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Post by sunshine on Nov 12, 2022 15:41:56 GMT
I’ve seen this used a few times on different baking shows but I’m stilled confused to what it is exactly?
Seems to be butter like, but is it sweet? Is it like a cream cheese?
When I’ve seen it put on a scone, it always seems to be put on thick. I can’t imagine biting into a big clump of butter.
The name is off-putting, but it seems to be well liked.
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Post by gar on Nov 12, 2022 15:44:15 GMT
It is just very thick cream.
“Clotted cream is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. It forms an essential part of a cream tea. “
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wellway
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Post by wellway on Nov 12, 2022 15:47:35 GMT
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Post by sunshine on Nov 12, 2022 15:52:10 GMT
I’ll have to look up cream tea as I’ve never heard of that.
Is there a flavor to it that adds something being spread directly on foods?
And I just came across double cream. Confusing lol.
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Post by gillyp on Nov 12, 2022 15:54:09 GMT
It’s not overly sweet, just creamy. The consistency is a little softer than cream cheese and it starts to get a little runny as you use it. A big dollop on a scone with some strawberry jam is delicious.  eta maybe I mean a big dollop on a sweet biscuit with some jelly is delicious?? |
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Post by gar on Nov 12, 2022 16:35:11 GMT
sunshineCream Tea: noun. British. : a small meal eaten in the afternoon that includes tea with scones, jam, and cream “ Cream Tea is a snack most often associated with the West Country, i.e. Cornwall, Devon, Dorset and Somerset. It usually consists of scones, clotted cream or butter, strawberry jam, and of course, tea.”
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Post by sunshine on Nov 12, 2022 18:16:59 GMT
sunshineCream Tea: noun. British. : a small meal eaten in the afternoon that includes tea with scones, jam, and cream “ Cream Tea is a snack most often associated with the West Country, i.e. Cornwall, Devon, Dorset and Somerset. It usually consists of scones, clotted cream or butter, strawberry jam, and of course, tea.” Oh…I thought it was a way to make tea. Thanks for sharing. |
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naby64
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Post by naby64 on Nov 12, 2022 19:16:14 GMT
I know this is probably blasphemy but I don't have time to bake today. I have some cranberry scones in my freezer and clotted cream found at Whole Foods.
I am about to go to a funeral but is is finally good and chilly here today. I'm thinking of hot tea when I get home. Can I heat up a scone and just put clotted cream on it? Do I plop it on top or cut in half and smear some inside?
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Post by gar on Nov 12, 2022 19:21:12 GMT
I know this is probably blasphemy but I don't have time to bake today. I have some cranberry scones in my freezer and clotted cream found at Whole Foods. I am about to go to a funeral but is is finally good and chilly here today. I'm thinking of hot tea when I get home. Can I heat up a scone and just put clotted cream on it? Do I plop it on top or cut in half and smear some inside? Cut it in half and spread it on each side - but really you need some jam (jelly?) too 😊 |
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wellway
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Post by wellway on Nov 12, 2022 19:24:32 GMT
I know this is probably blasphemy but I don't have time to bake today. I have some cranberry scones in my freezer and clotted cream found at Whole Foods. I am about to go to a funeral but is is finally good and chilly here today. I'm thinking of hot tea when I get home. Can I heat up a scone and just put clotted cream on it? Do I plop it on top or cut in half and smear some inside? Cut it in half and spread it on each side - but really you need some jam (jelly?) too 😊 Oh no, do we wander into the cream or jam first discussion?! |
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Post by gar on Nov 12, 2022 19:24:54 GMT
Shhhhh!! 🥴
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valincal
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Post by valincal on Nov 12, 2022 20:25:00 GMT
