A Cream Tea

I know, I know, I said that on Monday I would give a recipe for clotted cream you can make at home...so sue me, I got tied up at the post office, grocers, etc, etc.

Sooo , without further ado, here is my favorite recipe for homemade clotted dream.

2 cups heavy cream
Cook cream in the top of a double boiler over simmering water until the cream is reduced by about, mmmmm, half. It should be the consistency of butter with a golden :crust" on the top of it.
Transferr the cream, crust included to a bowl. Cover and let stand 2 hours, then refridgerate at least 12 hours. Stir the crust into the cream before serving.
This should make about one cup.

This is a bit time consuming, but it is better than what you can get in those tiny bottles at the gourmet or import store and it is cheaper. I think the pint cream I bought last week was $1.50, the last time I bought a tiny jar of prepared Devonshire clotted cream its price was over $5.00.
Sooo, I think I will invest the time when I want clotted cream.

Clotted cream is really good on things like scones, naturally but how about english muffins, bagels or my favorite, Sally Lunn Buns.

Sally Lunn Buns are a light egg bread similar to Brioche.
This is my recipe for them.

1/2 stick of butter
1 tsp sugar
1 cup milk
1 1/2 tbs dry yeast
3 eggs
2 1/2 to 3 cups all-purpose flour
1 tsp salt
1 tbs milk extra
Grease a baking sheet and two heavy duty foil strips measuring 18" long and 2" wide
Combine butter, sugar and milk in a saucepan and heat until warm, about 110F degrees.
Add yeast and stir to dissolve. Let set. In a seperate bowl beat 2 of the eggs well, pour some of the milk mixture into the eggs, beat some more, then add more milk and beat, this is called tempering, without it you may wind up with scrambled eggs. Add the rest of the milk and beat well.
In a large bowl, Add 2 1/2 cups of the flour and the salt and mix them together, make a well inthe top of the flour and add the liquid mixture. Mix well adding flour as needed to form a soft dough. Lightly knead 2 minutes on floured board.
Cut dough in half. Shape each into a 6 inch round. Place on prepared baking sheet and secure each around its base with a strip of foil. Cover with clean towel and set in warm place to rise until doubled, about an hour.
Preheat oven to 425F degrees.
Bake buns 20 minutes. Meanwhile, beat the remaining egg with the tablespoon of milk for a glaze. Brush on tops, return to oven for a few minutes to dry. Cool on a rack. Split buns in half and toast to serve.
Serves 4.

If you have any questions or if you need more info, please feel free to email me.

Brightest Tea Blessings to y'all!