I had a craving for scones with clotted cream and fresh strawberry jam. I had two choices
1. Hop on a plane and travel to england
2. Try to make it myself
Have you tried clotted cream? It is a velvety smooth spread, heavier than whipped cream and lighter than butter.
For a small pot of clotted cream I used
Cover the pan and put it in the oven on 80 C/180 F.
You’ll know it’s done because there will be a thick yellowish skin on the surface of the cream. That skin is the clotted cream.
Let the pan cool at room temperature, then put it in the refrigerator for another 8 hours.
Remove the clotted cream from the top of the pan.
The liquid that is left can still be used for baking and I used it for baking my scones.
I used store-bought cream hat is pasteurized, but it is said that for best result is to use unpasteurized milk.
Next time I,ll try to make it with unpasteurized milk.