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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!
I had clotted cream first time last September in Scotland with my scone! I felt like I died & went to heaven…that delish. Nothing in the US has come close. I’m going to make the cream you demonstrated. Thank you .
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.
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"!! 📣📣
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??
@@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.
I've made quick strawberry jam quite a few times, and it really is delicious. As regards baking clotted cream, you really only leave it in the oven overnight, on an extremely low heat. No work or hardship involved. I will try the boiling method, however.
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? 😂
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 :)
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!
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.
A good tip for making scones is to freeze a block of weighed butter, then grate it straight into the flour using a box grater. You may need to dunk the butter into the flour each time to avoid it sticking to the grater, and keep it partially wrapped as you grate so that your hands don't soften it. Works a treat, and you only have to do the minimum of rubbing in.
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
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!
American here. Can't wait to make clotted cream. I always choose strawberry jam, not that anyone needed to know that. My scone recipe doesn't use egg so I may try your recipe just to compare.
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.
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.
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)
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.
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.
After mixrowaving, tou should have refrigerated. Thats what causes the cream to divide from the milk. Then you skim it off and youve got the clotted 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 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 🥴
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.
Charlie I have a question. You made clotted cream in two different ways here, but I found references that people also do it by putting cream in the oven for several hours at a low temperature. I assume that way is tastier?
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)?
@@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
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.
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?
@@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.
I make small batches of fridge 'jam' but I prefer to add raw honey and lemon, but not as sweet as typical jam - aka fruit spread. Hard to find extremely high fat cream where I'm from, so consider clotted cream an infrequent delicacy 😊 I periodically make dulce de leche, but have to be prudent as I'll find any excuse to eat the entire goddamn jar in a matter of a few days 😆. Not at all good for the arteries or girlish figure!
