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| Devonshire Cream |
You are right....cream doesn't start with "D,"
and today's post is the letter "D, right?"
So why are we talking about cream?
Actually we are talking about Devonshire Cream. Sneaking, we know, but there it is. We never said we weren't sneaking Prickly Pears. :)
Anyway, when one wants a scone (pronounced scon like in John) one really must have a dollop of cream with jam, mustn't one?
Turns out that it isn't quite that simple because there is Devonshire Cream, Clotted Cream, and Double Cream. These lovely creams all originated in Southwest England, more specifically in Devon, Somerset, or Cornwall. Regions are so specific on how to use cream with their scones and desserts, that in Devon the cream is spread on first and then the jam. But in Cornwall the jam comes first and then the cream. In fact, there is a long standing (friendly) revelry about which region actually made the first Devon cream and, of course, who makes it best.
We won't be taking sides on this controversy, but we will strongly advise that the next time you make scones, you must include Devonshire Cream and Jam, along with a nice tea or coffee.
So let's get down to it. What are these creams and how are they made.
It turns out that whether you say Devonshire cream, Devon cream, or Clotted cream, you really are saying the same thing. For our purposes, we will say Devonshire and Clotted interchangeably.
Devonshire cream is thick and buttery. Originally, only the right breed of cattle was raised to yield a high content of cream to produce the proper creamy consistency. Before milk came to be pasteurized, the milk was allowed to rest for several hours so the cream would rise to the top. The cream was skimmed and put in large pans and placed over constantly boiling water. The cream would then become thick and develop a golden color similar to butter. The thick cream, or clotting was spoon off and cooled. This process could take up to 12 hours.
Most of us don't have the means and time to make true clotted cream, but there are wonderful alternatives. We'll get to that shortly. If you, however, have the time and interest, here's a recipe site that you can use to make homemade clotted cream.
On the other hand, if you want a lovely cream that will satisfy and doesn't take a whole lot of time, here what you can do:
Actually we are talking about Devonshire Cream. Sneaking, we know, but there it is. We never said we weren't sneaking Prickly Pears. :)
Anyway, when one wants a scone (pronounced scon like in John) one really must have a dollop of cream with jam, mustn't one?
Turns out that it isn't quite that simple because there is Devonshire Cream, Clotted Cream, and Double Cream. These lovely creams all originated in Southwest England, more specifically in Devon, Somerset, or Cornwall. Regions are so specific on how to use cream with their scones and desserts, that in Devon the cream is spread on first and then the jam. But in Cornwall the jam comes first and then the cream. In fact, there is a long standing (friendly) revelry about which region actually made the first Devon cream and, of course, who makes it best.
We won't be taking sides on this controversy, but we will strongly advise that the next time you make scones, you must include Devonshire Cream and Jam, along with a nice tea or coffee.
So let's get down to it. What are these creams and how are they made.
It turns out that whether you say Devonshire cream, Devon cream, or Clotted cream, you really are saying the same thing. For our purposes, we will say Devonshire and Clotted interchangeably.
Devonshire cream is thick and buttery. Originally, only the right breed of cattle was raised to yield a high content of cream to produce the proper creamy consistency. Before milk came to be pasteurized, the milk was allowed to rest for several hours so the cream would rise to the top. The cream was skimmed and put in large pans and placed over constantly boiling water. The cream would then become thick and develop a golden color similar to butter. The thick cream, or clotting was spoon off and cooled. This process could take up to 12 hours.
Most of us don't have the means and time to make true clotted cream, but there are wonderful alternatives. We'll get to that shortly. If you, however, have the time and interest, here's a recipe site that you can use to make homemade clotted cream.
On the other hand, if you want a lovely cream that will satisfy and doesn't take a whole lot of time, here what you can do:
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| Easy Devonshire Cream |
What you will need:
4 ounces marscapone (Italian cream cheese), room temperature
1 cup heavy whipping cream
1 tsp vanilla extract
1-2 Tablespoons sugar
What you need to do:
Place all ingredients in a large mixing bowl and beat with hand mixer until mixture holds its shape and looks like soft, hearty whipped cream.
That's it! This will keep in the refrigerator for several weeks.
The next time you have guests over for breakfast or an afternoon get-together in your home, consider serving scones with Devonshire cream and jam along with coffee or tea. It is an easy way to have a yummy and sophisticated event.
That's it! This will keep in the refrigerator for several weeks.
The next time you have guests over for breakfast or an afternoon get-together in your home, consider serving scones with Devonshire cream and jam along with coffee or tea. It is an easy way to have a yummy and sophisticated event.
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| Your next tea with scones and Devonshire cream. |
Now go out an make something good.
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