How to Make Quick Clotted Cream, Jam & Scones All in One Video
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- Опубліковано 16 чер 2024
- Scones with jam and clotted cream are a classic afternoon tea snack here in the UK. You can find them anywhere from your nan’s house to pubs, fancy restaurants, and 5-star hotels. A scone is a humble little pasty that is neither bread nor cake, but something in between. It is light and crumbly, but it can withstand a good smearing with the thickened clotted cream.
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Err... it's supposed to be jam first then cream....
@@xuedalong It's supposed to be the way I want it to be ✌️
How different is clotted cream from crème fraîche
@Daniella_M clotted cream is super thick, sticky, and sweet. Quite the opposite of creme fraiche.
@@ChainBaker I see, thanks!
Some scones, clotted cream and jam with a strong cuppa is one of them simple life pleasures.
Agreed
Yes ...a lovely dream
Absolutely amazing content bar none, you are running the absolute best no-nonsense channel there is with focus on baking and its perifierals.
Thank you so much for everything my dude, you've taught me so much!
Cheers! ✌️😎
We all love Chainbakers bread. But…he definitely eye candy.
😅🫣
His voice!! 🥳
Cream and butter had a baby.....I like your humour and the way you think. I learned something new here. Thanks!
The recipes are a great treat for the tongue, while the baker is a treat for the eyes and ears. 👏🏼👏🏼
My English mother would have loved these. Clotted cream is one thing she really missed about living in America.
When I was in England, I fell in love with clotted cream. Sadly in America we cannot replicate it. Our cows do not have a high enough fat content. I have to. Combine the heaviest cream we have with cream cheese to get close. It doesn’t taste as good as British clotted cream but it’s the best we can do. We use Holstein cows almost exclusively in America. England uses mostly Guernsey. Higher butter fat and better tasting. If I could, I would immigrate to England just for the clotted cream, scones, and strawberry jam, alongside a good Earl Grey tea. Yum. The best Cream Tea I ever had was in a restaurant called Stones. I think it was in Avebury. Soooo incredible.
Not sure if I misunderstood you but the Holstein Friesian are the most common UK dairy cow but because of higher yields the Holstein predominates due to giving higher yields. Typically, Holstein milk is around 4% butterfat. Guernsey, and Jersey, cattle are in the minority but do produce higher fat delicious milk. Given that Holsteins dominate the US dairy herd I would expect that fat levels would be similar to UK. Can you get whole milk i.e. without fat being removed ? We buy whole milk at 3.7% fat rather than semi-skimmed 1.8% fat or, horror of horrors, skimmed 0.3% fat. Glad you enjoyed the clotted cream in UK. Our favourite is
Rodda's Classic Cornish Clotted Cream 😋.
Stones restaurant closed in 2000 several years before my wife and I moved to Wiltshire. We now live 22 miles from Avebury, it's a favourite spot, and 4 miles from Stonehenge.
Ohh man, I have been missing this since I moved from London back to Denmark. Your channel is a gold mine mate😋
These three recipes were so much fun to make! What is great is that you can make them individually for separate uses. I have been making the jam several times (using various berry "pulp" from making fruit essence) to serve with other ChainBaker bakes - and homemade clotted cream - it should be a standard staple in every household!! 🤩 The scones aren't made the same way I usually make scones, but they are quite wonderful and perfect with the jam and clotted cream.
Charlie has 210K subscribers - everyone, please continue to share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. His videos have been helping so many of us become better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"!! 📣📣
I am not able to find clotted cream so was thrilled to see your recipe. No overnight cooking! 😊
This American gal has never had scones or clotted cream, but since I'm on vacation next week, this is definitely on the to-do list. Looks easy! And who can resist the offspring of butter and heavy cream??
Definitely worth a try! 😉
@@ChainBaker Yep. I've made plenty of jam, and I think I'll go with strawberry. I use balsamic vinegar instead of lemon juice, which I think gives it an interesting flavor.
Those are called biscuits in America. Scones in America are even denser, less raised.
Hey Charles. One thing the Brits eat is Yorkshire pudding. I haven't seen a good recipe for it because everyone i have tried tasted bland.
