Cream Tea vs Afternoon Tea

Afternoon Tea

Afternoon tea originated in England in the mid-19th century, largely credited to Anna, the 7th Duchess of Bedford. Complaining of a "sinking feeling" between the late lunch and fashionable late dinner (around 8 pm), she began requesting a tray of tea, bread and butter, and cake in her private rooms during the afternoon. This personal habit soon evolved into a social gathering as she invited friends to join her. The concept quickly gained popularity among the upper classes and became a fashionable social event, particularly for ladies. By the 1880s, it was common for women to dress in long gowns, gloves, and hats for afternoon tea served in the drawing room. As tea became more affordable, the tradition spread to the middle classes and even to America.  

Afternoon tea and cream tea, while both delightful English traditions involving tea and baked goods offer distinct experiences. Afternoon tea sometimes referred to as "high tea" (though this term historically denoted a more substantial evening meal for the working class), is a more elaborate affair. It typically features a tiered stand laden with finger sandwiches (often crustless and filled with cucumber, egg mayonnaise, or smoked salmon), a selection of small cakes and pastries, and course, scones served with clotted cream and jam. This leisurely indulgence often takes an hour or two, encouraging conversation and a relaxed atmosphere. It's a social occasion, often enjoyed in hotels, tea rooms, or as a special treat.   

Cream Tea

The origins of cream tea are less definitively pinpointed but are generally attributed to the South West of England, with Devon and Cornwall both laying claim to its creation. Evidence suggests a tradition of serving bread with cream and jam as far back as the 11th century at Tavistock Abbey in Devon, where monks would offer this treat to workers and travellers. However, the modern form of cream tea, featuring scones, clotted cream, and jam, likely developed later, possibly around the 19th century, coinciding with the rise in tourism brought by the railways. This made local delicacies like clotted cream more widely appreciated. While afternoon tea became a sophisticated social ritual, cream tea remained a more relaxed and regional delight, focusing on the simple yet delicious combination of its key components.

Cream tea, is a simpler and quicker affair. The focus is squarely on the scones, which are the star of the show, accompanied by generous dollops of clotted cream and strawberry jam. A pot of tea is, naturally, essential. Cream tea is a more casual experience, often enjoyed in cafes or tearooms, and can be savoured in as little as 30 minutes. While afternoon tea offers a variety of sweet and savoury bites, cream tea is all about the classic pairing of warm scones, rich cream, and sweet jam, making it a quintessential taste of the English countryside. Interestingly, the exact order of spreading the cream and jam on the scone is a subject of regional debate, with Devon traditionally favouring cream first and Cornwall advocating for jam first!