Rich and creamy homemade clotted cream to top your scones
PREPARATION TIME:
Prep Time:5 minutes
Cook Time:12 hours
Ingredients:
1 pint heavy cream NOT ultra-pasteurized
Instructions:
Step 1 – Preheat over to 170℉ and pour heavy cream into a 9×9 pyrex dish.
Step 2 – Place in middle rack of the oven for 10-12 hours until it has a thick skin but it hasn’t gone brown.
Step 3 – Cool to room temperature.
Step 4 – Place in fridge for 8 hours.
Step 5 – With a spoon remove the clotted cream from the milk at the bottom. The clotted cream will be floating on top of the milk.
Step 6 – Mix cream and serve with scones!
Notes:
The extra milk can be used in scones.
The clotted cream can be stored in the fridge for up to 2 weeks.
Clotted cream is also good on anything sweet – biscuits, cookies, fruit, and ice cream.
