Scones and Clotted Cream

An iconic British staple is scones and clotted cream.

I don't know about you, but the term "clotted cream" does not sound appetizing to me. I have visions of milk or cream that has curdled and has lumps in it. Bllllggghhhhh.

Well..... after cautiously tasting it, I would have described it as light and creamy whipped butter. Actually, very delicious!

So being curious I had to look up "clotted cream".

Thanks to wikipedia, I now know: Clotted cream is a thick cream made by indirectly 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".

John gives it "Two Thumbs Up"!