When serving clotted cream, lemon curd, jam, or any spreads for scones, I prefer serving it individually. I frequently use my vintage, clear glass egg cups, made by the Canadian Dominion Glass Company. I've managed to find some in the United States, but most have come from antique stores in Canada. They're perfect for individual servings.
I also like individual butter domes. The dome in the photo below is made by Mikasa, but other companies make them too.
When I've done large church teas, and haven't had enough individual containers, I've used sherbet or cocktail stemware [any stemware with a flared bowl will work] and set two on a table to be passed around. The stemware on the left, came from a $ store. Shhh... don't tell since it looks so elegant. The one on the right is part of my wedding crystal.
I've even used vintage salt cellars for scone spreads.
I've seen some tea rooms use short-stemmed cordial glasses too. What do you serve your scone spreads in? Almost any small, glass container will work, regardless of what it was designed or intended for. That's what makes "repurposing" fun. A friend of mine bought snowflake votive candle holders at the $ store and used them for her clotted cream at a winter-themed snowman tea. They were adorable!
And speaking of spreaders... Over the years I've collected several vintage silverplate butter spreaders in various patterns, and always use them at tea time. I didn't know until last week when I read my friend Angela's blog, Tea With Friends, that there are actually "tea knives." Another fun, new-to-me, tea accoutrement to search for!