Happy Foodie Friday!

This week I was inspired by watching the coverage of Queen Elizabeth’s funeral. I know it sounds a bit depressing, but stick with me. I have always loved her and felt a special attachment to her since we share the same birthday! I’ve also been to her palace in London and Windsor, so it was only right that I honor her and her legacy.

So, my mom suggested that I make clotted cream and scones.

What is clotted cream??

I first heard about clotted cream when I went to Europe a few years ago, but I had no idea how to make it. Apparently it’s a thing that English folks love to enjoy on their scones and baked goodies. After doing some research and talking over methods and preparation with colleagues, we decided to give it a try. It’s actually super easy but very time intensive.

The scone recipe is pretty basic but does use real pumpkin puree, which makes it both flavorful and moist. Be careful not to over bake as you don’t want your scone to be too dried out or burn.


(Toggle between the title tabs below to view both recipes)

Pumpkin Chocolate Chip Scones

  • 0 minutes
  • 16 ingredients
  • 6 steps


  • 1/2 cup pumpkin puree
  • 1 TB maple syrup
  • 1 TB vanilla extract
  • 1 egg
  • 3 TB heavy cream
  • 2 cups AP flour
  • 1/3 cup dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup or 1 stick of unsalted butter, cut into dice size pieces.
  • 1/3 cup mini chocolate chips


  1. Combine pumpkin puree, maple syrup, vanilla, egg and cream. Set aside.
  2. Using an electric mixer with the paddle attachment, combine all dry ingredients and spices. Mix on low speed until combined.
  3. On low speed, slowly add butter pieces and combine until the mixture looks like butter has been broken into pea size chunks.
  4. Add wet mixture to the dry mixture and mix for 20-30 seconds. Add chocolate chips but be careful to not overmix.
  5. Once dough has formed, remove from mixing bowl and lightly knead on cutting board. Divide dough into 2 sections. Roll each section into a ball and using a bench scraper. cut each ball into 6 wedges.
  6. Bake for 14 minutes at 400 F.

Clotted Cream

  • 0 minutes
  • 1 ingredients
  • 5 steps


  • 1 quart heavy cream


  1. Using a large shallow baking dish (9" x 13") , pour cream into baking dish creating a shallow layer, about 1" deep.
  2. Bake at 180 degrees F for 12 hours.
  3. Remove and let cool to room temperature.
  4. Once cooled, place in refrigerator and cool for an additional 12 hours.
  5. After cream has chilled, skim the top removing the layer that has thickened during baking and chilling. Drain the rest of the cream to use in other recipes like scones or other baked goods.

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