As an Englandian, I must tell you that you forgot two essential traditional steps in making clotted cream and scones. These steps come right at the end of the process: you must put forth a strong and passionate argument as to how scone is pronounced and whether the jam or the cream goes on the scone first. I don't know why we do this but it must be done. The power of tradition compels us.
I am an Italian who went to England and worked as a waiter for quite some time. I had clotted cream inside the majestic Eton Mess, one of the best desserts I've ever eaten! I could not believe how good, chewy, decadent the clotted cream could be. Pair it with crushed merengues, fresh strawberries, whipped cream and homemade strawberry sauce and you have the most amazing, most delicious dessert EVER!
This recipe is extremely true to the way it's done in Devon! I strongly recommend stirring a bit of clotted cream into scrambled eggs or risotto just before serving. It takes it to a completely different level! Also, you know it's good when: "A 2006 survey of nutrition professionals ranked clotted cream as the least healthy of 120 foods selected to be representative of the British diet."
its kind of funny how we eat anything, I for sure would not have refrigerated this and eaten it. But thats why I havent made any food discoveries. Eat all the gross looking things!
It was an accident. He was using petri dishes yes, but the mold had been introduced to them accidentally. He was researching certain bacterias and found that in one of his petri dishes there was no bacteria around a dot of mold. This was completely accidental.
I lived in England for over 10 years and I had an Old Farm woman not too far away who made clotted cream and sold it along with Devon double cream and butter. it is one of the most delicious things I have ever tasted and I had to come up with a way to make it back here and I went to live in Morocco first. when she made her clotted cream she used a double boiler and left it on the stove on low for a very long time and the top turned up gorgeous yellow. Our cream doesn't have the same color as it does over there. our cream is pure white more or less while it is light butter yellow over there.
as someone from that specific part of England, well done. with how many local farms that make it we never have to think about making it here. And it is amazing as creams go. also FACT: In the county of Devon in England, traditionally cream goes first on scones, then jam. But in its neighbouring county of Cornwall, it's traditionally jam first then cream.
Brought back some amazing memories. After retiring I lived in a small town in Devon for an extended time. A lady who had taught Prince Charles how clotted cream was made served me the scones with strawberry jam and clotted cream. The difference from yours is that she had me put the jam directly on the scone and then place the clotted cream on top. She was quite insistent on how things should be done and though I am not a tea drinker knew better then to challenge her when she filled my cup...multiple times. Everything was fresh and home made and was brilliant.
I know what you're thinking.........BUT this is not about the clotted cream that ends up on your right hand after a wet dream. Get your head out of the gutter!!!
A friend just returned from England and brought some roddas clotted cream for me. I used it to top pavlovas. I should have just used it to top my whole face. That stuff is delicious. Thank you for the recipe!
Amazing! Who knew it could be so incredibly easy to make this wonderful spread!! I think the biggest trick is to find raw cream or non-ultra pasturized cream. Thank you so much for sharing!!!
Oh my gosh Chef you're tending!! I have made clotted cream many times and every time it's wonderful. I have it with home made lemon curd on creme scones. So wonderful.
How am I the only one who finds this man's intonation odd? I mean, i love the video and all, but what is this rising tone followed by drop at the end of every single sentence? Am I crazy? That's odd, right?
Patrick, everyone thinks that the first couple times they watch his videos, but once you're hook and addicted to watching all of them over and over you realize you love the way he talks and it isn't odd at all.
The USDA only allows a maximum amount of fat in our milk products which is 30% Clotted cream reaches the 55% mark and that's considered "unhealthy" and thus not manufactured in our country. Just like Chef John, I have been making my own and cannot tell you people how wonderful it is.. TRY IT!!!!!!!
Ibrahim Bahakim okay wait, I've had this in Saudi Arabia. It's very common in Iraq, Lebanon, Syria, Iran and I swear I had some in Saudi Arabia. Typically a breakfast item. Known as قشدة or قيمر
I've wanted to try this ever since I saw it on Frasier. I never got around to it and forgot about it entirely. Thank you so much for this recipe, Chef John.
OMYGOSH This is great! I went to Ireland in 1981, and fell in love with this stuff. I've bought it at World Market ever since. From now on I'm making it myself!
Thank you for a wonderful and very important recipe, for someone like me living outside the UK, loving high tea, scones, strawberry jam and clotted cream!
