There are regional variations within England as to how a cream tea should preferably be eaten. The Devonshire (or 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 be warm (ideally, freshly baked), the cream be clotted (not whipped), and the jam be strawberry (although raspberry jam is rarely used as an alternative). Butter should never be included, and the tea should be 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 (or scone) should first be buttered, then spread with strawberry jam, and finally topped with a spoonful of Cornish clotted cream.
Another variation to a cream tea is called "Thunder and Lightning" which consists of a round of bread, topped with clotted cream and golden syrup, honey or treacle.. This variation is not commonly found in parts of England outside Cornwall.