It’s not overly sweet, just creamy. The consistency is a little softer than cream cheese and it starts to get a little runny as you use it. A big dollop on a scone with some strawberry jam is delicious. I’ve only had it once or twice and I agree! 😋 |
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Post by monklady123 on Nov 12, 2022 20:25:59 GMT
I know this is probably blasphemy but I don't have time to bake today. I have some cranberry scones in my freezer and clotted cream found at Whole Foods. I am about to go to a funeral but is is finally good and chilly here today. I'm thinking of hot tea when I get home. Can I heat up a scone and just put clotted cream on it? Do I plop it on top or cut in half and smear some inside? Cut it in half and spread it on each side - but really you need some jam (jelly?) too 😊 Jam and jelly are two different things here, but used for the same thing. Jam usually has bits of fruit in it, or seeds like with raspberry. It's the same thing as "preserves". Jelly is smooth and "set" more, like jello (which is probably called something else in England also, lol). |
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Post by monklady123 on Nov 12, 2022 20:30:14 GMT
Cut it in half and spread it on each side - but really you need some jam (jelly?) too 😊 Oh no, do we wander into the cream or jam first discussion?! Is there a controversy over which goes on first? lol. Personally I always put butter/cream cheese/peanut butter/whatever on first, then the jam on top of that. So I would say of course that's the correct way to do it.  |
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Post by gar on Nov 12, 2022 20:42:36 GMT
Cut it in half and spread it on each side - but really you need some jam (jelly?) too 😊 Jam and jelly are two different things here, but used for the same thing. Jam usually has bits of fruit in it, or seeds like with raspberry. It's the same thing as "preserves". Jelly is smooth and "set" more, like jello (which is probably called something else in England also, lol). Ha ok 😊 I didn’t think you used the word jam. Jam can have fruity bits or be without them which is just called seedless jam 😊 |
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Post by gar on Nov 12, 2022 20:44:41 GMT
Oh no, do we wander into the cream or jam first discussion?! Is there a controversy over which goes on first? lol. Personally I always put butter/cream cheese/peanut butter/whatever on first, then the jam on top of that. So I would say of course that's the correct way to do it. It’s a big deal!! 😀 Jam has to go first (well, after the butter) then the cream on top. Jam is heavier so imo, you couldn’t put it on top of the cream very easily. |
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Post by Basket1lady on Nov 12, 2022 21:20:16 GMT
It’s basically just really thick whipped cream, but with less air. It’s made by baking cream at a low temp for 10+ hours, which reduces the water content and makes it thick.
And for the record, you split a scone, apply the clotted cream, then the jam. The jam then sits on the cream and is very pretty.
In the US:
Jelly—transparent fruit spread without seeds or fruit bits visible.
Jam—fruit spread with visible bits of fruit and/or seeds.
Preserves—fruit spread that is quite thick, with large chunks of the fruit still somewhat intact.
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Post by sunshine on Nov 12, 2022 21:31:02 GMT
Is there a controversy over which goes on first? lol. Personally I always put butter/cream cheese/peanut butter/whatever on first, then the jam on top of that. So I would say of course that's the correct way to do it. It’s a big deal!! 😀 Jam has to go first (well, after the butter) then the cream on top. Jam is heavier so imo, you couldn’t put it on top of the cream very easily. So you layer butter, jam, and then the clotted cream? I’m gonna have to buy some ty o give this a try! I’m really intrigued. |
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Post by gar on Nov 12, 2022 21:35:21 GMT
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naby64
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Post by naby64 on Nov 12, 2022 21:45:30 GMT
True disappointment here. I got home and was all ready to warm up the scone and they're not there!! I think I mistook the bag for something else and I threw them away. I did think I could make them but I don't have any heavy cream and I'm not getting back out. Sadness, I tell ya.