Maybe a pudding in the future :) It at least flour and water :)
Those things look deceptively simple, but I have never made 'perfect' ones. Definitely a project for the future 😄
Yorkshire puddings are meant to be bland, they’re a vehicle for gravy. But anyway here’s the best way of doing it:
Measure out equal volumes of eggs, milk and flour, depending on how much you want. Mix these together with some salt and pepper. The batter should be the consistency of single cream.
Take your chosen vessel, put some lard or beef dripping into it, and put it in the oven at least at 200 degrees. Once the fat is smoking hot, quickly pour in the batter and shut the door. Don’t open it again for 20 minutes. The pudding should have risen around the edges and be golden brown.
You can either use a muffin tin to make individual puddings, or you can go more traditional and make a giant one in a big roasting tray. I prefer the latter, as you get more of the stodgy middle bit.
The Yorkshire should be cooked while the roast meat is resting, and served hot. Don’t do what Akis Petretzikis does and bake it first!
I'm here to say that I made this today in a food processor, it was so easy, quick and delicious! This recipe is perfect, as always! I did a lot of your recipes and you never disappoint, thank you!
That's the way to go. Making it even easier. Love it ;)
My Dad bakes a single mega-scone which is scored into 8ths for easy cutting. No means to worry about over handling the trimmings.
You've got to stop making me drool man. I've just had dinner and I'm hungry again after watching your video 😂
😄
Made scones by this recipe with few changes, delicious. Thank you!
This is becoming my favourite baking channel! Brilliant!!!!
You really cannot beat scones, clotted cream and jam. I have made scones and jam for many years but I so want to make the clotted cream. Thank you so much its such a great video.
Absolute classic. Top vid, mate.
Yayyy you finally made the video! Thank you! Making this tomorrow!
Those 3 items look soooo AMAZING! 5 fabulous stars ⭐️⭐️⭐️⭐️⭐️
As usual. Perfect 👌
Amazing thank you!
Alright. Now I know what I gotta do . . . Thanks ChainBaker! Kudos!
Thank you so much for the quick clotted cream recipe. Super love clotted cream with jam on scones! Subscribed! ❤
this was lovely to watch. i've always wanted to learn how to make all three of these things. thank you for your time and effort!
Excellent & delightful way to make super rich scons Thanks
Looks scrumptious! I've never had clotted cream, but I am willing to try Thank you.
Excellent presentation. Thank you. My favorite stuff! So simple but yet so satisfying.
Charlie, Wow... This is definitely worth a try & may be a 'Keeper' recipe. Thx..
brilliant!
Nice easy beautiful. Thank you from Ohio
❤this my favorite choice ❤scone
The chainbaker recipes are so reliable that I never have to worry if they'll turn out . Thank you so much for another wonderful video. It was thoroughly enjoyable, as usual 😊 I can't wait to try these.
✌️😎
ohhh saving this for later
This is good!
Thx for this one, as always! I perfected my scones in January for my mother's 89th birthday tea. Also made the 12 hour bake clotted cream. I'll have to try your stovetop method. One quick tip I learned - never twist the cutter. Twisting can lock up the sides and impede the oven spring. Also... Jam first and cream on TOP! That's the way the Queen always had them. 😃
BTW - I recently used your rough puff pastry recipe to make vol-au-vent. Perfect! It made very impressive pastry cups. Maybe you could do a video.
Very Nice.
Holy shit, I've just been getting sad a few days ago that you haven't posted a recipe for simple scones so far, and now you drop this video. I'm overjoyed, thank you
😉
Gday from Australia we just have these with whipped cream and i have never been disappointed. But jam first then the cream.
With clotted cream it makes more sense to do it the other way around 😄
perfect chanel with cool videos...
Thanks ✌️😎
Perfect recipes for my wife. She's more into those make&bake ones :D I do preffer cold fermented ones that requires patience ;)
I only have one word for this.Nom!
Props 👏
The lemon provides pectin, which strawberries don't have much of, making for a good set without overcooking. Apples help too. There's a quite complicated (I think) test using methylated spirits to check pectin content, but who has the time or energy? 😂
You can't beat the old wrinkle on a cold plate test, its full proof!
Love how you focus entirely on technique, using only the simplest ingredients for every recipe.
