Clotted Cream
With origins in Devonshire, England, this thick topping for scones is made by heating rich, unpasteurized milk. The milk is warmed until a thick layer of cream rises to the surface. Once cooled the cream is removed and served atop bread, fruit, and desserts. It should be kept covered in the refrigerator.
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Definition: Clotted Cream
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it's pretty sick, i'm not gonna lie.
1huh, I've never had that.. does it taste anything like butter?
2I know it's absurd, but any time I hear/read "clotted cream" I think "blood clots", so that always turns me off trying it.
3Yeah... "clotted" just doesn't do it for me!
4I bet this is actually delicious, and I'm normally not squeamish about foods, but for some reason the phrase "clotted cream" just screams "GROSS" to me.
5This stuff is beyond delicious!! If you have not tried it you must!!! I haven't had it in so long....
6It tastes similar to (but not identical to) butter, it spreads like whipped cream, and is the best thing ever on scones.
7Sounds awesome
8have you ever wondered if sometimes it's just better not to know things? i feel like i would have liked to not have the true definition of this since it's not making my stomach feel great.
9it is delicious on scones. i've only ever had it at tea in london.. and it was fantastic! it tastes different than butter but SO good!
10I always wondered what it was. Now I want to try it on a raspberry scone.
11its delicious!! does anyone know where i can get this in the US?
12I went on a cruise a few years ago that was based in the UK. They had tea everyday at like 4p.m. and they always served scones with clotted cream. It was so good. Don't let the name gross you out because it's really worth trying. I would love to find more things in the US made with clotted cream.
13despite the name, clotted cream is like the best thing EVER. it's creamy and sweet, and it's amazing on scones. i've seen jars of it at Cost Plus but it wasn't refridgerated.
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