After baking scones, I served up some quality control and settled down for a rest. Jackie’s scone has clotted cream and strawberry jam. My scone (off-camera) just has clotted cream. 📷 #mfeb
Scones with clotted cream
Back in 1992, Jackie and I took a trip to England and Wales. We spent a week in London, a week in St. David’s (hiking on the Pembrokeshire Coast Path), and then a couple more days back in London visiting an old friend who took us out to dinner, to a play, and then to Bath to see the Roman ruins and other such stuff.
In Bath we had afternoon tea in the Pump Room with scones and clotted cream.
I was rather dubious of clotted cream (because of the name) but turned out to like it very much. (No surprise: There are an infinite number of yummy blends of fat and sugar.)
Upon returning, I kept my eye out for clotted cream, figuring that I could make my own scones, but I never saw any.
Just recently, I mentioned to Jackie that I wouldn’t mind getting some clotted cream to put on scones, and she suggested that Devonshire cream would be a lot like clotted cream. Turns out that Devonshire cream is what clotted cream is called in the US. Further, it turns out that our local grocery store has some! (We don’t yet know if it’s a standard item, or if they just got it in stock for the royal wedding or something.)
With Devonshire cream in hand, today I baked scones. I just grabbed a recipe off the internet that looked promising and followed the directions. (Almost: I replaced half the all purpose flour with whole wheat pastry flour.)
They turned out great. As good as any scones I’ve ever had.