Thank you! Loved this! Can you tall me the source for the jars?
They're knock-off mini Kilner jars that I found in my local supermarket. You can get them on amazon. I think they're 125ml.
Notice any flavor difference with clotted cream made via the stovetop or microwave method? Few times I've made clotted cream in the oven, it develops a rich nutty flavor. You're also left with some nice whey I tend to then use to make simple scones.
Nah they're pretty much the same. The oven baked one is probably superior though.
First the jam and then the cream...lol
Sure, why not 😄
I know where you store your jam 😆😆😆Great video buddy!!!
😅
Hi Avery!!!!
@@Jeepy2-LoveToBake Hi Lan!!!!🤗
@@AveryRaassen I'll be posting the Basque Cheesecake on IG soon!
I love clotted cream! I Always make the 12 hour version... does the shortened version really taste the same?
I also make the 10+ hrs in the oven with a 12hr chill - I think the texture and flavor is different, but if you don't have 24 hrs to make a batch, then Charlie's quick recipe is a great replacement! I prefer stovetop vs the microwave version, but that is just me. 👍
@@Jeepy2-LoveToBake I have the time, I just sometimes want to eat clotted cream without waiting many hours. On the other hand, I am addicted to the original taste, so I never dared to try a shortened recipe 🥴
@@danielagixxer1265 😊
I have never tried baking it in the oven. People say it has a nutty flavour, so it may just be better.
When I make mine, I freeze my butter, and then use a grater to break it up in the flour. It stays colder longer when you work it in
I'd love to tell you where I learned that trick, but I saw it on TV in the 70s and I don't remember what show
(yes, I'm very old)
if you are in the UK then probably the wonderful Delia Smith.
@@artycrafty9209 I'm in the US but I do know of Delia
@@Bluebelle51 I am so pleased, she is a Goddess!
Update: Just made the clotted cream. OMG. I ended up drinking some straight up. Might regret it later.
😆
Now that we've breached the topic of cream (loving every second, by the way), idea: making sour cream.
its dead easy and just like making yoghurt but you dont need heat just room temperature cream and either buy a starter from a cheese company or a small tub of sour cream from the supermarket, add to your room temperature cream and leave on countertop for around 16 to 24 hours. Voila! wonderful sour cream then store in the fridge. I have just made buttermilk also same way but with all fat milk.
I used my last spoonful of cream today, but guess what's going to happen soon after a market visit? Hint, I have strawberries and flour. 😋
Would this clotted cream method work with UHT cream? That's all I can find where I live. Well, I'll try it and find out...
I'm not sure. But I guess as long as it has a high fat content, you'll get something out of it! :)
Made the jam and clotted cream (both methods) two days ago, made the scone dough last night and baked them fresh this morning. This is a great set of recipes - basic ingredients, quick and simple to make. Sharing at the office today - the scones are so wonderfully flaky and when combined with strawberry jam and clotted cream - WOW!! 😍 For accounting purposes, does this count as "1" or "3"? 😜 Photos have been posted... (#313, #314, #315)?
I'd say 3! 😄
@@ChainBaker yay!!! 3 it is!!!
@@ChainBaker FYI - everyone at the office is loving these three recipes and the Molasses Raisin bread.
@@ChainBaker Baked another batch this evening using your exact steps. Guess what? - now they look just like yours!!! They do have a slightly different texture than the first batch I made: tender crumb inside with a nice bite and a crust that holds its shape. Delightfully different than the scones I usually bake.
Again, perfect with the clotted cream and strawberry jam. I think I’ll brew a nice cup of tea to enjoy with a scone. Photos have been posted.
I totally love clotted cream. But The heaviest cream available in india is only 25% fat. Is it worth shipping the double cream from the UK. Will it withstand the travel duration in your opinion? To make up the other 25% fat from butter will be adding a lot of it. I hope it doesn’t change the texture and flavour
how much butter do you recommend to add to make up for the fat
Calculate how much fat is missing and then add an amount of butter according to how much fat that butter contains.
Yay - clotted cream - I have a quart of heavy cream on hand... 👍 I have "pulp" of various berries from making berry essence (Avery's recipe) - I wonder if I can use it to make jam?
