After our adventures in England, we were determined to meet again and have an afternoon of tea, scones, clotted cream, and little sandwiches. What better time to do this is for an afternoon at the movies seeing Downton Abbey!
While in England we spent one morning making homemade scones prior to our adventures for the day. While it was the perfect breakfast, we had the ability to purchase clotted cream as they sell it at every grocery store in England. Not so much on this side of the pond.
A few months ago I tried my hand at homemade clotted cream from a handful of recipes on Pinterest. Some worked. Some didn’t. Others scared me (most of those were an instant pot or involved boiling something). Amazing how easy it is actually just using the oven. With this, my third attempt at clotted cream, I am happy to report perfect results.
This recipe is so easy. Ingredient list? 2-3 pints of heavy whipping cream. The only trick is it CANNOT be ultra-pasteurized. It won’t “clot” and all you will have is a dish of warm cream. The only place I can find locally for “pasteurized” heavy whipping cream is Trader Joes. Once you have yours in hand, this is what you do:
- Pour cream into a shallow baking dish, should rise about 1 1/2 – 2 inches up the sides of the dish.
- Place in oven at 175 degrees for 12 hours. The dish is uncovered, and do not open the oven during this time. You might have to test run this out as some ovens might shut off automatically (mine did not). I start this at night but you could start it early in the morning so that it only takes only 24 hours to make, not 48 as I usually do).
- Remove the dish from the oven slowly. It will still be very much in a liquid form, don’t panic. If you have a thin darker yellow layer film on the top (see pictures below) you can leave it or peel it off with a fork (I remove the layer, find the final cream is smoother).
- Let the dish cool enough to wrap tightly with plastic wrap then place back in
fridgefor another 12 hours (or overnight).
- The next morning, remove the thick layer of clotted cream and place in a jar or glass dish that you can seal. There will be about 2-3 cups of liquid that remains. You can discard, or use the liquid to make scones.
- If the cream is too thick, you can add a bit of the liquid to achieve the consistency you desire!
Our final spread before the show eliminated any need
What good is clotted cream if you don’t have the perfect scone! These are so easy to make, and even better if you use the leftover liquid from the clotted cream!
INGREDIENTS: 2 1/2 cups flour – 1/4 tsp. salt – 3 1/2 tsp baking powder – 3 T sugar – 3/4 stick butter – 3/4 cup milk (or clotted cream liquid) – 1 tsp lemon juice – 1 tsp vanilla
- Preheat the over to 400 degrees
- Mix all dry ingredients. Add butter & mix till a dry crumble texture
- Heat milk on the stove till just warm (not boiling) and add all additional liquid ingredients to warm milk and stir.
- Add warm milk mixture to dry crumble and combine with fork
- Fold mixture 2-3x till combine but do not overwork the dough
- Place on the counter and shape into 1/2 inch rectangle.
- Cut into triangle or round cutter
- Bake 10-15 minutes until golden brown, cool slightly and enjoy with clotted cream & jam
I wish I had more photos of the scones & cream in action – but sometimes there are no photos because you just enjoy the company & conversation! Enjoy!