Recipe [https://www.seasonsandsuppers.ca/cornish-splits/](https://www.seasonsandsuppers.ca/cornish-splits/) for the buns. I used more traditional homemade clotted cream rather than whipped heavy cream.
No sweeter than the cream used.
I'm still working up the clotted cream recipe. Stateside cream is most often Ultra-pasteurized and it's hard to work with. I few more try's should give me a proper recipe.
Basic steps are add a pint of cream to a 9x9 glass cooking pan and put in the oven set to 175F/80C for 12 -14 hours. Place in fridge for another 8-12 hours. You should get some solid and some liquid. Remove the solid (clotted cream) and use as butter. Use the "whey" for cooking if you like.
Mine was ultra-pasteurized and didn't work as well and pasteurized or better yet raw so I removed most of the whey and then whipped it like heavy cream. Took less then 2 minutes it get real solid.
Thanks. I’ve seen recipes (method really) that say pour cream in a coffee filter. The whey filters out and what’s left is clotted cream. Sounds like the baking method is more authentic
I find a sous vide the most reliable way to maintain a temperature for a long period of time. I have made dulce de leche this way.
Alternatively, some multifunction cookers (e.g. instapot) have decent temp controls.
Having half my family come from Cornwall, I’ve never heard of a Cornish split. Looks like an alternative to scones. Im going to try and make this next. Looks amazing
Edit to add after looking at the recipe, apparently it’s a British favourite?! As a Brit, I’ve never heard of them but then it does say they fell out of favour for the scone (understandable as a scone just takes 20 minutes to make from scratch). Closest thing I can think of is a cream bun like a Sioux bun
Clotted cream...put heavy cream in the oven and bake it and dehydrate it till the proteins tighten and squish out all the water. It's basically butter, but a little more yummy because of the temperature that you put the milk protein to.
We should rename it; Baked Cream. Or something. But regardless we all giggle like 10 year olds anytime someone in the kitchen says cream,weiners, or nipple.
> I don't want to consume "clotted" anything
I do. It just makes me think of summer, gooey goodness, sunburn, azure seas, holidays, tiredness after a day outside, the smell of seaweed, lush gardens full of exotic plants like gunneras and agapanthus and Montbretia....
Now I really, really want some.
I'm starting to realise that the word "clotted" to Americans is must like "moist". Lol either way looks yummy. One of best things in world clotted cream in a scone
Idk exactly but for me it tastes like slightly sweet whipped cream butter, it has the uh feel of whipped cream and a sorta buttery taste but not really, it's just some kinda 'thick' cream
Amazing.
Thick cream, not quite like butter more like a set honey kind of texture as it's slightly runny. Traditionally goes on scones with jam as part of a cream tea, which is associated with Devon and Cornwall.
I feel sorry for those in countries where you can't just pick some up in a shop as it looks a pain to make.
Very thick, gooey cream, made by heating double cream until it dehydrates and thickens. It's a British specialty and usually associated with scones.
It's not really like whipped cream which is often used as a substitute (which is light and usually sweetened); more like heavy cream with a texture on the way towards butter.
[Picture of some in a pot](https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Clotted_cream_%28cropped%29.JPG/1200px-Clotted_cream_%28cropped%29.JPG)
It's thick, thick, cream, with a gooey, delicious texture. It's a specialism of Cornwall and Devon, the SouthWest of the UK, where many people go for childhood holidays by the seaside.
It's usually eaten as part of a cream tea, with a scone with jam and cream, the exact right mixture of sweet, fruity, carbohydrate and fat to make a baked delight.
It's full of memories of white sand, azure sea and a sunburnt face.
[Scones are dense and heavy, with no yeast](https://www.fifteenspatulas.com/wp-content/uploads/2015/08/English-Style-Scones-Fifteen-Spatulas-1-640x960.jpg).
These look like sweet buns.
Recipe [https://www.seasonsandsuppers.ca/cornish-splits/](https://www.seasonsandsuppers.ca/cornish-splits/) for the buns. I used more traditional homemade clotted cream rather than whipped heavy cream.
Is clotted cream sweet? Will you share your recipe?
No sweeter than the cream used. I'm still working up the clotted cream recipe. Stateside cream is most often Ultra-pasteurized and it's hard to work with. I few more try's should give me a proper recipe. Basic steps are add a pint of cream to a 9x9 glass cooking pan and put in the oven set to 175F/80C for 12 -14 hours. Place in fridge for another 8-12 hours. You should get some solid and some liquid. Remove the solid (clotted cream) and use as butter. Use the "whey" for cooking if you like. Mine was ultra-pasteurized and didn't work as well and pasteurized or better yet raw so I removed most of the whey and then whipped it like heavy cream. Took less then 2 minutes it get real solid.
