Clotted Cream

Yield:  about 1 c. clotted cream

Ingredients: 2 pints heavy cream, preferably with a high fat content and not ultra pasteurized (try to find Cedar Summit Farms or similar.)

Method: Preheat your oven to 180 degrees. Pour the cream into an oven safe pan or dish such that the cream rises one to three inches deep. Cover the pan or dish, and bake for eight to 12 hours, or until the cream has formed a thick, yellow skin. Cool the cream at room temperature, and then refrigerate it for eight hours. Skim the yellow clotted cream from the top and serve. You may use the cream that remains below for baking.  When you serve the clotted cream with your scones, split the scone, dollop the clotted cream on the scone and add a smaller dollop of jam (strawberry is traditional) on top.