A British Treat for an Anglophile, Part Two

Do you guys remember last week when I showed you a recipe for these luscious treats:

For those of you that didn’t catch that recipe, I had made traditional English scones for my sister-in-law’s baby shower.

But what goes with traditional scones?

Clotted cream, of course!

The name sounds absolutely disgusting.  I know, but trust me, this stuff is delicious.  It is very similar to creme fresche.

To make real clotted cream, one would need to acquire heavy cream that is either unpasteurized or simply pasteurized, not ultra-pasteurized.  After having searched three local grocery stores, I could not find heavy cream that wasn’t ultra-pasteurized.  Even the local brand that I buy for our drinking milk didn’t carry pasteurized cream in the stores I searched.

(Which leads me to wonder..ultra-pasteurized??  Seriously, people, what are we so darn afraid of?)

So I settled for the regular old ultra-germ-killed-nothing-left-in-there cream, but I knew it wouldn’t clot correctly.  So I found an excellent alternative recipe.

Clotted Cream


1 cup heavy cream

1/3 cup sour cream

1 tbsp confectioner’s sugar

Whip heavy cream until there are stiff peaks.  Hand whisk in sour cream and confectioner’s sugar.

And that, folks, is it!  I had read some of the reviews of this recipe, and they are right:  it is not traditional Devonshire clotted cream.  But it is definitely a good substitute.  It was close enough to satisfy the craving.

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