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.

A British Treat for an Anglophile

First of all, let me just say that this has been quite the busy week around here.  Bitsy Girl turned one year old last week, and Beard and I had family staying in the house and visiting for several days.  Plus we had a cookout birthday party for the little Bits.  It’s not that I don’t love blogging, but I couldn’t really fit it in last week.

And boy am I glad to be back.


This weekend is a baby shower for my sister-in-law, and she wanted an afternoon tea party.  As a fellow anglophile (one who loves English things) I thought I would try one of the most traditional tea time treats:

Scones and Clotted Cream

I, of course, had to look up recipes for both, because no matter how many scones I have consumed in my relatively short lifetime (and it’s a lot) I can’t figure out exactly what it would take to make their flaky, fluffy, delicious texture.

So I did find a scone recipe here.

I followed this recipe to the letter, making sure I didn’t mess up.  If I knew anything it was that scones are like biscuits, and any good southerner knows that missing a step could really mess up your biscuits.

Like biscuits, these scones were made in just a few basic steps:

Put all of the dry ingredients in a bowl and either sift them or mix them together.  I included the sugar with the dry ingredients because the recipe I used wasn’t too clear.  My other alternative would have been to cream the butter and the sugar, but that doesn’t yield the flaky texture I was looking for.

I used cold butter and cut it into about 1″ chunks and mixed it into the dry ingredients with my fingers until the mixture became crumbly.

I beat the eggs, then mixed in the milk, as the recipe called for, then added it to the mixture and stirred it in.  I have no picture of this, and I apologize for that.  I didn’t end up using the entire amount of milk and egg mixture to make a dough; I used closer to 3/4 of it, then saved some for glazing.

As with biscuits, once the dough came together, I kneaded it a few times on a floured surface, then rolled it to about 2″.  I used a wine glass to cut out my scones and placed them on an ungreased cookie sheet.

**(I may grease the cookie sheets a little bit the next time I do this.  A few of the scones stuck.)

The scones baked for 10 minutes at 450 degrees, and they came out looking this lovely:

Since these are for a party I haven’t tasted them yet, but I will let you know how they taste on Saturday. 🙂

Look for my attempt at clotted cream later this week.