How to Make Quick Clotted Cream, Jam & Scones All in One Video

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

[@xuedalong]

Err... it's supposed to be jam first then cream....

[@ChainBaker]

​@@xuedalong It's supposed to be the way I want it to be ✌️

[@Daniella_M]

How different is clotted cream from crème fraîche

[@ChainBaker]

@Daniella_M clotted cream is super thick, sticky, and sweet. Quite the opposite of creme fraiche.

[@Daniella_M]

@@ChainBaker I see, thanks!

[@JasonTheOneAndOnly]

Some scones, clotted cream and jam with a strong cuppa is one of them simple life pleasures.

[@hippy9309]

Agreed

[@mymai5859]

Yes ...a lovely dream

[@toxicteabaging]

Absolutely amazing content bar none, you are running the absolute best no-nonsense channel there is with focus on baking and its perifierals. Thank you so much for everything my dude, you've taught me so much!

[@ChainBaker]

Cheers! ✌️😎

[@CharDaLuX]

Cream and butter had a baby.....I like your humour and the way you think. I learned something new here. Thanks!

[@alexhurst3986]

My English mother would have loved these. Clotted cream is one thing she really missed about living in America.

[@Jeepy2-LoveToBake]

These three recipes were so much fun to make! What is great is that you can make them individually for separate uses. I have been making the jam several times (using various berry "pulp" from making fruit essence) to serve with other ChainBaker bakes - and homemade clotted cream - it should be a standard staple in every household!! 🤩 The scones aren't made the same way I usually make scones, but they are quite wonderful and perfect with the jam and clotted cream. Charlie has 210K subscribers - everyone, please continue to share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. His videos have been helping so many of us become better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"!! 📣📣

[@leiflovgreen6329]

Ohh man, I have been missing this since I moved from London back to Denmark. Your channel is a gold mine mate😋

[@shanti34567]

When I was in England, I fell in love with clotted cream. Sadly in America we cannot replicate it. Our cows do not have a high enough fat content. I have to. Combine the heaviest cream we have with cream cheese to get close. It doesn’t taste as good as British clotted cream but it’s the best we can do. We use Holstein cows almost exclusively in America. England uses mostly Guernsey. Higher butter fat and better tasting. If I could, I would immigrate to England just for the clotted cream, scones, and strawberry jam, alongside a good Earl Grey tea. Yum. The best Cream Tea I ever had was in a restaurant called Stones. I think it was in Avebury. Soooo incredible.

[@dudmanjohn]

Not sure if I misunderstood you but the Holstein Friesian are the most common UK dairy cow but because of higher yields the Holstein predominates due to giving higher yields. Typically, Holstein milk is around 4% butterfat. Guernsey, and Jersey, cattle are in the minority but do produce higher fat delicious milk. Given that Holsteins dominate the US dairy herd I would expect that fat levels would be similar to UK. Can you get whole milk i.e. without fat being removed ? We buy whole milk at 3.7% fat rather than semi-skimmed 1.8% fat or, horror of horrors, skimmed 0.3% fat. Glad you enjoyed the clotted cream in UK. Our favourite is Rodda's Classic Cornish Clotted Cream 😋. Stones restaurant closed in 2000 several years before my wife and I moved to Wiltshire. We now live 22 miles from Avebury, it's a favourite spot, and 4 miles from Stonehenge.

[@georgepagakis9854]

Hey Charles. One thing the Brits eat is Yorkshire pudding. I haven't seen a good recipe for it because everyone i have tried tasted bland. Maybe a pudding in the future :) It at least flour and water :)

[@ChainBaker]

Those things look deceptively simple, but I have never made 'perfect' ones. Definitely a project for the future 😄

[@chriscurt89]

Yorkshire puddings are meant to be bland, they’re a vehicle for gravy. But anyway here’s the best way of doing it: Measure out equal volumes of eggs, milk and flour, depending on how much you want. Mix these together with some salt and pepper. The batter should be the consistency of single cream. Take your chosen vessel, put some lard or beef dripping into it, and put it in the oven at least at 200 degrees. Once the fat is smoking hot, quickly pour in the batter and shut the door. Don’t open it again for 20 minutes. The pudding should have risen around the edges and be golden brown. You can either use a muffin tin to make individual puddings, or you can go more traditional and make a giant one in a big roasting tray. I prefer the latter, as you get more of the stodgy middle bit. The Yorkshire should be cooked while the roast meat is resting, and served hot. Don’t do what Akis Petretzikis does and bake it first!