Woooowwww, I never heard of something like this, of course I am from Chile, it looks and sounds tooooo goooood. I am doing the Keto diet, so I can it it to my heart's delight. Thank you Chef John for your fantastic recipes and for explaining them so well, that even I can make them❤
Thanks for showing such a classic dish from the UK, John :) This is one I'm very familiar with, being British, and it really is fantastic :) We're often mocked for our food but I think you've got to agree we've got desserts right!
Thank god I live in the UK you can get tubs of this in all supermarkets. It's the absolute best thing ever on scones or instead of ice cream with an apple pie, rhubarb crumble, sticky toffee pudding. OH GOD IM GOING TO GET SOME RIGHT NOW!
Wow !! many,many years ago I was blessed to be there in England where clotted cream was. It seemed like a "dream world". Cried when I had to leave...many years ago....
This brings me back to when I went to the UK and had clotted cream for the first time! It was something I will never forget! It was so wonderful on top of a scone with a nice cup of tea! To anyone who hasn't had it, this video may not give you the impression of how Very Rich it is. Also, it is full of fat, for anyone who is watching their diets or cholesterol. I am sorry to be a "party pooper... So, it really only needs a small amount on your scone, English muffin or crumpet, with another small amount of fruit preserves (jam, jelly, etc.) I like it just plain, because, as he says, it has a natural sweet buttery taste all by itself! MMMM! Now I want some!!!
The commissary sometimes sells small bottles of clotted cream during the holiday season. I like that I can make this at home to use anytime. Hopefully the Dutch market has some heavy cream available tomorrow when I go.
pretty much, and if you like jam enough to make it you're likely to eat it before it expires. It has such high sugar content itll keep for a while so what you put it in shouldnt matter too much. As long as its sterile and airtight.
Thank you for making this! I live in Cornwall and you put Cornish Pasty and now Devon which is like 2hrs away from me you put Devonshire Clotted Cream! ❤ Thank you for putting another recipe from the South West England aka Devon/Cornwall ☺
Your intro reminded me of how lucky I am to live near Devon in England, and I often holiday'd there as a kid. Devon is worth it just for their clotted cream (and fish and chips on the beach)
Dammit! My doctor just told me my cholesterol was a little high and to watch my diet! But I can't resist I'm makin this as soon as you post your recipe for jam and scones 👍 thanks friend, glad I found your channel
I live in Australia and have eaten scones all my life, I went to England for a holiday and there I had a Devonshire Tea with real clotted cream, it changed me, it was glorious. Sadly it cannot be found in Australia, but with your recipe I once again may enjoy Clotted Cream. Thank you so much.
My food wish would be an episode telling us all we need to know about spices. I grew up in a salt, pepper, paprika household and it's time to learn more about other spices.
If you ever go to England, be sure to visit Devonshire. Nothing like Devonshire "Double" clotted cream. A favorite way to partake, is to have it spooned over a dish of Devon ice cream. To die for!
The reason you can't find this anywhere but in the UK is because the process used to make clotted cream (like they do in England) is actually regarded as unsafe in NA! Since the heating process is so low and slow, it never gets to the temperature needed for it to be considered pasteurized, and therefore cannot be sold commercially. They actually have an exception to this law in the UK, specifically for clotted cream :)
Food Wishes Ha! That would be triggering too if the Cornish knew what an American Cornish game hen looked like... It's like French fries. Or, any raw beef dish called l'Americaine in foreign places.
I have so much nostalgia for scones with clotted cream/jam in Yorkshire (yeah okay not Devon/Cornwall but what can ya' do) I remember I once got to this cafe in York that had just finished baking their scones and they were still warm UGH I miss England! (Coming from a Californian)
I have never seen real clotted cream before, but I occasionally eat an approximation of it as a treat. I never realised there was a recipe, I just thought it was a type of cream. For as long as I can remember, if we had a little carton of pure cream in the fridge (which we almost always do), it's kept in the coldest part and often lasts way past the 'expiry' date. Once it's been opened for a little while, it can start to separate a bit, with the creamy fatty parts coming together on top and going thicker like a very soft sour cream - or maybe like the texture of crème fraîche. At that point I usually have a croissant or a piece of toast with good strawberry jam and 'clotted cream' as a treat. It's so decadent. I'll have to try this version one day. Question, though: is heavy cream thickened cream? I get so confused with all these various types, and we've only ever bought the pure cream, which I think can also be called pouring cream.
