Traditional British cream tea. My mother recently visited London and cream tea was her go to order everywhere she went. A fluffy scone topped with clotted cream and a cup of hot tea. I knew I had to recreate this authentic British experience for myself! Clotted cream tastes like a mixture of heavy whipping cream and butter. It is unlike anything I have tasted before and is truly delicious!!
Cook time: 1 day
Ingredients:
2 cups heavy whipping cream (not ultra-pasteurized)
Instructions:
Day 1 preheat oven to 170-180 degrees
Pour into a shallow glass baking dish (the cream should only come up on the sides about 1-2 inches.
Place in the oven for 12 hours (overnight)
Day 2
After heating 12 hours the cream will develop a skin. Remove the dish from the oven and let it cool to room temperature. Once cool cover with plastic wrap and refrigerate for 8 hours.
Day 3
after chilled skim the thick layer of clotted cream off of the top leaving behind the liquid.
Whip the left over liquid until thick and fluffy. Store in an airtight container in the fridge for up to 2 weeks.
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