Mock Clotted Cream

Mock Clotted Cream
…a good substitute!

Makes approximately 2 1/2 cups.

1 (3 oz.) package cream cheese (equal to 1/3 cup)
1 cup heavy whipping cream
1 tsp. powdered sugar
1/2 tsp. butter flavoring

1. Beat cream cheese in mixer at medium speed until creamy. Add powdered sugar and butter flavoring and beat well.

2. Gradually add the heavy whipping cream and continue beating until solid peaks form. Do not overbeat.

3. Handle gently and as little as possible. Turn very gently into a plastic container, seal tightly and refrigerate until use. Will keep in the refrigerator for 5 days.

4. Don’t put the clotted cream on the table until you are ready to serve with the scones. It will separate if it sits on the table too long.

Tip: Butter flavoring can be found in the Baking Aisle of grocery stores, near extracts.

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The World’s Best Scones

The World’s Best Scones
(makes 10-12 scones, 2″ or 8-12 wedges)

2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons butter
1 large egg
1/2 cup of cream or milk
1 teaspoon grated orange peel, if desired
1/2 cup of one or two of the following if desired:
currants, raisins, dried cranberries, dried chopped cherries,
mini chocolate chips, dried chopped apricots, chopped nuts,
peeled and diced apple, etc

1. Preheat oven to 400 degrees. Sift together first 4 ingredients in a large bowl. Cut butter into dry ingredients until the size of peas.

2. Add one of the above dried fruits/chocolate chips or leave plain.

3. In a separate bowl, mix egg, cream and orange peel. Mix wet ingredients into dry ingredients just until moistened.

4. Pull dough together and knead in bowl 5-10 times until dough holds together reasonably well. Turn onto a floured cutting board and pat out at approximately 1/2″ thickness with hand.

5. Cut into desired shapes and place on a lightly greased baking sheet, 1/2″ apart. Brush with milk or cream and sprinkle with sugar and cinnamon if making plain scones.

6. Bake for 10-15 minutes or until golden brown. Best served warm with butter or clotted cream and jam. Store in airtight container if serving later in the day.

Tips for great scones: Scones are like biscuits. To get a tender, flaky scone, the dough should be handled as
little as possible and you should always use cold butter and cold milk or cream.

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Clotted Cream aka Devonshire Cream

Clotted Cream aka Devonshire Cream
(makes approximately 1 cup)

1 quart milk with the cream, preferably not pasteurized
1 pint heavy cream (at least 48% milk fat)

1. Combine milk and cream. Put in shallow cooking pot and set in cool place. Leave undisturbed for 48 hours. (Yes, you read that right!)

2. Carefully set pan over low heat. Heat slowly until top crinkles. Remove from stove, cool and set in refrigerator to chill.

3. Skim off cream, which will be of consistency of soft cream cheese.

Note: This is not an easy recipe. The outcome can be effected by variables such as altitude or using an electric stove instead of gas (which allows you to keep the heat at a constant temperature more easily). The experienced cook may wish to try this recipe for fun. However, we do not recommend it for beginners. Instead use a recipe for Mock Clotted Cream* or buy the real thing.

*There are several good recipes available on the internet. Search Google for Mock Clotted Cream.

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