No visit to the West Country would be complete without a traditional cream tea. All the breeds of cattle raised on the rich green grazing of the region give milk with a high butterfat content, perfect for making the cream and butter for which the area is justly renowned. A plate heaped high with fresh scones or splits , lavishly spread with strawberry conserve or strawberry jam and, of course, clotted cream . These should be served with a pot of good quality tea , together with milk or lemon slices and sugar to add to the tea, if desired.
Scones are light, plain cakes, quickly made and containing very little fat.
They are baked in a very hot oven. They can also be made with a variety of flours and other ingredients such as mashed potato and so on. There are many varieties of scones, ranging from plain all-purpose scones and tea scones to popular fruited varieties with currants , sultanas or raisins or even cherries as well as many other kinds. Scones can be savoury too but only the sweet varieties would be used for a cream tea. All scones are best eaten the day they are made as they stale very quickly.