Nothing beats slathering clotted cream on a scone, then adding some amazing jam to top it off! You can make clotted cream at home easily, no need to buy it in the store!
Preheat your oven to 175°F - 180 °F.
Place the uncovered casserole in the warm oven and leave overnight. Do NOT disturb it!
After the 12 hours is up, remove the dish from the oven.
Set it aside to cool, then cover with plastic wrap and refrigerate until the next day. It needs to be cold for a good 24 hours.
After you have refrigerated it all night, spoon the thickened crust and the thick TOP cream into a jar, leaving the liquid cream at the bottom. Discard the bottom cream, mine wasn't fit to be used in anything to be honest.
Mix the cream together quite vigorously. The top yellow crust needs to be combined with the thinner clotted layer. Mix until they are combined together. You will have smaller pieces of the yellow crust mixed throughout by the end.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.