I did not really develop an appreciation for cream until after I tasted my first scone with strawberry preserves and Devonshire clotted cream.
Clotted cream is one of those special little delicacies that is readily available in England, but harder to find in the U. S. Most of the people that I share it with have never heard of it before. It is an essential ingredient if you are hostessing a cream tea. And I guarantee that once you have it on a scone with strawberry jam, you will not be willing to have another scone without it. It is quite heavenly.
Clotted cream looks like butter, but it should not be lathered upon a scone like butter. Dress the scone with your favorite preserves and then dollop the clotted cream on top.
This is a simple recipe because it requires only one ingredient: CREAM.
You can use any good quality cream for this, I use heavy whipping cream because it is carried in most every grocery store.
The process of turning your cream into "clotted cream" is also very simple, but it takes some time. I like to make mine the evening before I plan to use it. This will give it time to set up in the refrigerator. To make clotted cream you will need a double boiler, a spoon and a small bowl.
1c Good quality cream (or Heavy Whipping Cream)
- Pour the cream into the top of a double boiler set over water that is simmering.
- Wait patiently
- As the cream heats you will see a light yellow crust that starts to form on top. With a metal spoon skim the crust from the cream and deposit it in the small bowl.
- Repeat steps 2 and 3.
You will find that you can go and work on other activities while waiting for your cream to crust. Come back and check on it throughout the evening and keep skimming until you have about 3/4 cup of crust in your bowl. I will generally pour the remaining quarter of a cup into the small bowl when I am finished and then place the bowl in the refrigerator. Do not worry if the consistency seems too thin...By morning you should have a nice batch of thickened clotted cream for your scones.