Scones have long been a family favourite! They are perfect in every season and ever so easy to whip up. Like really easy. The key is not to be overly hasty when adding the buttermilk resulting in a soggy scone. So gross.
Over Christmas, my SIL made homemade clotted cream and I was astonished. I had never thought to MAKE IT. In the past, I have purchased the expensive little bottle from the specialty section at the food market.
It is super easy to make! You should definitely make it and invite me over.
- pour one litre of high quality heavy (whipping) cream into a glass 2 casserole dish (7"x11" or 2 quarts).
- Cover with tinfoil.
- Pop into the oven heated to 170 degrees Fahrenheit.
- Bake for TWELVE HOURS.
- Turn off oven, prop the door open, and allow to cool for a couple of hours.
- Put the covered casserole dish into the fridge to cool for another 12 hours.
- Skim the clotted cream from the top and place in a container.
- Discard the liquid that has settled to the bottom of the dish.
- Store the clotted cream for up to 3 days in the refrigerator.
I must warn you... clotted cream with raspberry jam on Buttermilk Scones is ridiculously divine. I would recommend only indulging if you have others to share with because there is a very real chance you will eat the whole bit. I pretty much did...