How to make Clotted Cream with scone recipe

[@MattHamChasing]

Kia Ora mate planning on making it today to go with some date and walnut scones I made yesterday

[@CasterAzucar]

Hell yes bro, let me know how it goes!

[@MattHamChasing]

Worked out brilliant bro time to safe this recipe for future reference

[@CasterAzucar]

@MattHamChasing nice work!!

[@TheCooklynChannel]

That looks delicious. I had some scones in London with “double cream” which I think may be slightly different. Not sure. The real English scones are also vastly different than what passes for scones here.

[@CasterAzucar]

Oh yeah they're hugely different, just looking at the recipes they're pretty out there hahahaha! Double cream is probably the equivalent of your heavy cream?

[@TheCooklynChannel]

@ not at all. Heavy cream is pourable. That double cream was similar to your clotted cream. I asked if it was clotted cream and a local told me it wasn’t.

[@CasterAzucar]

@TheCooklynChannel it may have been whipped? Because double cream is also pourable

[@TheCooklynChannel]

@@CasterAzucarI’ve been lied to, hoodwinked, bamboozled… sigh. I will just have to make a return trip to London to find out the real truth. Tally Ho!!!

[@cynthiatreynor1973]

I think you made biscuits lighter than a Yankee granny's!

[@CasterAzucar]

But, they're not biscuits! They're scones!

[@dd-bb]

It's not really clotted cream without the caramelised dark crust on top. You're supposed to reduce it by baking it, producing that golden top layer, that's what clotted cream is.

[@CasterAzucar]

yeah, but I'm looking to speed things up, not slow them down. The flavour was extremely similar anyway! thanks for watching

[@TheCooklynChannel]

@@dd-bb oh ok @casterazucar there’s the rub!! Caramelized dark crust on top which sounds a-freaking-mazing by the way….