Homemade Clotted Cream & Scones
By Christina Jeffrey
in anticipation of victoria day long weekend I wanted to share with you one of britain's most delectable traditions, clotted cream.
As Victoria Day approaches I thought it very fitting to let you in on just exactly how to make homemade clotted cream to taste exactly the way the British would enjoy it. It's a long slow cooking process, but not to worry there really isn't any work involved whatsoever. It's just is a waiting game to allow enough time to toast the cream to a sweet nutty creamy texture.
There are a few treats that I do splurge on once in a while and this is one of them! Clotted Cream is nutty, sweet, and undeniably creamy. I love it and it's perfect to enjoy any time of the year on a freshly baked scone with an afternoon tea.
Spread this beautiful homemade clotted cream with strawberry jam on one of Urban Baker Co.'s Original Sweet & Buttery Scones and you will have a beautiful combination!
If you make this Clotted Cream recipe, please tag me on social media. Don't forget to check out our Original Sweet & Buttery Scones in the shop that will go perfectly with that clotted cream. I will do my best to answer any questions and would love to get your comments.
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THE RECIPE | Urban Baker Co.
4 cups grass fed heavy cream
1. Place cream into an 8 x 8 baking dish. Place in a heated 175 degree oven.
2. Bake 12 hours (you do not need to stir just leave cream to set in oven). Remove from oven, let cool to room temperature, cover and place in fridge until chilled.
3. Remove cream from fridge, separate the liquid from the thickened cream and place in a separate container.
4. Stir the clotted cream to combine and place in a jar in the fridge for up to one week.