Traditional Cream Tea and CASO Tour

North America Railway Hall of Fame

Sunday, July 18, 2010 and
Every Sunday until
Sunday, August 29, 2010

Canada Southern Railway Station
750 Talbot Street
St
. Thomas, Ontario

Time: 2:00 p.m.

Tour: Free

Afternoon Tea: $6:00

Starting Sunday, July 18th the CASO Station are offering tours on Sunday

with Afternoon Tea being served in the Dining Room at 2:00 p.m. for the cost of $6.00.

Afternoon tea consists of Tea, Scones, Jam and Whipping Cream.

When I first stumbled upon this event, I must admit my mouth started to water a bit. I haven’t had a nice cream tea for about 20 years and the last one was while I was in the UK.

There is much debate, depending on where you are from, if you add the cream first to the scone or the jam. (This is especially important if you are from Cornwall or Devon)

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), clotted cream (not whipped), and that the jam be strawberry (although raspberry jam is sometimes 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 slightly sweet white bread roll, rather than a scone. It is now rare to find this available commercially, even in Cornwall, although splits are still used by many Cornish families in their own homes. The warm roll (or scone) should first be spread with strawberry jam, and finally topped with a spoonful of Cornish clotted cream.

I will take mine however they come and say thank you very much indeed!

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  1. But is it pronounced Scone (rhymes with John) or Scone (rhymes with cone)? I go for the latter!