I had read about clotted cream and jam on scones, so I decided to make some. I probably should have done a little more research on the topic. I thought clotted cream was a thick custard type spread. Turns out it is another form of butter. Now I have a jar of really expensive white butter.
It’s really not.
If it tastes like butter, it’s not proper clotted cream. How did you make it?
Yeah, sounds like something’s gone a bit wrong… Clotted cream tastes basically like ordinary cream, with the artery clogging factor dialled up to 11.
The classic ‘cream tea’ often includes both butter and clotted cream (plus jam), because people round here (Cornwall, England) have heard of the concept of low fat, but aren’t buying it.
My mum used to make her own clotted cream by putting heavy whipping cream into a slow cooker for days. As delicious as that was, I just use Rhodda’s finest these days on my scones.
Cream first, then jam, for those that fight wars over this sort of thing.
You Monster!!!
Aw, hell, no!
I mix mine together thoroughly first, so that I achieve a clotted cream / blackcurrant paste, then spread that on the scone.