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.
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)