It was the American writer, Henry James who in 1917 wrote in his novel, The Portrait of a Lady that “There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea”. Over 100 years later we still love this quintessentially indulgent experience and here’s a perfect excuse to try out a version of it. Today is National Cream Tea Day, an event organised by the Cream Tea Society to have a treat and support various charities at the same time.
A cream tea is rather like a mini afternoon tea, consisting of a pot of tea served alongside freshly baked scones, clotted cream and jam. The tradition became popular in Devon and Cornwall during the 1850s, where tourists frequented tearooms to indulge in this delightful pursuit. Cream teas are always made from the finest local ingredients, with homemade preserves, usually strawberry, and clotted cream rather than whipped or double cream.
Cream tea: jam or cream first?
There’s quite a debate in the West Country about cream or jam first. In Devon it’s said that you spread the cream first and then put jam on top of that, whereas in Cornwall you have jam first on a Cornish split rather than a scone, followed by the cream.
Apparently, there are lots of historical explanations behind all this but I would advise trying each version for the purposes of investigative research and drawing your own conclusions. Sadly, I’ve no room here to go into the debate about the pronunciation of the word ‘scone’.
Cream teas are sold in tea rooms across the country and Welcome to Yorkshire lists a vast array of places to visit to sample Yorkshire cream teas, including our famous Bettys tearooms that boast the superbly sumptuous fat rascals, which taste somewhere between a scone and a rock cake/bun.
Bake your own scones
Sadly, the pandemic has made these visits more difficult, so if you can’t make it safely to one of these esteemed establishments, why not make your own scones for Cream Tea Day. Scones are one of those recipes which take no time at all to bake.
I admit that I am totally biased, but Grandma Abson’s recipe is the best. They are simple and quick to bake with basic ingredients and, what’s more, they always come out light, airy and win many plaudits.
Scones
8 oz/225g self raising flour
2oz/50g butter
2oz/50g sugar
2oz/50g sultanas
2 eggs
Milk to mix
Sift the flour. Rub in the butter. Add the sugar and sultanas. Beat the eggs and milk and add to make a dough. Roll out and cut into sections with a cutter. Bake for 10-12 minutes on the third runner from the top of the oven (450F, Mark 8, 230C/210C fan).
Why not treat yourself to a cream tea on this special day? There are lots of ways you can connect with others and stay safe to taste a scone or two outside with your family and friends, or even organise a virtual bake-a-long.
Don’t forget to share your results on social media and show off your delicious jam and cream or cream and jam creations with the hashtag #nationalcreamteaday.
After all, who can resist the joys of a plate of scones, warm, aromatic and straight out of the oven? It’s the perfect afternoon teatime treat.
You can read more about Grandma Abson’s life, her passion for baking and recipes HERE and head over to Instagram @grandmaabson to see Meryl baking with her grandchildren.
