Reply to post: Re: Hmmm

It's National Cream Tea Day and this time we end the age-old debate once and for all: How do you eat yours?

Tom 38 Silver badge

Re: Hmmm

Clotted cream isn't actually that difficult to make it just takes time - cook double/heavy cream for 12 hours at 70C for 12 hours, let it cool to room temperature, chill for 8+ hours in the fridge, and then separate the thick clotted cream on the top from the thin liquid (whey?) left behind. Whip it all together to blend in the crust, add some of that liquid if its too thick, homemade clotted cream.

Only problem is that's 3 days until you can have your scones, buying a tub of Rodda's is far easier :)

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