2cupsof heavy cream(pasteurized is ok, ultra pasteurized is not)
First, realize that this is a two day process and plan accordingly! It's worth it!
Preheat your oven to 175°F - 180 °F.
Pour the heavy cream into a casserole dish, making sure that the cream is no deeper than 3 inches. ( it won't curdle properly)
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.
Spread on scones with jam and enjoy!
Calories show are for the entire 2 cups of cream, you do discard some, but really, it will be close