As anyone who knows me personally or follows my career knows, discovering family history has been my obsession for many years. As I centered on a family member to write about, my attention gravitated toward by 4th great-grandmother from Cornwall. I longed to visit in person but despaired of ever having the chance. Those circumstances changed when I won a travel grant from The Cornish American Heritage Society in 2024.
Part of my quest in Bude, Cornwall, was to participate in local food traditions, and a proper cream tea was on the top of the list. Cream teas are not what the name implies. Instead of events or drinks; they are a sumptuous delicacy.
Americans can best understand a cream tea by taking a buttermilk biscuit, splitting it two, spreading your favorite jam, then topping it with clotted cream.
In colloquial terms, people describe a proper Cornish cream tea by topping a split scone, spreading it with strawberry jam, and finishing it with a dollop of clotted cream.
As Americans, there are some difficulties and controversy we need to understand about this traditional food. First, there are different meanings of the same words between Americans and British people. If you say the word ‘biscuit’ in England, people will think you are referring to a cookie. Second, it is possible but difficult to find clotted cream in America, and unless you have a cow, it is difficult to make the thick, rich cream yourself. Last, the controversy. If you find yourself in Cornwall or Devon, you must apply the spreads in correct order, or someone might point out your mistake. You see, the Cornish are proud of their rich clotted cream, and it belongs on top for all the world to see. The folks in Devon prefer the cream to go on much like butter with the jam on top.
Culture and controversy notwithstanding, cream teas are delicious with your favorite tea. You will find cream teas mentioned in my debut novel, The Ties That Bind.
What family food traditions have you discovered or retained over the years?