Clotted cream tastes like whipped cream but has the texture of soft butter. Spread it generously on fresh scones (such as classic or blueberry lemon) along with jam, and you’ll find that the combination of cold clotted cream and warm, flaky scone is amazing.
From Food Wishes
- 4 cups heavy cream, NOT ultra-pasteurized, ideally from grass-fed cows and with a fat content between 36-40% (we used Straus)
- Preheat oven to 175-180ºF if your oven goes to such a low temperature, 200ºF otherwise.
- Pour heavy cream into an 8″ x 8″ glass or ceramic baking pan.
- Bake for 12 hours. The top layer of the cream will solidify; the surface will even look orange-ish.
- Cover and chill overnight or for about 8 hours.
- Using a slotted spoon, scoop out the solidified layer (the clotted cream) into a lidded container. It will keep for about a week in the refrigerator.
- Save the liquid for baking scones or biscuits and for stirring into tea.