How to eat a cream tea
Ah, a perfect English summer. Sitting outside a lovely country tearoom with a cornflower blue sky and the lovely hot sun shining down on us. Or a trip to the National Gallery tearoom for a cream tea with two American friends…. but more of that later.
So a cream tea has a pot of tea, and a couple of scones (home-made, big, still warm) with clotted cream (don’t be skimpy) and jam, preferably home-made. (NOT and NEVER will be Mock Devonshire Cream, OK so I didn’t say that bit.). The ingredients have to be perfect or it just isn’t a proper cream tea.
Wait for the tea to brew, pour a little milk into the cups followed by the tea after about 3 minutes or so. Next take a scone and halve it, setting one half aside. Take your half and slap an indecent amount of jam on it. Don’t be minimalist about it, this is a full fat experience! Next, add a great big dollop of clotted cream. This should just about balance on top precariously. OK, ready? Good. Now take a bite, a decent sized one because we’re going for the full fat experience remember? What do you think? Heaven on a plate? I hope so, I’ll be very disappointed if it isn’t.
