Clotted: A word with many meanings. Clotted simply means to clot or join together. To make our treasured cream, milk is gently heated, and over time the cream rises to the top and clots together, hence the name Clotted Cream. These perfectly formed clots of cream are a beautiful pale white colour and taste…..like creamy perfection! In the castle we like nothing better than to spend time eating warm English scones with strawberry jam and a dollop of Clotted Cream; so British and so utterly delicious. Afternoon tea takes place at 3pm, the tea is served in china cups and brewed in a teapot, the scones are always warm and when we drink tea our little pinky’s are always in the air. Since introduced in the early 17th century afternoon tea should be a grand affair. Clotted Cream will be a suitably royal companion to your afternoon!
How to use:
– Clotted Cream is ideal for use on apple pie, cakes, or to top a trifle
– Delicious on fresh strawberries, or on warm pancakes or waffles
– Ideal for use on all festive foods: mince pies, Christmas Pudding
– Try on meringue, chocolate cake, brandy snaps, or even stirred into coffee
Pasteurised Clotted Cream
Contains: Cows Milk
Price 250 Thb
225g/8oz plain flour
2 tsp baking powder
½ tsp salt
30g/1oz caster sugar
55g/2oz raisins or sultanas (optional)
150ml/1/2 cup milk
170g/6oz jar Clotted Cream
Large dollop of strawberry jam
1. Heat the oven to 200°C/400ºF/Gas 6.
2. Mix the flour, baking powder, salt and caster sugar in a bowl, then rub in the butter with your fingertips until the mixture looks like breadcrumbs.
3. Slowly add the milk until you have a firm but fluffy dough.
4. Turn out onto a floured work surface. Pat the dough into a circle about 1 1/2 cm thick and cut out the scones. (At this point you can cut the scones as big or small as you like)
5. Put onto a non-stick baking sheet and brush the tops with milk.
6. Bake for 12-15 minutes or until well risen
Serve with a large dollop of Clotted Cream