My family learned of Clotted Cream or Devon shire Cream from some of our English friends, who said it is a very common English breakfast. I went looking for an authentic English recipe, so I could make it for them when they were here from England. I found this dish & they loved it, so it is Englishmen approved 🙂
My family loves this recipe too. It’s our tradition to serve these scones for Christmas Breakfast with fancy English jams (this year we picked currant jam), and lots of different types of fruit. We make it when we have people staying with us, so we have an excuse to eat it…it’s definitely not a low cal. meal! Just make sure if you plan to make this, to look at how long you bake and chill the cream…you will need to start at least a day before or make it a few days ahead of time! It’s not a difficult recipe at all, it just takes time to make the clotted cream. It will last in the refrigerator for a while, though.
If you let the cream cook longer, it will turn a little more yellow and it will be thicker (the consistency of custard) and sweeter. If you take it out earlier, it will be a little creamier (like thick whipped cream) and little lighter in color, but it still tastes wonderful! It’s amazing how sweet it is by just baking it without adding sugar! I use the part that you pour off the clotted cream to make the scones (just subtract that amount from the amount of cream it calls for.)