Mock Devonshire (Clotted) Cream
When I was a teen, my sisters and friends and I were OBSESSED with tea parties. Now, if you read up about English teas, you come to realize that Devonshire (clotted) cream is a staple. But here in 'Merica it's not so easy to procure, and it's VERY expensive.
Thankfully, my eldest sister found a recipe for Mock Devonshire Cream. We became a wee bit addicted to it. We served it not only with scones, but with quick breads as well. I remember my dad asking hopefully, when I told him I had made banana bread, if I had made some of that white spread to go on top.
If you're a scone lover, you definitely need to give this recipe a try. There'll be no going back.
Clotted cream is nothing like this! It's just very thick, fatty cream. It's got no cheese taste and the mouthfeel is nothing like butter.
If you can't get hold if it easily, the best sub would be some soft peaked whipped cream - just plain.
I want to know why American's can't make it (to me this is the epitomy of why America isn't so Great!)
Heehee! I know, right? We don't even know how to eat scones properly. 😉
Real clotted cream starts with cream that is higher in butterfat content than our heavy whipping cream not because we don’t want to.
@WishIwasBritish, America is not great because they don't make clotted cream well? You need to stop!
@wendy, Many of us are happy with our own recipes. But the sale of raw milk varies from state to state. If we could make clotted cream, it would be nice, but speaking for myself, I’d probably sweeten it.
Interesting! I tried some jarred Devonshire cream, and it had a bit of a tangy, nutty flavor, and it was thicker than whipped cream. Perhaps it wasn't a good representation of the real thing. I'd like to try making actual clotted cream sometime!
I tried making it once. I scoured all of the stores, and specialty shops to find the highest fat content (35% or higher). It has to be just pasteurized, but not ultra pasteurized. I put it in a shallow baking dish, covered and I baked it for 12 hours at 170° . I took it out and allowed it to cool until room temperature, and then I refrigerated it for 10 more hours. I was super disappointed that after all of the effort, and expense, it did not work. Not lazy. Just do not have access to the proper cream.
Aw, that's too bad that it didn't work out! I've seen a recipe for Instant Pot Devonshire cream, and I want to give that a try!
I've made it a few times and came out great. Yes,it's time
consuming but well wearth it. The backing and cooling. None of that cream cheese stuff.
People, did you not notice, it says "MOCK" Devonshire Cream? Meaning it is not the real thing, only an approximation for those of us who can't get the real thing! Lighten up already!
Thank you! 😀
I did the Instant pot method and it turned out great. You can add butter to your cream to increase the fatty content because we can only get 35% here.