[@louannejones2304]

I am not able to find clotted cream so was thrilled to see your recipe. No overnight cooking! 😊

[@crystalsplace7163]

We all love Chainbakers bread. But…he definitely eye candy.

[@ChainBaker]

😅🫣

[@kattykakes8135]

His voice!! 🥳

[@lizzieboredom3775]

This American gal has never had scones or clotted cream, but since I'm on vacation next week, this is definitely on the to-do list. Looks easy! And who can resist the offspring of butter and heavy cream??

[@ChainBaker]

Definitely worth a try! 😉

[@lizzieboredom3775]

@@ChainBaker Yep. I've made plenty of jam, and I think I'll go with strawberry. I use balsamic vinegar instead of lemon juice, which I think gives it an interesting flavor.

[@orange-micro-fiber9740]

Those are called biscuits in America. Scones in America are even denser, less raised.

[@rosemaryderusso1855]

I had clotted cream first time last September in Scotland with my scone! I felt like I died & went to heaven…that delish. Nothing in the US has come close. I’m going to make the cream you demonstrated. Thank you .

[@lyndaplaylist1]

Thank you so much for these amazing - and simple - recipes! So often I watch videos and think "I'll never make that" because the recipe is just too complicated. I may actually do this for Christmas! Cheers! 💖💝💖

[@cannontrodder]

This is becoming my favourite baking channel! Brilliant!!!!

[@artycrafty9209]

You really cannot beat scones, clotted cream and jam. I have made scones and jam for many years but I so want to make the clotted cream. Thank you so much its such a great video.

[@TheSouthIsHot]

I can't wait to try your scone recipe. Yours is the first that I've found that doesn't have a disgusting amount of sugar.

[@johncarter4411]

I have made scones, jam, but never clotted cream. This is my new things to try today, thanks.

[@corwinblack4072]

Made scones by this recipe with few changes, delicious. Thank you!

[@zenmanphd]

Oh man you are just a straight forward culinary magician! Thank you

[@brookestephen]

I made the scones and jam... not sure if clotted cream is even legal in Canada... need more research. *REALLY GOOD!!!*

[@Zackadamchaussette5228]

Cute your scones.. thanks for the teachings..

[@kattykakes8135]

Those 3 items look soooo AMAZING! 5 fabulous stars ⭐️⭐️⭐️⭐️⭐️

[@roger55es]

Excellent & delightful way to make super rich scons Thanks

[@theyareherewithus2944]

Excellent presentation. Thank you. My favorite stuff! So simple but yet so satisfying.

[@atrotsiuk]

I'm here to say that I made this today in a food processor, it was so easy, quick and delicious! This recipe is perfect, as always! I did a lot of your recipes and you never disappoint, thank you!

[@ChainBaker]

That's the way to go. Making it even easier. Love it ;)

[@minutestodawn]

this was lovely to watch. i've always wanted to learn how to make all three of these things. thank you for your time and effort!

[@supergran1000]

A good tip for making scones is to freeze a block of weighed butter, then grate it straight into the flour using a box grater. You may need to dunk the butter into the flour each time to avoid it sticking to the grater, and keep it partially wrapped as you grate so that your hands don't soften it. Works a treat, and you only have to do the minimum of rubbing in.

[@karens8515]

The chainbaker recipes are so reliable that I never have to worry if they'll turn out . Thank you so much for another wonderful video. It was thoroughly enjoyable, as usual 😊 I can't wait to try these.

