Mid-Atlantic Gardening: Watch'ya got cookin' 2014, 5 by donnerville

donnerville wrote:
My first experience of making clotted cream for scones :-)

1. 2 Qts of heavy cream (not ULTRA pasteurized) and a baking dish
2. Cover the dish and bake in the oven for 12 hours at 180F. A thick top layer has formed when it is done. There can be some yellow-brown bits too.
3. Cool and refrigerate for at least 6 hours. The top layer is the clotted cream, and the remaining bottom liquid layer is half-and-half. The clotted cream should have an uneven texture.
4. Delicious to go with scones and jam :o).

All in all, it was successful. The cream tasted delicious. The only thing that I will do differently next time is use a much larger baking dish to increase the surface area so that the cream is no deeper than 1” – 1.5”. Also, I have seen it done with the baking dish NOT covered while in the oven (Make sure you know your oven so that the temperature is not higher than the setting as to burn the cream. ). That way, moisture evaporates and the amount of liquid at the bottom is a lot less. But again, the yield depends on the type of heavy cream used.

English tea and scones, anyone?