We’ve all heard the debate… jam first or cream first? It’s a question that has divided tea tables for generations. But, if there’s one thing we can all agree on, it’s that nothing transforms an ordinary afternoon into an occasion quite like a freshly baked scone.

 

 

Now, back to the great scone debate—Devon vs. Cornwall—the most delightfully British of all rivalries. If you ever find yourself in the West Country, be prepared for battle… or at least a very serious discussion over afternoon tea.

 

 

In Devon, tradition dictates that you start with clotted cream, spreading it thickly onto your warm, fluffy scone before adding a generous dollop of jam. The reasoning? The cream acts as a rich, buttery base, creating the perfect foundation for the jam to sit on top.

Meanwhile, in Cornwall, they take the opposite approach—jam first, then cream. This method, they argue, allows the jam to properly soak into the scone before being topped with a silky, luxurious layer of clotted cream. Cornish purists might also point out that their way is simply more visually appealing.

 

 

Each side insists the other is doing it all wrong. But let’s be honest—if there’s a scone in front of you, piled high with jam and cream, or cream and jam, does it really matter? Just eat it, enjoy it, and nod politely when a local tells you their way is the only way. 

 

 

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