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Like peas & carrots, cookies & milk or fish & chips, clotted cream and scones are a match made in heaven and essential for a proper English teatime. The closest thing to clotted cream is probably mascarpone, although it’s a lot whiter in colour and less heavier.
I smuggled some back from the UK last week. So in between coding for my new site I found some time to whip up some scones for Sunday tea time (to my friends delight).
They’re best eaten warm with lashings of clotted cream and jam and not to forget TEA! If you eat them the next day, warm them up in the oven as they tend to turn a bit brick hard when cold.

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