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Post by gar on Nov 12, 2022 21:49:14 GMT
True disappointment here. I got home and was all ready to warm up the scone and they're not there!! I think I mistook the bag for something else and I threw them away. I did think I could make them but I don't have any heavy cream and I'm not getting back out. Sadness, I tell ya. Oh that’s disappointing! I hope you find else tasty instead 🙂 |
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naby64
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Post by naby64 on Nov 12, 2022 21:52:38 GMT
True disappointment here. I got home and was all ready to warm up the scone and they're not there!! I think I mistook the bag for something else and I threw them away. I did think I could make them but I don't have any heavy cream and I'm not getting back out. Sadness, I tell ya. Oh that’s disappointing! I hope you find else tasty instead 🙂 I do have some pumpkin biscotti. They will do but I'm sticking butter in the freezer now so I can make scones tomorrow after church. |
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Post by naby64 on Nov 12, 2022 22:14:24 GMT
Oh and after another quick look in the fridge, I found creme brulee.
For the record, I have grape jelly, fig preserves and strawberry jam in my fridge. So I think I am better off making a plain scone. Heck I might make them tonight. I found a pint of heavy cream. Soooooo.
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Post by gillyp on Nov 12, 2022 22:26:21 GMT
It’s a big deal!! 😀 Jam has to go first (well, after the butter) then the cream on top. Jam is heavier so imo, you couldn’t put it on top of the cream very easily. I’m sorry basket1lady but gar has said the correct way to assemble a scone.  split a scone, butter both sides of it, add jam to the bottom and place cream on top of the jam, then put the top of the scone on top. OR split a scone, butter both sides, put jam on BOTH sides, put cream on top of BOTH sides and then eat them individually. |
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Post by sunshine on Nov 12, 2022 22:27:04 GMT
That looks delicious! Is that a biscuit or a scone? |
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Post by gar on Nov 12, 2022 22:43:09 GMT
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Post by monklady123 on Nov 12, 2022 23:32:10 GMT
It’s a big deal!! 😀 Jam has to go first (well, after the butter) then the cream on top. Jam is heavier so imo, you couldn’t put it on top of the cream very easily. I’m sorry basket1lady but gar has said the correct way to assemble a scone.  split a scone, butter both sides of it, add jam to the bottom and place cream on top of the jam, then put the top of the scone on top. OR split a scone, butter both sides, put jam on BOTH sides, put cream on top of BOTH sides and then eat them individually. I think I'd vote for eating each half individually.. This seems like the kind of thing that would smoosh out the back if you put the top on and then bit into it like a sandwich. lol. Plus, doing the halves individually it seems like you'd get more of the cream.  |
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Post by gar on Nov 12, 2022 23:33:46 GMT
I’m sorry basket1lady but gar has said the correct way to assemble a scone. split a scone, butter both sides of it, add jam to the bottom and place cream on top of the jam, then put the top of the scone on top. OR split a scone, butter both sides, put jam on BOTH sides, put cream on top of BOTH sides and then eat them individually. I think I'd vote for eating each half individually.. This seems like the kind of thing that would smoosh out the back if you put the top on and then bit into it like a sandwich. lol. Plus, doing the halves individually it seems like you'd get more of the cream. 👍😊 |
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Post by bc2ca on Nov 12, 2022 23:40:33 GMT
It’s basically just really thick whipped cream, but with less air. It’s made by baking cream at a low temp for 10+ hours, which reduces the water content and makes it thick.  I think thick whipped cream (real whipped, not spray can) is the closest we have to clotted cream in North America. |
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Post by Crack-a-lackin on Nov 12, 2022 23:52:40 GMT
When I visited London one thing I was looking forward to is trying clotted cream at afternoon tea. I was surprised it didn’t have much flavor but it was a pleasant texture addition to the scone.
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split a scone, butter both sides of it, add jam to the bottom and place cream on top of the jam, then put the top of the scone on top. OR split a scone, butter both sides, put jam on BOTH sides, put cream on top of BOTH sides and then eat them individually. 
split a scone, butter both sides of it, add jam to the bottom and place cream on top of the jam, then put the top of the scone on top. OR split a scone, butter both sides, put jam on BOTH sides, put cream on top of BOTH sides and then eat them individually. 
I think thick whipped cream (real whipped, not spray can) is the closest we have to clotted cream in North America. 