There are two main types, the Devon or Cornish. But, just like there is some debate about who started the 'afternoon tea' tradition (Anna the Duchess of Beresford or Catherine of Braganza), so there is some debate about what is the proper manner to fix you scone or split.

If you are serving a Devon tea, you will serve scones split in half(plain with no fruits, nuts or anything added to them and never frosted), with Devonshire clotted cream then strawberry jam on top... in that order! ;-)

Or...

If you are serving a Cornish tea, you will serve splits(a sweet yeast roll) or scones, split in half, with butter, strawberry jam, and then a generous scoop of Cornish clotted cream on top... in that order! ;-)

Don't be surprised or offended if when enjoying a cream tea and you happen to put your jam on first then your cream,(or the other way around for Cornish style) you are told you are 'doing it backwards'!! It is the first inclination of people who were trained or brought up this way to flinch when seeing someone do this. 

It is like a knee-jerk reaction ~ they can't help themselves. It would be like Americans watching someone put jelly on their toast first and then trying to put butter on top! It's just not done that way!

So for a Devon(Devonshire) cream tea , your tea party menu will look like this: 

•  Scones 

•  Devonshire clotted cream 

•  Strawberry Jam 

•  And a nice hot pot of tea

And for a Cornish cream tea, your tea party menu will look like this: 

•  Splits or Scones 

•  Cornish clotted cream 

•  Strawberry Jam 

•  And a nice hot pot of tea

When you are served, you will generally take a scoop of cream and a scoop of jam and put it on your plate, then put it on your scone or splits. This keeps crumbs out of the serving dishes