[@ChainBaker]

✌️😎

[@antheeamorgan]

You've got to stop making me drool man. I've just had dinner and I'm hungry again after watching your video 😂

[@ChainBaker]

😄

[@passaroa25]

As usual. Perfect 👌

[@nuclearcrow28]

Holy shit, I've just been getting sad a few days ago that you haven't posted a recipe for simple scones so far, and now you drop this video. I'm overjoyed, thank you

[@ChainBaker]

😉

[@supergran1000]

I've made quick strawberry jam quite a few times, and it really is delicious. As regards baking clotted cream, you really only leave it in the oven overnight, on an extremely low heat. No work or hardship involved. I will try the boiling method, however.

[@lisarct1012]

Looks scrumptious! I've never had clotted cream, but I am willing to try Thank you.

[@Myrkskog]

My Dad bakes a single mega-scone which is scored into 8ths for easy cutting. No means to worry about over handling the trimmings.

[@orvallhall324]

Nice easy beautiful. Thank you from Ohio

[@mattlevault5140]

Thx for this one, as always! I perfected my scones in January for my mother's 89th birthday tea. Also made the 12 hour bake clotted cream. I'll have to try your stovetop method. One quick tip I learned - never twist the cutter. Twisting can lock up the sides and impede the oven spring. Also... Jam first and cream on TOP! That's the way the Queen always had them. 😃 BTW - I recently used your rough puff pastry recipe to make vol-au-vent. Perfect! It made very impressive pastry cups. Maybe you could do a video.

[@catherinedavidson7145]

The lemon provides pectin, which strawberries don't have much of, making for a good set without overcooking. Apples help too. There's a quite complicated (I think) test using methylated spirits to check pectin content, but who has the time or energy? 😂

[@artycrafty9209]

You can't beat the old wrinkle on a cold plate test, its full proof!

[@feastfortwo]

Thank you so much for the quick clotted cream recipe. Super love clotted cream with jam on scones! Subscribed! ❤

[@ashish_ramnani]

Yayyy you finally made the video! Thank you! Making this tomorrow!

[@gregsavchuk3239]

Charlie, Wow... This is definitely worth a try & may be a 'Keeper' recipe. Thx..

[@m13b]

Notice any flavor difference with clotted cream made via the stovetop or microwave method? Few times I've made clotted cream in the oven, it develops a rich nutty flavor. You're also left with some nice whey I tend to then use to make simple scones.

[@ChainBaker]

Nah they're pretty much the same. The oven baked one is probably superior though.

[@sail2byzantium]

Alright. Now I know what I gotta do . . . Thanks ChainBaker! Kudos!

[@Species710]

American here. Can't wait to make clotted cream. I always choose strawberry jam, not that anyone needed to know that. My scone recipe doesn't use egg so I may try your recipe just to compare.

[@EriqKoontz]

The recipes are a great treat for the tongue, while the baker is a treat for the eyes and ears. 👏🏼👏🏼

[@brookestephen]

brilliant!

[@Bluebelle51]

When I make mine, I freeze my butter, and then use a grater to break it up in the flour. It stays colder longer when you work it in I'd love to tell you where I learned that trick, but I saw it on TV in the 70s and I don't remember what show (yes, I'm very old)

[@artycrafty9209]

if you are in the UK then probably the wonderful Delia Smith.

[@Bluebelle51]

@@artycrafty9209 I'm in the US but I do know of Delia

[@artycrafty9209]

@@Bluebelle51 I am so pleased, she is a Goddess!

[@juancanik1]

Amazing thank you!

[@fist003]

ohhh saving this for later

[@danielwombat7641]

Gday from Australia we just have these with whipped cream and i have never been disappointed. But jam first then the cream.

[@ChainBaker]

With clotted cream it makes more sense to do it the other way around 😄

[@AnthonyLeighDunstan]

Absolute classic. Top vid, mate.

[@alisonhope1]

I only have one word for this.Nom!

[@hair_stationhair6180]

❤this my favorite choice ❤scone

[@lizzieboredom3775]

Update: Just made the clotted cream. OMG. I ended up drinking some straight up. Might regret it later.

