British Scones & Clotted Cream
435 min
Knuspr-Küche
Ingredients
Preparation method
Preparation Clotted Cream
Pour chilled whipping cream into a smaller pot and place this pot into a larger pot with water, so that the small pot with cream is in a water bath.
Heat these two pots on the middle rack in the oven at 70 °C top and bottom heat for 7 hours. During this time, a thin skin will form on the surface of the cream.
After 7 hours, remove both pots from the oven, let the cream in the smaller pot cool down first, and then place it in the refrigerator overnight, so that it should have a spreadable consistency the following morning. Spread the resulting Clotted Cream on the freshly baked scones.
Chef's tip
If the scones get too brown on top in the oven, simply place baking paper over them. To enjoy your scones authentically, spread strawberry jam over the Clotted Cream as well. An Earl Grey tea goes best with this, and the "British Tea-Time" is perfect.