I had a craving for scones with cotted cream and strawberry jam. I had two choices
1. Hop on a plane and travel to england
2. Try to make it myself
Here is a recepie that I found
Pour three cups of cream into a heavy-bottomed oven-safe pan. The cream should come up the side of the pan somewhere between one and three inches.
Cover the pan and put it in the oven on 180 F.
Leave the covered pan in the oven for at least 8 hours.
You'll know it's done because there will be a thick yellowish skin above the cream. That skin is the clotted cream.
Let the pan cool at room temperature, then put it in the refrigerator for another 8 hours.
Remove the clotted cream from the top of the pan.
The cream that is underneath it can still be used for baking and I used it for baking my scones.
I used store bought cream this time, but
next time I'm going to try this with unpasteurised milk and see if there is any difference.
