Scones without clotted cream just aren’t the full shilling. That’s a fact.<\/p>\n
Unless you are in the British Commonwealth, however, getting your hands on clotted cream is somewhat of a challenge. Finding clotted cream at a reasonable price is even more so.<\/p>\n
HOW TO MAKE CLOTTED CREAM<\/strong> When you wake up in the morning after the allotted time has passed, switch off the oven. Take out the baking dish and allow your now freshly clotted cream to cool down to more or less room temperature. Carefully and gently transfer the baking container to the fridge and chill it down completely.<\/p>\n DO NOT STIR THE CLOTTED CREAM. You want as much as possible to set up to maximise your yield – if you stir, you will yield more liquid than clotted cream.<\/p>\n You may have some liquid cream under the clotted. This is normal, so don’t worry about it if you do. Use the liquid, along with any milk top up needed, to make your scones<\/a>.<\/p>\n
\nJust before you go to bed one night, take 1 pint whipping cream and pour it into a baking dish. Place the baking dish in your oven which is set to a very low temperature: 170F, 75C. Total time in the warm oven should be around 10 to 12 hours.<\/p>\n