Although the origins of cream tea are often disputed, according to local Devonshire historians, the act of adding jam and cream to bread was first concocted in Devon in the 11th century by the monks of Tavistock Abbey. Now, an indulgent cream tea is a British institution, and really what could be better than a freshly baked scone (plain or fruit, the choice is yours), with lashings of strawberry jam and a huge dollop of clotted cream, all washed down with a refreshing pot of tea?
Best associated with Devon and Cornwall, there is, however, an ongoing debate as to which is the right way to
