Cooking is Cheaper than Therapy: Clotted Cream

In August I wrote about my favorite scone recipe. I suggested to adorn these light crumbly little beauties with choices of "strawberry preserves, even raspberry or blackberry, unsalted butter or clotted cream (with recipe to come)." I am keeping my promise, but first of all, what is "clotted cream?"

Obviously we don't see clotted cream at our local supermarket, and to our American ears the word "clotted" associated with cream, definitely sounds like "cream gone wrong." However, in England clotted cream is a wonderful thick buttery cream that is often used for dessert toppings, and especially for scones. It is typically produced with 55% milk fat, and often referred to as Devon or Devonshire cream, as it was originally from the Devonshire County in England. 

Since we cannot just run to our local market to pick up a container, here is an easy recipe to make our own version of "Clotted Cream." You may find you will be making a lot of it because it is so easy and so tasty. 

Clotted Cream (Mock Version)

1 cup heavy whipping cream
1/3 cup light sour cream
2 tablespoons powdered (confectioners’) sugar, sifted

Using an electric mixer or a hand whisk, whip the cream until stiff peaks form. With a spoon or spatula, gently fold in the sour cream and powdered sugar until combined well. Refrigerate and cover the clotted cream until it is ready to serve. Makes approximately 2 cups.

Also, there has been a long running feud between two villages in England, which comes first on the biscuit, the cream or the jam? The village of Cornwall claims it is jam first and clotted cream on top. The village of Devon claims the opposite - clotted cream on the bottom and jam on top.  You decide for yourself, as I happen to think, it's all good. 

Clotted cream on top or bottom?