British Scones & Clotted Cream

Pour chilled whipping cream into a smaller pot and place this pot into a larger pot with water, so that the small pot with cream is in a water bath.

Heat these two pots on the middle rack in the oven at 70 °C top and bottom heat for 7 hours. During this time, a thin skin will form on the surface of the cream.

After 7 hours, remove both pots from the oven, let the cream in the smaller pot cool down first, and then place it in the refrigerator overnight, so that it should have a spreadable consistency the following morning. Spread the resulting Clotted Cream on the freshly baked scones.