The timing of this video is both wonderful and heartbreaking - I spent all of yesterday craving scones with clotted cream and jam, but am doing that pesky dieting thing and don't want to break it just yet. I feel like I need to schedule a cheat day just so I can give this a proper try!
I would like to see you give Swedish style cheesecake a try. It's made with cheese curds, cream and milk, almonds and flavoured with bitter almonds. As a swede and henceforth being totally unbiased, I think you will like it.
so weird I was literally thinking about how this was made for last two days. After reading about it in my book I was reading, and than you popped up in my feed. haha good timing. 😘
Check out the recipe: www.allrecipes.com/Recipe/257734/Chef-Johns-Clotted-Cream/
As an Englandian, I must tell you that you forgot two essential traditional steps in making clotted cream and scones. These steps come right at the end of the process: you must put forth a strong and passionate argument as to how scone is pronounced and whether the jam or the cream goes on the scone first. I don't know why we do this but it must be done. The power of tradition compels us.
I feel liKE HE TALKS LIKe this.
I am an Italian who went to England and worked as a waiter for quite some time. I had clotted cream inside the majestic Eton Mess, one of the best desserts I've ever eaten! I could not believe how good, chewy, decadent the clotted cream could be. Pair it with crushed merengues, fresh strawberries, whipped cream and homemade strawberry sauce and you have the most amazing, most delicious dessert EVER!
This recipe is extremely true to the way it's done in Devon!
I strongly recommend stirring a bit of clotted cream into scrambled eggs or risotto just before serving. It takes it to a completely different level!
Also, you know it's good when: "A 2006 survey of nutrition professionals ranked clotted cream as the least healthy of 120 foods selected to be representative of the British diet."
As a Brit your serving of cream was far too low for that scone.
This recipe was probably discovered by someone who left out the heavy cream in the sun all day then put it back in the fridge.
Magmaster13 lol isn't that how some of the greatest invention happen ? like Penicillin ?
its kind of funny how we eat anything, I for sure would not have refrigerated this and eaten it. But thats why I havent made any food discoveries. Eat all the gross looking things!
YES! do that and then make millions of dollars on the new discovery! (assuming of course that you don't die of food poisoning... XD)
Strangely enough, Penicillin wasn't an accident, it was discovered in a lab environment with a petri dish full of the same mould you find on bread.
It was an accident. He was using petri dishes yes, but the mold had been introduced to them accidentally.
He was researching certain bacterias and found that in one of his petri dishes there was no bacteria around a dot of mold. This was completely accidental.
You sound like Christopher Walken after a positive thinking seminar
I lived in England for over 10 years and I had an Old Farm woman not too far away who made clotted cream and sold it along with Devon double cream and butter. it is one of the most delicious things I have ever tasted and I had to come up with a way to make it back here and I went to live in Morocco first. when she made her clotted cream she used a double boiler and left it on the stove on low for a very long time and the top turned up gorgeous yellow. Our cream doesn't have the same color as it does over there. our cream is pure white more or less while it is light butter yellow over there.
as someone from that specific part of England, well done. with how many local farms that make it we never have to think about making it here. And it is amazing as creams go. also
FACT:
In the county of Devon in England, traditionally cream goes first on scones, then jam.
But in its neighbouring county of Cornwall, it's traditionally jam first then cream.
Brought back some amazing memories. After retiring I lived in a small town in Devon for an extended time. A lady who had taught Prince Charles how clotted cream was made served me the scones with strawberry jam and clotted cream. The difference from yours is that she had me put the jam directly on the scone and then place the clotted cream on top. She was quite insistent on how things should be done and though I am not a tea drinker knew better then to challenge her when she filled my cup...multiple times. Everything was fresh and home made and was brilliant.
You are the Wet Dream of your Clotted Cream.
write some sexual lines for chef John please.
lol stop that
You are the Hardy Boyz tag team of your clotted cream.
I know what you're thinking.........BUT this is not about the clotted cream that ends up on your right hand after a wet dream. Get your head out of the gutter!!!
DELIGHTFUL!
A friend just returned from England and brought some roddas clotted cream for me. I used it to top pavlovas. I should have just used it to top my whole face. That stuff is delicious. Thank you for the recipe!
I had no idea that clotted cream is uncommon in the US... You are seriously missing out.
Never heard of it. Making it tomorrow.
On a sweet scone with jam, oh my WORD
i had honestly never heard of it before in my life XD
Me neither.
