Variations
There are regional variations as to how a cream tea should preferably be eaten. The Devonshire (or Devon) method is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top. Traditionally it is important that the scones be warm (ideally, freshly baked), and that clotted (rather than whipped) cream and strawberry jam, rather than any other variety, are used. Butter is generally not included, and the tea should be served with milk.
In Cornwall, the cream tea was traditionally served with a "Cornish split", a type of slightly sweet white bread roll, rather than a scone. It is now rare to find this available commercially, even in Cornwall, although splits are still used by many Cornish families in their own homes. The warm roll (or scone) is first buttered, then spread with strawberry jam, and finally topped with a spoonful of clotted cream. Scones are rarely buttered in commercially available teas.
Where clotted cream is not available, whipped cream is sometimes used as a substitute. Another variation to a cream tea is called "Thunder and Lightning" which consists of a round of bread, topped with clotted cream and golden syrup, honey or treacle.
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