A mathematician has uncovered the formula to create a perfect cream tea.
Rodda's, a family run creamery based near Redruth, commissioned mathematics and statistics expert Dr Eugenia Cheng to create a formula identifying the perfect scone, cream and jam ratio used to make up a cream tea.
Dr Cheng a lecturer at the University of Sheffield, claims that the suggested ratio would be 2:1:1 by weight. For example the average scone weighing 70g would require 35g of jam and 35g of cream.
A formula was also created to show how much cream and jam you should spread on to the scone.
Nicholas Rodda, Managing Director of Rodda’s, the world’s oldest producer of Cornish Clotted Cream, who commissioned the study says: “For a perfect cream tea, you need to have the right quantities of each ingredient and prepare them in the right way. The aim of this formula is to help ensure that no matter where you are in the country you should always be able to enjoy the perfect serve for a cream tea.
"It’s simply about the winning formula for these traditional ingredients; jam and scone, with Cornish clotted cream being the essential crowning glory.”
Dr cheng concluded;
• Clotted cream is better than whipped cream, primarily due to the excessive volume size of whipped cream required
• The total thickness of the scone, with all its elements, should be around 2.8cm*. This provides a relaxed open width of the mouth.
• Jam, due to its density, needs to be spread prior to the application of the clotted cream. Putting it on after the cream may cause the jam to run off – creating sticky fingers.
• The thickness of the cream should also not be thicker than the scone, as the scone will become off balance whilst trying to eat it.
The new formula will be showcased at The Royal Cornwall Show, in the Cornwall Food and Farming Pavilion, stand number 395 from 6-8 June.