Clotted Cream
 
Makes 1 pint
Ingredients
  • 2 pints (not ultra-pasteurized) heavy whipping cream
Instructions
  1. Preheat oven to 180°.
  2. Pour cream into an 8-inch square glass baking dish. Place dish, uncovered, in oven. Let bake undisturbed for 12 hours.
  3. Remove dish from oven. Let cool to room temperature without disturbing. Cover with plastic wrap; refrigerate for 12 hours.
  4. Remove dish from refrigerator. Scoop off thickened layer of cream, leaving thin liquid behind. Using a whisk, lightly whip cream; spoon directly into a glass jar with a lid. If desired, whip the thick layer with the thin liquid to make a creamier mixture that is not as thick as clotted cream. Refrigerate for up to 2 weeks.
Recipe by Victoria at https://victoriamag.com/candied-citrus-scones/