[@ChainBaker]

😆

[@pegdonahue461]

Thank you! Loved this! Can you tall me the source for the jars?

[@ChainBaker]

They're knock-off mini Kilner jars that I found in my local supermarket. You can get them on amazon. I think they're 125ml.

[@RitaMeterMaid99]

Wonderful video 😋

[@danielagixxer1265]

I love clotted cream! I Always make the 12 hour version... does the shortened version really taste the same?

[@Jeepy2-LoveToBake]

I also make the 10+ hrs in the oven with a 12hr chill - I think the texture and flavor is different, but if you don't have 24 hrs to make a batch, then Charlie's quick recipe is a great replacement! I prefer stovetop vs the microwave version, but that is just me. 👍

[@danielagixxer1265]

@@Jeepy2-LoveToBake I have the time, I just sometimes want to eat clotted cream without waiting many hours. On the other hand, I am addicted to the original taste, so I never dared to try a shortened recipe 🥴

[@Jeepy2-LoveToBake]

@@danielagixxer1265 😊

[@ChainBaker]

I have never tried baking it in the oven. People say it has a nutty flavour, so it may just be better.

[@GoddessNeith]

I add cinnamon chips or chocolate chips to my scones. Yummm!!

[@бронза.вафля.конус]

The sterilisation isn't as difficult as people make it seem. Just wash your jars and lids, boil them in water, put the jam in the jars and seal them, then boil the filled jars in water for around 20 minutes. The only thing is that they should be completely submerged in water, and they should be sealed very tightly. I check to make sure the top of the lid isnt popping up after boiling. Your glass lids don't need this step, but the metal ones with the "button" do. After boiling, I leave them to cool in the hot water and refrigerate the next day. My blueberry jam has been in the fridge for months without spoiling.

[@kathleenstoin671]

You don't even need to use water to sterilize the jars. I learned a few years ago that you can put your clean jars in a 250° F. oven for 30 minutes instead. I have used this method a number of times and never have a problem keeping sealed jars at room temperature for months. You still need to sterilize the lids in water, of course. I just put them in a small saucepan and simmer them as I'm making other preparations for jam. I always process my sealed jam jars in a boiling water bath for 10 minutes to further ensure the safety of the jam at room temps.

[@бронза.вафля.конус]

@@kathleenstoin671 yeah, I tend to sterilise in water because I'm going to process them in the same water anyway. Too lazy lol

[@kathleenstoin671]

​@@бронза.вафля.конусI understand perfectly! 😅

[@alep_bet]

Top tier content

[@ChainBaker]

🙏🏼

[@mattikallio4812]

Very Nice.

[@bloodwolf7462]

Perfect recipes for my wife. She's more into those make&bake ones :D I do preffer cold fermented ones that requires patience ;)

[@oceanofregret]

perfect chanel with cool videos...

[@ChainBaker]

Thanks ✌️😎

[@ScottALanter]

"It's like cream and butter had a baby." 🤣

[@4.0.4]

Charlie I have a question. You made clotted cream in two different ways here, but I found references that people also do it by putting cream in the oven for several hours at a low temperature. I assume that way is tastier?

[@ChainBaker]

They say it is. I've never tried it myself.

[@4.0.4]

@@ChainBaker reporting back that I tried it and tbh I'll try it the lazy way next time... 😅

[@ConventionallyUnconventional]

This is good!

[@richleonard55]

Would this clotted cream method work with UHT cream? That's all I can find where I live. Well, I'll try it and find out...

[@ChainBaker]

I'm not sure. But I guess as long as it has a high fat content, you'll get something out of it! :)

[@pezboy715]

Question - What is the power/wattage of your microwave?

[@ChainBaker]

800W

[@pezboy715]

@@ChainBaker Thank you! This will help me dial in the microwaved clotted cream, I'm super stoked to try it. Thanks for the inspiration. 😄

[@akhduke]

how much butter do you recommend to add to make up for the fat

[@ChainBaker]

Calculate how much fat is missing and then add an amount of butter according to how much fat that butter contains.

