1/2 cup sour cream
2 cups heavy whipping cream
Add one drop of yellow food coloring to whipping cream. Beat cream until very stiff. Gradually blend in sour cream. Store and serve in glass containers. Serve with warm scones.
***“Real” Devonshire or Clotted Cream is made from unpasturized milk and takes about 24 hrs to prepare.
To properly eat scones with jam and cream, cut the scone in half like a hamburger bun. The jam should go on the scone first, then the cream. Devonshire cream., imported from England, is available in specialty markets.
Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”.