Scones - jam and cream
 

This Devon cream always worked well enough

https://cimg4.ibsrv.net/gimg/british...94c7c0e073.png
But not available everywhere and pretty costly. Getting on for $13 for 170g.
Clotted cream is advertised on Amazon but all attempts to get some have failed to arrive. Sniffer dogs I expect. :lol:

Has anyone tried Puck?
https://cimg4.ibsrv.net/gimg/british...949dd790b0.jpg

Found it by accident in the cream cheese section.
Although there is a cheese version, this isn't it. It's just labelled as creamy dairy spread and no cheese listed in ingredients.
Similar price but 500g so it works out a third of the Devon one.

It's obviously not as good - especially tasting it on its own, so don't do that - but I tried it with jam on a croissant and it wasn't bad. But if it's ages since you had a 'cream tea' you might fancy it.

Funnily enough I found it while looking for cream cheese to go with smoked salmon for croissants and I think it went better with that than the usual cream cheese. So even if you're not keen, all is not lost.
Unless you don't like smoked salmon and cream cheese in a croissant. :lol:

I just got my SD to make some scones so I can try it with that. :thumbup:

And it works quite well.

Re: Scones - jam and cream
 

Just make your own! Dead easy.

Heavy cream, in an oven proof dish (with as much surface area as possible), put it in oven overnight on low temperature (80-85c ideally). Leave for 8-12 hours then leave to cool completely. Then skim the clotted cream off the top. *chefs kiss*

Re: Scones - jam and cream
 

I've seen a few recipes over the years. It always seemed a bit fiddly to me and a bit wasteful. I have a feeling our previous oven didn't go low enough but our current one does.

But I just saw a video of someone doing it and he said he was going to make scones with the runnier stuff left behind.

Re: Scones - jam and cream
 

Yes, absolutely, you can use the remainder in place of buttermilk for the scones (or anything else really). Nothing wasted! It's honestly so easy.

Re: Scones - jam and cream
 

Further reading says avoid UHT. Whipping cream here all says it's UHT.

Maybe it works not as well, but good enough?

Re: Scones - jam and cream
 

Whipping cream is in the oven.
:fingerscrossed:

Re: Scones - jam and cream
 

Bon chance!

Re: Scones - jam and cream
 

I thought you were going to tell me uht wouldn't work...after I'd already bunged it in. :lol:

Re: Scones - jam and cream
 

Ooh exciting! Fingers crossed.

Re: Scones - jam and cream
 

So, what's the verdict?

I'm on the edge of my seat here, I've always whipped heavy cream (to within a cm of its life, obvs) for scones and suchlike.

Is the oven faff worth the effort?

Re: Scones - jam and cream
 

+1

I'm in the happy position of being able to buy clotted cream whenever I want. Unfortunately I've been making something of a habit of it in the past 6 months and the hips and thighs are bearing the brunt of it!
Of the 19Kg I lost very rapidly last year, I've now put on nearly 8Kg. That's good because I looked so gaunt but it now has to stop :nod:.

Re: Scones - jam and cream
 

It looks good. One litre of 35% whipping cream ($6.88/£3.83) has produced enough to fill more than two of those Devon Double Cream mini bottles (170g size that costs close to $13).
On price basis it's an absolute bargain.
Christmasoompa is absolutely right. Probably the biggest part is not having access to the oven but if you have a dual oven you're likely okay.

So I just poured one litre into a round 9" pyrex bowl and put it in the oven on 180f at 2.00pm yesterday.
SD took it out around 11.30pm and then in the fridge at 1.00am.
About 11.30am, she lifted 'the top' and poured off the stuff underneath like the guy in the video. I tasted it, like the guy in the video did and it seemed like the real deal. It's probably been over 30 years since I last had some.

She decided to do an extra bit - strain the liquid through some cheesecloth, salvaging additional cream. The pour off wasn't as runny as in the video and this may be where the UHT issue is involved - possibly it doesn't produce as much clotted cream as non UHT cream would, without the extra step. But the extra amount was negligible anyway.
The reject cream - which she will use to make more scones looks like something between 10% and 18%

The scones are waiting but they can wait a bit longer. I went shopping this morning and for the first time in years I was able to get run of the mill raspberry jam doughnuts. I bought up the whole display. :lol:

Re: Scones - jam and cream
 

Sounds like it went quite well :thumbs_up:

I can manage without the oven for 12 hours, so I'll give a try with a smaller amount, pretty sure that I can get hold of some fresh heavy cream.

Also taking christmasoompa's point of "with as much surface area as possible" when it comes to the dish.

Re: Scones - jam and cream
 

Phase 1 is complete, 500ml of fresh heavy cream just spent 12 hours in the oven and is now cooling to room temperature before chilling in't 'fridge for another 12 hours, ahead of The Scrape.

It smells gorgeous.

If this works, I'm tempted to add some cinnamon next time.

Re: Scones - jam and cream
 

I looked at the leftover part today. We still have some scones left so there's no need for new ones yet.
This might sound daft but it looked like cream and it tasted lovely. I just imagined it to be something substandard but useful. I would happily have poured it over fruit or apple pie or something.

I reckon it was thicker than coffee cream - 18%.
So I used it to make cheese sauce for cauliflower cheese.

Re: Scones - jam and cream
 

Success, and very happy with the end result. I just took out a small corner and poured the runny stuff off into a cup, then wacked it into an airtight container and back in the 'fridge with it.

A 500ml jar yielded 280 gm clotted cream.

Now to try and find out how to make some scones ;)

Re: Scones - jam and cream
 

(see the food thread)

I plan on adding some to some ice cream. As a child I remember an ice cream shop in Croyde where we had ice cream with a clotted cream coating. Or mixed in.

Re: Scones - jam and cream
 

Paul Hollywood's scone recipe is very good. Scones are very easy to make, just don't overwork the dough. A light touch, don't twist the cutter when cutting out and just apply egg wash to the top.

Re: Scones - jam and cream
 

I'll pull this over to the Food thread later on and continue there, I have some questions.

Re: Scones - jam and cream
 

For those of you in British Columbia "Save on Foods" has English Clotted Cream imported from the Devon Cream Company. $12 for a 170gram bottle. they also have English thick double cream for the same price.

Re: Scones - jam and cream
 

I can help there, I make batch after batch at work.

450g all purpose flour
tsp salt
135g butter
1 rounded tbsp baking powder

Use a pastry blender to bread crumb add dried fruit etc if you wish.

add 250ml milk and one egg, bring together to combine

tip out onto worktop and roll out, fold edges in and roll, fold top and bottom and roll (a bit like doing rough puff pastry) make a 8inch round.
Egg wash

cut into 8 triangles and bake at 400 for 20 mins.

Re: Scones - jam and cream
 

Thanks for that.

Seeing as this makes a round rather than individual scones got me thinking that I had read something similar somewhere, and late last evening worked out that it's from my "Cooking bible" - a very old and tattered copy of "The Fannie Farmer Cookbook".

That particular recipe calls for an additional 1tbsp of sugar, but I'll leave that out and report back in a few days.

Re: Scones - jam and cream
 

https://cimg0.ibsrv.net/gimg/british...4f09b0486e.jpg
this is a cheddar pepper onion.

Re: Scones - jam and cream
 

You are reading my mind ;)

Re: Scones - jam and cream
 

I've tried the puck in a can. It's acceptable. There is a brand that's better. Dark grey label.