the perfect cream tea, your scone should be 4-7cm in diameter and the jam should be spread on first (very important!), leaving a space around the edge. Finally the clotted cream should sit proudly on the top. We naturally knew all this already, but it’s nice to have it scientifically proven. They even created a handy formula to follow to ensure your cream tea is absolutely perfect.
Correct etiquette is an essential part of any truly Cornish cream tea. But don’t worry, we’ll help you through the process. First, you’ll want to brew your, ideally loose-leaf, tea in an ornate silver pot. Remember to provide a second pot of fresh, hot water so your guests can dilute any overbrewed tea. The person nearest the pot should pour for everyone, so if you’re clumsy, make sure that it’s not you. The tea should be poured in first, followed by milk and sugar. Once you’ve stirred, place your spoon on your saucer – leaving it in the cup would be most uncouth – and hold the cup handle between your thumb and forefinger – no outstretched little fingers, please. You’ll need to split your scone in half (by breaking, not cutting), then spread your jam before dolloping some clotted cream on top. Oh, and never use whipped cream; it’s utterly improper.