Clotted cream traditionally comes from Cornwall and Devon, and there are therefore two corresponding methods for eating your scone. And there can be serious debate about which method is preferable! I personally subscribe to the Devonshire tradition, in which you half the scone and put first the cream and then the jam on top. I feel that it is easier to spread the jam on top of the cream than the other way around. But this is likely because I typically eat Devonshire clotted cream, which is a thicker consistency than Cornish clotted cream. The Cornish method is the opposite; jam goes on first, then the cream. Either way, be sure to slather both on and enjoy.
Now, you may be wondering "what the heck is clotted cream?" Well, I could tell you, but then you probably wouldn't try it. Its a cream spread sort of the consistency of marscapone if you've ever had that. Just, you know, made of cream instead of cheese. There are tea rooms all across the country where you can enjoy a traditional cream tea, or any of a multitude of other desserts or sandwich options. In York, the best has to be Betty's. Its a bit pricey, but totally worth it for the atmosphere. If you get a table along the wall of windows, you score a prime spot to people watch because it is right off a big square. Mom, we're totally going if y'all come visit me!
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