<P> The name "Devonshire tea" comes from the county of Devon in England . The exact origin of "cream tea" is disputed, although there is evidence to suggest that the tradition of eating bread with cream and jam already existed at Tavistock Abbey in Devon in the 11th century . The earliest use of "cream tea" in the sense of this article (as opposed to a cup of tea with cream in it) that the OED can find is in 1964 "Picture of Millie" by Philip Maitland Hubbard which has; "We just bathe and moon about and eat cream teas ." The "Foods of England" website has discovered a newspaper cutting,' The Cornishman' of Thursday 3 September 1931 (p8), which uses the phrase in its modern sense . </P> <P> There are regional variations as to how a cream tea should preferably be eaten . </P> <Ul> <Li> The Devonian (or Devonshire) method is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top . The Devon method is also commonly used in neighbouring counties and other Commonwealth countries . </Li> <Li> With the Cornish method, the warm scone is first split in two, then spread with strawberry jam, and finally topped with a spoonful of clotted cream . This method is also commonly used elsewhere, notably in London . </Li> </Ul> <Li> The Devonian (or Devonshire) method is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top . The Devon method is also commonly used in neighbouring counties and other Commonwealth countries . </Li>

Do you put cream or jam on scones first
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