Never heard of this either. I'm interested though
As a Brit, I'm ashamed that I didn't know this is how it's made! John you're magic ♡
Amazing! Who knew it could be so incredibly easy to make this wonderful spread!! I think the biggest trick is to find raw cream or non-ultra pasturized cream. Thank you so much for sharing!!!
I'm from Devon, England and I can't tell you how weirdly proud I was to see this.
I'm so glad you prepared the scone the Devon (correct) way. Cream first. Thank you, Chef John. You've made this Devonian happy.
Oh my gosh Chef you're tending!!
I have made clotted cream many times and every time it's wonderful. I have it with home made lemon curd on creme scones. So wonderful.
"Yes, some dairies actually feed cows what they're supposed to eat" LOL I loved this line!
this guy should do a book reading for 50 Shades of Grey
How am I the only one who finds this man's intonation odd? I mean, i love the video and all, but what is this rising tone followed by drop at the end of every single sentence? Am I crazy? That's odd, right?
Patrick, everyone thinks that the first couple times they watch his videos, but once you're hook and addicted to watching all of them over and over you realize you love the way he talks and it isn't odd at all.
You're not crazy. Be careful though. First you'll be endeared to his way of talking. Then you'll start talking like him.
You can get clotted cream in all parts of the UK and Ireland now. Putting it on a scone with jam really is one of life's true treats!!!
The USDA only allows a maximum amount of fat in our milk products which is 30% Clotted cream reaches the 55% mark and that's considered "unhealthy" and thus not manufactured in our country. Just like Chef John, I have been making my own and cannot tell you people how wonderful it is.. TRY IT!!!!!!!
I am from Saudi Arabia so I don't even know if this thing is sold here or not, but I want to make it, but how does it taste?
Ibrahim Bahakim Super creamy, rich and velvet smooth.
No. Heavy Whipping Cream is required to be at LEAST 36% fat in the US. It's quite possible to find cream with fat contents that are much higher.
Ibrahim Bahakim okay wait, I've had this in Saudi Arabia. It's very common in Iraq, Lebanon, Syria, Iran and I swear I had some in Saudi Arabia. Typically a breakfast item. Known as قشدة or قيمر
Actually, you can buy any amount of fat in your cream you want. I just bought some 40% cream at Costco earlier today.
I've wanted to try this ever since I saw it on Frasier. I never got around to it and forgot about it entirely. Thank you so much for this recipe, Chef John.
OMYGOSH This is great! I went to Ireland in 1981, and fell in love with this stuff. I've bought it at World Market ever since. From now on I'm making it myself!
Thank you for a wonderful and very important recipe, for someone like me living outside the UK, loving high tea, scones, strawberry jam and clotted cream!
Woooowwww, I never heard of something like this, of course I am from Chile, it looks and sounds tooooo goooood. I am doing the Keto diet, so I can it it to my heart's delight. Thank you Chef John for your fantastic recipes and for explaining them so well, that even I can make them❤
Thanks for showing such a classic dish from the UK, John :) This is one I'm very familiar with, being British, and it really is fantastic :) We're often mocked for our food but I think you've got to agree we've got desserts right!
Thank god I live in the UK you can get tubs of this in all supermarkets. It's the absolute best thing ever on scones or instead of ice cream with an apple pie, rhubarb crumble, sticky toffee pudding. OH GOD IM GOING TO GET SOME RIGHT NOW!
Wow !! many,many years ago I was blessed to be there in England where clotted cream was. It seemed like a "dream world". Cried when I had to leave...many years ago....
You're a national treasure Chef John.
This brings me back to when I went to the UK and had clotted cream for the first time! It was something I will never forget! It was so wonderful on top of a scone with a nice cup of tea! To anyone who hasn't had it, this video may not give you the impression of how Very Rich it is. Also, it is full of fat, for anyone who is watching their diets or cholesterol. I am sorry to be a "party pooper... So, it really only needs a small amount on your scone, English muffin or crumpet, with another small amount of fruit preserves (jam, jelly, etc.) I like it just plain, because, as he says, it has a natural sweet buttery taste all by itself! MMMM! Now I want some!!!
As an individual on a Keto diet, THANK YOU for this recipe! YOU ARE DA MAN!
Impressive work chef john! 12 hours gone by the sun still shining and we kept it overnight in the fridge but the sun still shining ...
you are my favorite cook in the planet, thank you so much💜
gary, you better call the astronomer... because this clotted cream is OUTTA THIS WORLD!!!!!