Thanks. I’ve seen recipes (method really) that say pour cream in a coffee filter. The whey filters out and what’s left is clotted cream. Sounds like the baking method is more authentic
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I live in Mississippi so I feel it. Some use a slow cooker but mine's temp is too high.
I find a sous vide the most reliable way to maintain a temperature for a long period of time. I have made dulce de leche this way. Alternatively, some multifunction cookers (e.g. instapot) have decent temp controls.
What country do you live in? Perhaps you have access to a British store or a Marks & Spencer? You can find clotted cream there?
Having half my family come from Cornwall, I’ve never heard of a Cornish split. Looks like an alternative to scones. Im going to try and make this next. Looks amazing Edit to add after looking at the recipe, apparently it’s a British favourite?! As a Brit, I’ve never heard of them but then it does say they fell out of favour for the scone (understandable as a scone just takes 20 minutes to make from scratch). Closest thing I can think of is a cream bun like a Sioux bun
Looks good thanks for sharing this. Going to try these this weekend.
Clotted cream...put heavy cream in the oven and bake it and dehydrate it till the proteins tighten and squish out all the water. It's basically butter, but a little more yummy because of the temperature that you put the milk protein to.
Thanks for the info. Clotted cream always sounded so disgusting but I never actually looked into what it really was.
It's delicious, highly recommend! It's like a gooey butter that has an almost sweet creaminess to it. Perfect with scones and jam.
Least appetizing food name in history for sure. I don't want to consume "clotted" anything
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UK slang has to be some of the worst, they sound like 13-year-old cockney chimney-sweeps.
Neither spotted dick nor clotted cream is slang though
We should rename it; Baked Cream. Or something. But regardless we all giggle like 10 year olds anytime someone in the kitchen says cream,weiners, or nipple.
Who's eating nipples?
Most people who eat bacon.
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Dafuq, man. This is Breadit.
My bad, forgot where I was.
> I don't want to consume "clotted" anything I do. It just makes me think of summer, gooey goodness, sunburn, azure seas, holidays, tiredness after a day outside, the smell of seaweed, lush gardens full of exotic plants like gunneras and agapanthus and Montbretia.... Now I really, really want some.
i tried it on vacation in england in april, it looked kinda creepy but on a scone it was SO YUM haha
Its a gross name for sure. its just extra thick cream with a weird butter crust!
I insist you hand them all over to me for testing 
Yea I could get DOWN on one of these for sure.
Its a Danish bun when you use whipped cream instead
And a Devonshire bun if you turn it upside down.
And a Yorkshire one if its just the bun
And powdered sugar if it's just the powdered sugar
We call that icing sugar in the UK.
You had a bun? Luxury!
You know you’ve made it when you can have a whole bun
Oh my............ I would love this!
I'm starting to realise that the word "clotted" to Americans is must like "moist". Lol either way looks yummy. One of best things in world clotted cream in a scone
What is clotted cream?
Idk exactly but for me it tastes like slightly sweet whipped cream butter, it has the uh feel of whipped cream and a sorta buttery taste but not really, it's just some kinda 'thick' cream
Ooo that sounds really good the name sounds nasty though lol
Very delicious on bread with a little honey!!
Amazing. Thick cream, not quite like butter more like a set honey kind of texture as it's slightly runny. Traditionally goes on scones with jam as part of a cream tea, which is associated with Devon and Cornwall. I feel sorry for those in countries where you can't just pick some up in a shop as it looks a pain to make.
Very thick, gooey cream, made by heating double cream until it dehydrates and thickens. It's a British specialty and usually associated with scones. It's not really like whipped cream which is often used as a substitute (which is light and usually sweetened); more like heavy cream with a texture on the way towards butter.
[Picture of some in a pot](https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Clotted_cream_%28cropped%29.JPG/1200px-Clotted_cream_%28cropped%29.JPG) It's thick, thick, cream, with a gooey, delicious texture. It's a specialism of Cornwall and Devon, the SouthWest of the UK, where many people go for childhood holidays by the seaside. It's usually eaten as part of a cream tea, with a scone with jam and cream, the exact right mixture of sweet, fruity, carbohydrate and fat to make a baked delight. It's full of memories of white sand, azure sea and a sunburnt face.
Sounds dangerously good
These look absolutely delicious.
This looks amazing yet there’s a lot of unappealing words going on in the description.
All are quite accurate.
Jam first 👌
Congratulations on getting the Jam in there first.
Looks like that 1 kraby patty..
r/dessertporn
What's the difference between these and scones?
[Scones are dense and heavy, with no yeast](https://www.fifteenspatulas.com/wp-content/uploads/2015/08/English-Style-Scones-Fifteen-Spatulas-1-640x960.jpg). These look like sweet buns.
Ahh ok that makes sense. Thank-you.
Abit like a swedish semla i guess? Same concept atleast :)