[altura]

I was on a scone making kick a few years ago, probably after reading an English mystery! (ha)

I used the recipe in Joy of Cooking. I don't remember it being that complicated, but then I am no cook.

How do you make clotted cream. Now that always intrigued me! I love cream, clotted sounds good!

[snugs]

You buy clotted cream it is an extra thick almost solid cream. The recipe is not complicated all they are saying is use the tip of your fingers because they will be the coolest part which is essential for recipes using the rubbing in method.

[snugs]

Details of clotted cream

http://www.britishdelights.com/cream.htm

I have also just found this recipe for actually making your own clotted cream.

MAKING YOUR OWN DEVONSHIRE OR CLOTTED CREAM
1 serving

In winter, let fresh, unpasteurized cream stand 12 hours, (in summer, about 6 hours) in a heat-proof dish. Then put the cream on to heat - the lower the heat the better. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded.

Remove at once from heat and store in a cold place at least 12 hours. Then skim the thick, clotted cream and serve it very cold as a garnish for berries, or spread on scones and top with jam.