Clotted cream easy from UHT Cream in 30 mins with English Scones

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream offers a dairy-free option with similar richness.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

Start by pouring UHT cream into a shallow dish.

Add a couple of tablespoons of sour cream to the UHT cream.

Add about 1 tablespoon of butter to the mixture.

Turn on the flame and heat the mixture gently.

Whisk the mixture occasionally as it heats up.

Bring the mixture to a simmer and reduce it by half, which takes about 27 minutes.

Once reduced, pour the mixture into a bowl and let it cool.

After cooling, place the bowl in the fridge to set up.

Prepare scones by mixing butter with a pinch of salt and sugar.

Add about 1 cup of milk and 1 tablespoon of apple cider vinegar to create buttermilk.

Mix until you have a crumbly texture with the butter.

Add a little bit of vanilla (optional) and mix it in.

Combine the mixture to form a dough, being careful not to overwork it.

Dust a surface with flour and place the dough on it.

Use a cookie cutter to cut out scone shapes from the dough.

Preheat the air fryer to 180°C.

Brush the tops of the scones with egg wash for a golden color.

Place the scones in the air fryer and cook for about 12 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens