The Great British Scone Off: Celebrating National Cream Tea Day
26 June 2026
Posted under: Hobbies & interests
There is perhaps no tradition more quintessentially British than the cream tea. A simple yet sublime combination of fluffy scones, rich clotted cream, and sweet strawberry jam, all washed down with a perfectly brewed pot of tea.
Every year on the last Friday in June, we celebrate National Cream Tea Day. This day is about more than just indulgence; it’s a nationwide movement to promote this beloved heritage, bring communities together, and raise funds for charity in some cases.
The Ultimate Debate: Jam or Cream First?
While we can all agree that cream tea is delicious, there is one question that has divided the nation for centuries: Which goes first?
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The Devon style dictates that you should lather on the thick clotted cream first, acting as a "butter" base for the jam.
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The Cornish style insists that the jam must go down first to protect the scone, with a generous dollop of cream sitting proudly on top.
We put this age-old question to our residents to see where their loyalties lie. Interestingly, 62.5% of residents believe jam must go first (the Cornish way), whereas 37.5% pile on the cream first (the Devon way).
A View from the Inside: The Cornish History
We wanted to find out more about this never-ending ‘debate’. Jules, our Senior Building and Community Coordinator at The Fitzroy community in Falmouth, gave us an insight into the history behind this friendly feud.
“My vote definitely goes to jam first. Traditionally, Cornish cream teas used split buns, and applying the jam first prevented the cream from melting on the warm buns. This long-standing dispute with our neighbours in Devon has become one of Cornwall's most talked-about subjects - locals even say they can tell someone’s roots just by how they serve their scones! My residents always enjoy cream tea and, of course, the lively debate that comes with it.”
Jules, Senior Building and Community Coordinator at The Fitzroy, Falmouth
Bake Your Own: The Perfect Classic Scone
Want to host your own celebration? Follow this fail-safe recipe for light, golden scones that would make any baker proud.
Prep: 5 mins | Cook: 10 mins | Makes: 8 scones
The Perfect Classic Scone
• 350g self-raising flour (plus extra for dusting)
• 1 tsp baking powder
• 85g butter, cut into cubes
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• A squeeze of lemon juice
• Beaten egg, to glaze
• Jam and clotted cream, to serve
How to
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Heat the oven: Preheat to 220C/200C fan/gas 7. Put a baking tray inside to heat up.
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Mix the dry ingredients: Tip the flour, 1⁄4 tsp salt, and baking powder into a bowl. Add the butter and rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
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Prepare the liquid: Warm the milk in the microwave (about 30 secs) until warm but not hot. Add the vanilla and lemon juice, then set aside.
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Combine: Make a well in the dry mix, add the liquid, and combine quickly with a cutlery knife.
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Shape: Tip the dough onto a floured surface. Fold 2-3 times until smooth. Pat into a round 4cm deep. Use a 5cm cutter to plunge into the dough to create your scones.
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Bake: Brush the tops with beaten egg. Arrange on the hot baking tray and bake for 10 minutes until risen and golden.
Enjoy, happy Cream Tea Day!
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