Learn about Cream Tea Day
If you have ever been curious about how the British drink their tea, then you can learn more about as well as celebrate it through Cream Tea Day! Cream tea day is a British holiday that celebrates the etiquette and history of drinking tea with scones filled with clotted cream and jam. If that sounds delicious, then you can read more about the history of cream tea and scones here. Let’s read up on what the craze is about cream tea.
History of Cream Tea Day
Cream tea is a form of afternoon light tea that is served with sides of scones, clotted cream, and jam. The tea is believed to have originated in the 11th century when the tradition of eating bread with cream and jam at Tavistock Abbey in Devon arose. There are two methods to eat scones and drink cream tea. One of the more notable Devonian method, where a person splits the scone in two, covers each half with clotted cream, and then adds strawberry jam on top. The Cornish method, which is more notable in London, is when a person takes a warm ‘bread split’ or a ‘scone’ and splits in two, then spreads with strawberry jam, and finally tops the scones with a spoonful of clotted cream. In this case, it’s a matter of order generalized to the area you are located in.
Hence, for all tea lovers out there, Cream Tea Day was created by the Cream Tea Society, an organization that partners with Tiptree and Rodda’s to host tea events throughout the United Kingdom. Each year, the Cream Tea Society would host tea parties and events, teaching people proper English etiquette and how to properly eat scones and drink tea. Each of these events all go towards charity fundraisers to organizations such as children’s cancer research.
How to Celebrate Cream Tea Day
If you want to start celebrating this British holiday, then start by learning how to make British scones and clotted cream. Here’s a Cornish recipe you can follow from the Tori Avey website: Use new milk and strain at once, as soon as milked, into shallow pans. Allow it to stand for 24 hours in winter and 12 hours in summer. Then put the pan on the stove, or better still into a steamer containing water, and let it slowly heat until the cream begins to show a raised ring round the edge. When sufficiently cooked, place in a cool dairy and leave for 12 or 24 hours. Great care must be taken in moving the pans so that the cream is not broken, both in putting on the fire and taking off. When required skim off the cream in layers into a glass dish for the table, taking care to have a good “crust” on the top.