Clotted Cream
Clotted Cream
Hear me out: this might not have a great name (or possibly even look so great), but this is a food experience that will change how you eat scones forever.
This stuff is seriously incredible. It’s like the richest, most buttery whipped cream crossed with the lightest, creamiest butter. If you haven’t had the homemade stuff, you can’t be sure you’ve had real clotted cream. This recipe makes 16 oz (2 cups) so you can make two batches of my Devonshire Cream Scone Millionaire Shortbreads or two batches of clotted cream fudge. It freezes beautifully so you can save some for later, though if you have friends like me, it’ll disappear FAST.
Also, If you happen to visit Universal Studio’s Diagon Alley and get ice cream at Florean Fortescue's Ice-Cream Parlour, do NOT get the clotted cream ice cream if you expect it to taste like the real deal. They call it “Clotted Cream” but it’s really cream cheese. Super disappointing. Their huckleberry flavor, however, is DELICIOUS.
Tip: The lowest setting on my current oven is “Warm” and the second-lowest is 200F. I’ve made this with both settings with great success; just keep the cream in the oven longer on the “Warm” setting.