I never knew how easy it would be to make it ;D
@@ChainBaker it takes me about a day to make clotted cream (low and slow oven), overnight chill, then drain.
@@Jeepy2-LoveToBakewhat temperature to bake the cream and for how long please? 🥰
@@jeanettehaygood4154 Hi, here you go - I use the drained whey in my scone dough (I found this recipe awhile back and it works well)
1 pint (2 cups / 450ml) heavy cream (NOT ultra-pasteurized)
Heat oven to 360F/182C.
Pour heavy cream into a 3-cup Pyrex glass baking dish (or similar) and cover with foil.
Place in oven. Turn oven off. Let cream sit in oven for 3 hours.
Turn oven back on to 180F/82C and let cream sit in oven for 7 hours. (or more)
Take clotted cream out of oven and let cool to room temperature. Then chill clotted cream in the fridge for about 12 hours.
Using a spoon to hold back the clots of cream, drain off as much of the whey as possible into a jar or glass. Then scoop the thick "clotted" clumps of cream into a jar or bowl (or just leave it in the pyrex). If your clotted cream is thicker than you'd like, add a couple spoonfuls of whey back into the cream.
@@Jeepy2-LoveToBake awesome! Thank you so much!
Question - What is the power/wattage of your microwave?
800W
@@ChainBaker Thank you! This will help me dial in the microwaved clotted cream, I'm super stoked to try it. Thanks for the inspiration. 😄
The sterilisation isn't as difficult as people make it seem. Just wash your jars and lids, boil them in water, put the jam in the jars and seal them, then boil the filled jars in water for around 20 minutes.
The only thing is that they should be completely submerged in water, and they should be sealed very tightly. I check to make sure the top of the lid isnt popping up after boiling. Your glass lids don't need this step, but the metal ones with the "button" do. After boiling, I leave them to cool in the hot water and refrigerate the next day. My blueberry jam has been in the fridge for months without spoiling.
You don't even need to use water to sterilize the jars. I learned a few years ago that you can put your clean jars in a 250° F. oven for 30 minutes instead. I have used this method a number of times and never have a problem keeping sealed jars at room temperature for months. You still need to sterilize the lids in water, of course. I just put them in a small saucepan and simmer them as I'm making other preparations for jam. I always process my sealed jam jars in a boiling water bath for 10 minutes to further ensure the safety of the jam at room temps.
@@kathleenstoin671 yeah, I tend to sterilise in water because I'm going to process them in the same water anyway. Too lazy lol
@@zvezdoblyatI understand perfectly! 😅
Cream and butter had a baby comment made me laugh so hard.
I love scones so much. I usually pat my dough out to the thickness that I want then cut the dough in squares or triangles, so I don’t have to rework the dough and it all gets used. They don’t look as nice as yours did though.
If it wasn't for UA-cam, mine would also be wonky ;D
you made queso dip
Isn’t that made with cheese?
I sure hope not 😄
Obnoxiously bri'ish. Bloody lovely
That recipe in America is for biscuits. And English biscuits are American cookies. American scones usually are denser and have more sugar in them.
American biscuits don't normally contain sugar or egg. Standard is flour, lard, baking powder, salt, and buttermilk. Butter is common either in lieu of lard or to glaze. The fat also isn't mixed in to a sandy level, normally a bit chunkier at pea sized. But a lot of similarities: don't work the dough being #1, and goes well with jam haha.
It's similar, but as was already commented on, no egg or sugar. And generally at least 2 or even 3 teaspoons of baking powder, which is 10 or 15 grams, and if using buttermilk, a half teaspoon of baking soda. As a Southerner, I use White Lily brand flour, which is milled from soft winter wheat. It's a low protein flour similar to cake flour. But I have used all purpose (plain) flour when I didn't have White Lily.
I've seen over the time that the "stickers" in your oven are starting to dissapear, be carerul cleaning in the future! You will miss them
🤦♀️After so many times in microwave this nice heavy cream is less than plastic food.
The microwave does nothing but heat it up. Makes no difference whether you do it in a pot or in the microwave.
And, can I please say how cute those little jars are! I bet I can’t find them in Oz! 😟
I'm sure you could order them online.