2 days prep & baking time
I love scones and biscuits! And it was when I randomly watched Jamie Oliver’s brief scone recipe video that I first heard of clotted cream. I know for sure that butter goes really well with a freshly baked, warm scone so seeing him spread a generous amount of that clotted cream he was talking about, on the freshly baked scone, my mouth just melted although I had no idea what clotted cream actually tasted like. I could simply tell that that clotted cream and scone is a match made in heaven. So naturally, I had to learn how to make it and give it a try. From this attempt, I really got to learn hands-on that clotted cream does not require a comprehensive list of ingredients and steps in making it. It just asks that you are patient and give it the time it needs to turn into perfection. I followed chef John’s method, from foodwishes.com, for this one. Temp can vary between 170°F – 200°F, I went for 180°F.
Ingredient
- 1 pint of thick cream (same cream we use for whipping cream)
Steps
- Preheat oven to 180°F
- Pour 1 pint of thick cream on a wide baking dish
- Bake for 12 hours
- Let it cool down to room temperature
- Once cooled down, chill in the fridge overnight
- Once chilled, separate the liquid part from the thick part. Enjoy!
It’s for my love of scones that got me taking a shot at making clotted cream. Now, I can definitely confirm that those two are a match made in heaven and if I am ever having a scone, I will always think about clotted cream and how perfect those two are. It is, however, a long process and requires a long period of oven time so I do not see myself committing to making clotted cream every time. I would certainly treat myself with some home made clotted cream from time to time tho. ❤
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