[@KeithCobby]

Props 👏

[@MicheleMaBelle67]

Liked and subscribed! 😊

[@Jeepy2-LoveToBake]

Made the jam and clotted cream (both methods) two days ago, made the scone dough last night and baked them fresh this morning. This is a great set of recipes - basic ingredients, quick and simple to make. Sharing at the office today - the scones are so wonderfully flaky and when combined with strawberry jam and clotted cream - WOW!! 😍 For accounting purposes, does this count as "1" or "3"? 😜 Photos have been posted... (#313, #314, #315)?

[@ChainBaker]

I'd say 3! 😄

[@Jeepy2-LoveToBake]

@@ChainBaker yay!!! 3 it is!!!

[@Jeepy2-LoveToBake]

@@ChainBaker FYI - everyone at the office is loving these three recipes and the Molasses Raisin bread.

[@Jeepy2-LoveToBake]

@@ChainBaker Baked another batch this evening using your exact steps. Guess what? - now they look just like yours!!! They do have a slightly different texture than the first batch I made: tender crumb inside with a nice bite and a crust that holds its shape. Delightfully different than the scones I usually bake. Again, perfect with the clotted cream and strawberry jam. I think I’ll brew a nice cup of tea to enjoy with a scone. Photos have been posted.

[@akhduke]

I totally love clotted cream. But The heaviest cream available in india is only 25% fat. Is it worth shipping the double cream from the UK. Will it withstand the travel duration in your opinion? To make up the other 25% fat from butter will be adding a lot of it. I hope it doesn’t change the texture and flavour

[@jessicacheong4251]

Hi chef, can I replace 50g of almond flour?

[@ChainBaker]

I've never tried that. But since the dough should be quite lose anyway, perhaps it may work! There's only one way to find out.

[@jessicacheong4251]

Best KZbinr ever! Never fails to answer my questions ❤

[@corrinenolan344]

After mixrowaving, tou should have refrigerated. Thats what causes the cream to divide from the milk. Then you skim it off and youve got the clotted cream.

[@ChainBaker]

👍

[@Jeepy2-LoveToBake]

Yay - clotted cream - I have a quart of heavy cream on hand... 👍 I have "pulp" of various berries from making berry essence (Avery's recipe) - I wonder if I can use it to make jam?

[@ChainBaker]

I never knew how easy it would be to make it ;D

[@Jeepy2-LoveToBake]

@@ChainBaker it takes me about a day to make clotted cream (low and slow oven), overnight chill, then drain.

[@jeanettehaygood4154]

@@Jeepy2-LoveToBakewhat temperature to bake the cream and for how long please? 🥰

[@Jeepy2-LoveToBake]

@@jeanettehaygood4154 Hi, here you go - I use the drained whey in my scone dough (I found this recipe awhile back and it works well) 1 pint (2 cups / 450ml) heavy cream (NOT ultra-pasteurized) Heat oven to 360F/182C. Pour heavy cream into a 3-cup Pyrex glass baking dish (or similar) and cover with foil. Place in oven. Turn oven off. Let cream sit in oven for 3 hours. Turn oven back on to 180F/82C and let cream sit in oven for 7 hours. (or more) Take clotted cream out of oven and let cool to room temperature. Then chill clotted cream in the fridge for about 12 hours. Using a spoon to hold back the clots of cream, drain off as much of the whey as possible into a jar or glass. Then scoop the thick "clotted" clumps of cream into a jar or bowl (or just leave it in the pyrex). If your clotted cream is thicker than you'd like, add a couple spoonfuls of whey back into the cream.

[@jeanettehaygood4154]

@@Jeepy2-LoveToBake awesome! Thank you so much!

[@orange-micro-fiber9740]

That recipe in America is for biscuits. And English biscuits are American cookies. American scones usually are denser and have more sugar in them.

