By Rick Stein
Thick, rich and indulgent with the consistency of soft butter, clotted cream is made by heating normal cream to evaporate some of the liquids. It has at least 55 per cent butter fat, giving it a pale yellow colour that is often topped with a deeper yellow crust. It’s traditionally made in Devon and Cornwall and served with scones or desserts or made into ice cream. If you buy an ice-cream in Devon or Cornwall it’s usual for your ice cream to be topped off with a spoonful of clotted cream. Clotted cream has the same Protected Designation of Origin (PDO) status as Stilton and Jersey Royal potatoes, effectively giving its name EU-wide protection from potential imitators.
Scones with jam and cream
Bramley apple slice
Paul Hollywood's scones
Rich scones
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