Clotted cream recipes
Thick, rich and indulgent with the consistency of soft butter, clotted cream is made by heating normal cream to evaporate some of the liquids. It has at least 55 per cent butter fat, giving it a pale yellow colour that is often topped with a deeper yellow crust. It’s traditionally made in Devon and Cornwall and served with scones or desserts or made into ice cream. If you buy an ice-cream in Devon or Cornwall it’s usual for your ice cream to be topped off with a spoonful of clotted cream. Clotted cream has the same Protected Designation of Origin (PDO) status as Stilton and Jersey Royal potatoes, effectively giving its name EU-wide protection from potential imitators.
Mary Berry's scone recipe makes the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas.
Equipment: You will need a fluted 5cm/2in cutter.