Amy Larson dammit you beat me to it
Stealthy
you butter....
I can always count on you for the best recipes simple just straight to the point I love it thank you so much
why does this guy speak in a different pitch every second lmao
RIP, daily caloric values.
I've had it at tea shops in England. Absolutely delicious and even better than Butter.
As a huge fan of British baking, I can't wait to try this!!
I love clotted cream!!! I usually buy it super expensive but now I can make it myself!!! Thank you!
I either need to stop watching this Channel or hope I live til I'm 1,000.
I have so many recipes I NEED to try. Thanks Chef John.
Def going to do this, we have a dairy farm (grass and grain fed) down the road and he sells whole milk and cream, looks delicious!
The commissary sometimes sells small bottles of clotted cream during the holiday season. I like that I can make this at home to use anytime. Hopefully the Dutch market has some heavy cream available tomorrow when I go.
i've had dreams of eating this and know i will love it. i had no idea it was so easy to make. i love this!
homemade strawberry jam? show us how to make *that*, and more important how to *bottle* it
That would make you the Darryl Strawberry of your Strawberry Jam.
Feta Doesn't rhyme.
pretty much, and if you like jam enough to make it you're likely to eat it before it expires. It has such high sugar content itll keep for a while so what you put it in shouldnt matter too much. As long as its sterile and airtight.
old guy that parks backwards Aren't jams usually put in jars? I'm not a jam maker myself so I could be wrong.
You can watch a video about homemade strawberry jam at Maangchi's channel ;)
The perfect Devon Tea, Scones with Clotted Cream and Strawberry Jam, with a nice cup of Tea...
Thank you for making this! I live in Cornwall and you put Cornish Pasty and now Devon which is like 2hrs away from me you put Devonshire Clotted Cream! ❤ Thank you for putting another recipe from the South West England aka Devon/Cornwall ☺
Your intro reminded me of how lucky I am to live near Devon in England, and I often holiday'd there as a kid. Devon is worth it just for their clotted cream (and fish and chips on the beach)
I made this in a slow cooker overnight on the low setting. Yielded nearly 100% clotted cream.
OMG! I want to taste that so bad. It looks so delicious...
Dammit! My doctor just told me my cholesterol was a little high and to watch my diet! But I can't resist I'm makin this as soon as you post your recipe for jam and scones 👍 thanks friend, glad I found your channel
Had it at our hotel in London, Mayfair. Funny but the jam was Smuckers, in little glass pots. Heavenly! Must make tonight....
Thanks Chef John . Just to let people know who are a little unsure about clotted cream - If you like cream, you'll love clotted cream!
You have me making every recipe!
Clotted cream for Saturday brunch with strawberry jam and scones and biscuits!!
Yes! Looks amazing. And on par with my cooking skills. This one's getting saved!
Oh my gosh Chef John this was the episode I was waiting for my whole life.
i am incredibly suspicious of leaving the oven on overnight and going to sleep
How long will it keep (provided it isn't all eaten immediately)?
A week at most. Some high end grocery stores might sell it near you. Mine does and it will last up to a week after opening.
angellover02171 Does it have to be stored in the fridge?
I live in Australia and have eaten scones all my life, I went to England for a holiday and there I had a Devonshire Tea with real clotted cream, it changed me, it was glorious. Sadly it cannot be found in Australia, but with your recipe I once again may enjoy Clotted Cream. Thank you so much.
Yes! I've only had clotted cream in the U.K.! So happy for this recipe!
Thank you for taking care of a huge question of my youth..
My food wish would be an episode telling us all we need to know about spices. I grew up in a salt, pepper, paprika household and it's time to learn more about other spices.
Start off by getting some coriander and put it on chicken or pork.
Tolf thanks! I'm trying to get better at it but i'd love to have chef john explain the in and outs of spices
If you ever go to England, be sure to visit Devonshire. Nothing like Devonshire "Double" clotted cream.
A favorite way to partake, is to have it spooned over a dish of Devon ice cream. To die for!
It's amazing how many times you managed to say clotted cream in this video. Looks delicious!
I live in the UK and clotted cream, indeed is to die for.
Oh, I've always wanted to try this, and now I can! Thanks, Chef John!
