All right then...
As you have all tried ever so hard, I will let you know the correct answer:
The
Devon method is to split the
scone in two, cover each half with clotted cream, and then add strawberry jam on top. Traditionally it is important that the scones are warm (ideally, freshly baked), and the jam is
strawberry (although raspberry jam is rarely used as an alternative). Butter should never be included and the tea is served with milk.
In
Cornwall, the cream tea was traditionally served with a "
Cornish split", a type of sweet white bread roll, rather than a scone. The warm roll should first be
buttered, then spread with strawberry jam, and finally a spoonful of Cornish clotted cream added on the top.
As Darren was really close, he'll have the next go