Did you catch our post about the history of the British scone? Next up, the origins of clotted cream, the choice topping for any scone and an essential accoutrement for high tea!
- The thick clotted cream spread lavishly on each freshly-cut scone hails from southwest England, in the counties of Cornwall and Devon.
- Clotted Cream is made by heating whole cow’s milk then letting it cool slowly until the cream rises to the top, forming “clots.”
- Purists insist jam should be spread on the scone after the cream, to cut through all that dairy richness. A tart fruit jam such as raspberry, blackcurrant or rhubarb does the trick admirably. Just make sure to serve it in your prettiest dish.
Recipe: Homemade Clotted Cream
In a large bowl with an electric beater, whip 1 cup (250 mL) whipping cream to stiff peaks. By hand, whisk in 1 tbsp (15 mL) icing sugar and 1/3 cup (80 mL) sour cream. Refrigerate until needed.