The reason you can't find this anywhere but in the UK is because the process used to make clotted cream (like they do in England) is actually regarded as unsafe in NA! Since the heating process is so low and slow, it never gets to the temperature needed for it to be considered pasteurized, and therefore cannot be sold commercially. They actually have an exception to this law in the UK, specifically for clotted cream :)
authentic clotted cream is divinely delicious.
Best thing in the world. Love Cornish clotted cream!
"Devonshire cream" "England" "Queen" and putting cream on the scone before jam. every trigger for Cornish nationalists you could fit into one video.
At least I didn't mention the game hens.
Food Wishes Ha! That would be triggering too if the Cornish knew what an American Cornish game hen looked like... It's like French fries. Or, any raw beef dish called l'Americaine in foreign places.
Oh!sama I'm afraid cream before jam is the only way to go
In fairness, ya'll corny.
god ive heard this argument so many times...... i care more about how many im allowed to eat
I never wanted to touch that stuff before. Now that I've seen you make it I'll try it.
I thought you said "breast fed cows" 😂😂
"Some dairy farms feed cows what they are actually supposed to eat" 😂😂😂
ommmmm in our Arab country we named the "geshtah" we ate it with jam and we stuffed konafa sweet with this geshtah😍😍
I love clotted cream. Didn't know it's so easy to make!
I live in Devon England and can buy this stuff by the bucket full. I love it.
Check out Kaymak or Kajmak, very common ingredient in Balkans and Turkey :-)
So not on my diet anymore but yes clotted cream is the shit. 💖 Agreed 100%.
When you do Keto this is 100% okay to eat!
yeah, if you don't put it on a biscuit...or have jam. Sure, it's okay for keto. are you going to fucking eat it plain with your fingers?
I would
jeremyfinch I eat butter straight sometimes as a treat...I'm also on keto. So yea I probably would
Clotted cream is the very best. A truly unique taste
I love cream. And Eric Clapton is my favorite guitarist.
from Sumerians age we made this recipe in south of Iraq
used to call it گيمر السدة
I love you, Chef John. Simply gorgeous for scones!
I clicked so fast! I'm a sucker for any cream-based flavor/recipe.
my granddad used to talk about my great great grandma making this. this is the first iv ever seen of it.
thanks. i've always wondered how to make/what it is. looks divine.
I have so much nostalgia for scones with clotted cream/jam in Yorkshire (yeah okay not Devon/Cornwall but what can ya' do) I remember I once got to this cafe in York that had just finished baking their scones and they were still warm UGH I miss England! (Coming from a Californian)
You're the Majesty the Queen of your Clotted Cream
I have never seen real clotted cream before, but I occasionally eat an approximation of it as a treat. I never realised there was a recipe, I just thought it was a type of cream. For as long as I can remember, if we had a little carton of pure cream in the fridge (which we almost always do), it's kept in the coldest part and often lasts way past the 'expiry' date. Once it's been opened for a little while, it can start to separate a bit, with the creamy fatty parts coming together on top and going thicker like a very soft sour cream - or maybe like the texture of crème fraîche. At that point I usually have a croissant or a piece of toast with good strawberry jam and 'clotted cream' as a treat. It's so decadent. I'll have to try this version one day.
Question, though: is heavy cream thickened cream? I get so confused with all these various types, and we've only ever bought the pure cream, which I think can also be called pouring cream.
YESSSSSSSSSSSSSSSSSSSSSSS! I had this on the way back from London and it was SOO amazing! I'm extremely excited to try this!
Never heard of this before but now that I have I must try it!!
The timing of this video is both wonderful and heartbreaking - I spent all of yesterday craving scones with clotted cream and jam, but am doing that pesky dieting thing and don't want to break it just yet. I feel like I need to schedule a cheat day just so I can give this a proper try!
I like every video on youtube to support people making content
I would like to see you give Swedish style cheesecake a try. It's made with cheese curds, cream and milk, almonds and flavoured with bitter almonds. As a swede and henceforth being totally unbiased, I think you will like it.
Had fresh scones and clotted cream at an Irish B&B in 2005. Heavenly.
You can get clotted cream in pretty much any supermarket around the UK not just from Devon or Cornwall
Hello from Devon, Uk! Devon knows how they make it so creamy. Long time Sub, keep up the good videos
I'm making it as soon as that strawberry jam recipe gets posted. 🍓🍓
so weird I was literally thinking about how this was made for last two days. After reading about it in my book I was reading, and than you popped up in my feed. haha good timing. 😘