[@MSStuckwisch]

American biscuits don't normally contain sugar or egg. Standard is flour, lard, baking powder, salt, and buttermilk. Butter is common either in lieu of lard or to glaze. The fat also isn't mixed in to a sandy level, normally a bit chunkier at pea sized. But a lot of similarities: don't work the dough being #1, and goes well with jam haha.

[@kathleenstoin671]

It's similar, but as was already commented on, no egg or sugar. And generally at least 2 or even 3 teaspoons of baking powder, which is 10 or 15 grams, and if using buttermilk, a half teaspoon of baking soda. As a Southerner, I use White Lily brand flour, which is milled from soft winter wheat. It's a low protein flour similar to cake flour. But I have used all purpose (plain) flour when I didn't have White Lily.

[@AveryRaassen]

I know where you store your jam 😆😆😆Great video buddy!!!

[@ChainBaker]

😅

[@Jeepy2-LoveToBake]

Hi Avery!!!!

[@AveryRaassen]

@@Jeepy2-LoveToBake Hi Lan!!!!🤗

[@Jeepy2-LoveToBake]

@@AveryRaassen I'll be posting the Basque Cheesecake on IG soon!

[@API-Beast]

Love how you focus entirely on technique, using only the simplest ingredients for every recipe.

[@cornsaladxo]

unfortunately, the flavor and texture of reduced cream doesn't even come close to a 12ish hour baked clotted cream.

[@navdwalt1]

First the jam and then the cream...lol

[@ChainBaker]

Sure, why not 😄

[@LilRedSuperwoman]

Has anyone in the US tried the stovetop clotted cream recipe? I’m using a very fatty organic heavy cream and it seems to be clumping almost like butter as I stir it… didn’t look like the consistency in the video when I gave up after about 25 minutes at a rolling boil

[@ChainBaker]

I wish I could give you an answer. The only option I can imagine is trying a different cream, but there's always risk to waste more of it.

[@thewefactor1]

I used my last spoonful of cream today, but guess what's going to happen soon after a market visit? Hint, I have strawberries and flour. 😋

[@BookwormFUT]

Now that we've breached the topic of cream (loving every second, by the way), idea: making sour cream.

[@artycrafty9209]

its dead easy and just like making yoghurt but you dont need heat just room temperature cream and either buy a starter from a cheese company or a small tub of sour cream from the supermarket, add to your room temperature cream and leave on countertop for around 16 to 24 hours. Voila! wonderful sour cream then store in the fridge. I have just made buttermilk also same way but with all fat milk.

[@lissyniña]

Thats a biscuit here in southern US. I cut mine in square so I don't have to reroll

[@ChainBaker]

👍

[@cinders302]

I make small batches of fridge 'jam' but I prefer to add raw honey and lemon, but not as sweet as typical jam - aka fruit spread. Hard to find extremely high fat cream where I'm from, so consider clotted cream an infrequent delicacy 😊 I periodically make dulce de leche, but have to be prudent as I'll find any excuse to eat the entire goddamn jar in a matter of a few days 😆. Not at all good for the arteries or girlish figure!

[@myearsloveit]

🤤

[@dextardextar]

you made queso dip

[@knottybead4871]

Isn’t that made with cheese?

[@ChainBaker]

I sure hope not 😄

[@knottybead4871]

Cream and butter had a baby comment made me laugh so hard. I love scones so much. I usually pat my dough out to the thickness that I want then cut the dough in squares or triangles, so I don’t have to rework the dough and it all gets used. They don’t look as nice as yours did though.

[@ChainBaker]

If it wasn't for KZbin, mine would also be wonky ;D

[@PanagiotisPolitis-bl9xj]

Obnoxiously bri'ish. Bloody lovely

[@jmbkpo]

I've seen over the time that the "stickers" in your oven are starting to dissapear, be carerul cleaning in the future! You will miss them

[@neverendingblending4711]

🤦‍♀️After so many times in microwave this nice heavy cream is less than plastic food.

[@ChainBaker]

The microwave does nothing but heat it up. Makes no difference whether you do it in a pot or in the microwave.