Maple scones and clotted cream

I’ve loved scones for years now, but when I found this recipe my appreciation for scones went to the next level. The texture of Maple Tea Scones is amazing. They’re easy to make, too.

Maple Tea Scones
Ignore the part of this recipe about the Devonshire Cream, though. The one below is much better. I much prefer cream cheese over sour cream.

I nabbed the Mock Clotted Cream recipe from the Arkansas Democrat-Gazette a year-plus ago; the clipping states that the recipe is from Lynne Rossetto Kasper, host of The Splendid Table, Minnesota Public Radio’s national food show.

Mock Clotted Cream
1 cup heavy cream
1/3 cup cream cheese, at room temperature
1 teaspoon confectioners’ sugar
1 teaspoon vanilla extract

Place all ingredients in a blender or food processor and blend until thick and smooth. Will keep, refrigerated, about 4 days. Makes about 1-1/5 cups.
Nutrition information: Each tablespoon contains 46 calories (92 percent from fat), 5 grams fat (3 grams saturated), 17 milligrams cholesterol and 13 milligrams sodium.

Clotted cream is also sometimes called Devonshire or Devon cream; it is a thick cream traditionally made by slowly heating cream until it thickens. It is used as a spread for bread or as a dessert topping. According to Wikipedia, Mongolia, India and the Middle East also have versions of clotted cream with different uses.

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