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lfcmontana badge: Community Member

Strawberry and Cream Scones.

I made these Strawberry & Cream scones for breakfast this AM and they were just fantastic. Very easy to make, since I had cut up the berries last nite (no big deal!). My oven is a little sub-temp and takes a long time to get to temp, so I had to bake them for about 5 minutes extra to make sure they were done. I had only used Murchie's Scone Mixes (Victoria, BC) before, and these were at least as easy.

Tags: scones

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mrscindy
  • Reply by mrscindy on February 18, 2012 at 8:15 pm
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It's always so nice to hear when someone has such good luck with a recipe. I love strawberries and cream scones ( specially with double Devon cream), so I'm glad you had such success!

~Cindy

lfcmontana
  • Reply by lfcmontana on February 19, 2012 at 11:26 am
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Thanks....unfortunately I emptied my jar of Double Devon Cream during this eating process...so I'm looking for another source. Here in NW Montana?---forget it!! Cheapest online I find is $4.81 with free freight over $75....that's a lot of cream!!

mrscindy
  • Reply by mrscindy on February 19, 2012 at 12:14 pm
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Did you know you can make your own? I used to have a recipe. Let me see if I can find it.

~Cindy

sandra Alicante

Clotted Cream (no idea of source, old hand written recipe!)

5 cups heavy cream (not ultrapasteurized)
1. Preheat the oven to 175 degrees F. Pour the cream into a wide heatproof bowl and place in the oven. No need to cover. Let it “cook” for 12 hours. 2. Remove the bowl from the oven, cover, and refrigerate overnight. In the morning you will have a bowl that contains 2 layers of cream—one very thick, one very thin. With a slotted spoon, scoop the thick cream into another bowl or a jar. You can eat it immediately, slathered over warm scones, or cover and chill for up to 5 days.

lfcmontana
  • Reply by lfcmontana on February 19, 2012 at 2:01 pm
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Well, thanks for that recipe....I think I'll have to try it for sure. If you have made it, a couple questions.... Do you think it would be ok to do a test with less than 5 cups? With the full recipe how much thick cream is the result? And, for the bowl in the oven, how deep should the heavy cream be to start the process, an inch perhaps?

Check this link for good info on Clotted vs Double Devon...interesting.
http://englishtea.us/2009/04/29/clotted-cream-vs-double-devon-cream/

mrscindy
  • Reply by mrscindy on February 19, 2012 at 2:02 pm
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Thank you, Sandra, that's my recipe, too. And mine is an old handwritten one! Sometimes the old ones are the best!

~Cindy

sandra Alicante

Being a Brit, I've never needed to make clotted cream, the recipe was found in a drawer a long time ago (and I seldom throw a recipe out!)
I don't actually like cream and hate the clotted stuff!

Aaah, the days when we used to get bottles of milk delivered by the milkman.... even in rural UK it is rare to see milk floats very often. These days I suppose the nearest you get is a supermarket delivery.

Traditional Devon Cream Teas are served with Clotted Cream, although now it is harder to find authentic home made cream teas. Many places serve (shock,horror) shop bought scones, factory made cheap jam and aerosol whipped cream.

OK, it's official, I feel like I'm a doddery, ancient, wrinkly!

sandrascookbook.com

lfcmontana
  • Reply by lfcmontana on February 19, 2012 at 7:13 pm
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Ahhhh, your comment takes me waaay back. Currently 74, I grew up as a little kid in a small town in midstate New York.. It was my job to go to the front porch and greet the milkman, coming to the house carrying his wire basket with the glass milk bottles...the ones with the paper stoppers that often as not refused to come out but were willing to be pushed down into the layers of cream floating on top of the milk. Since my mom always used a different stopper, it was also my duty to lick off the cream that stuck to the bottom of those paper stoppers whenever we opened another bottle. It was sometimes another distinct treat when he delivered a separate smaller bottle of just heavy cream....a clue that my mom or grandmother had plans to prepare a particularly delightful something for that dinner.

My first taste of Devon Cream was in Victoria, BC on a vacation trip when we went into a small coffee/tea shop one mid-morn. The waitress asked if I wanted cream cheese, devon cream, or clotted cream with our bagels....cream cheese I was used to, clotted cream sounded a bit wierd, so devon cream it was. I have been addicted ever since. My current jar is about empty, and I only have one left....HELP!!!

cwcdesign
  • Reply by cwcdesign on February 20, 2012 at 12:36 pm
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Oh, lfc,

You bring back memories. Even in the 50's in SE New England our milk was delivered by George the milkman. I loved being the one to lick the cream off the paper stoppers! And, sometimes my mother would skim the cream off the top for cooking instead of shaking it into the rest of the milk.