Yields: 12 Scones and 1 1/2 Cup of Devonshire Cream
Time: 24 Hours for Clotted Cream | 1 Hour for Scones
“What is clotted cream?” you may be asking. Why, it’s the most delicious cross between butter and cream. It tastes a little nutty and a lot creamy–almost like a thick ice cream on the verge of melting.
Skip the pricey bottomless boozy brunch and invite your friends over for a delicious and easy devonshire cream and scone brunch a la your own kitchen. It’s up to you whether you want to pair it with a glass of mimosa or a cup of English Breakfast tea.
Dating back as far as the early 14th century, clotted cream is thought to have originated from South West England. Historically, clotted cream was invented as a way to reduce food waste as well as to prolong milk from spoiling too soon. Prior to the invention of ovens and refrigerators, farmers would strain fresh cow’s milk, filling shallow pans with the liquid and leaving it for a few hours in a cool place, where the milk fats (ie., cream) would separate to the surface. Next, they would heat it in a water bath, then cool it again.
We recommend making the scones after the clotted cream so that you may use the leftover liquid cream in your scone batch will make it that much more delicious. To preface, this recipe will require a lot of waiting time. It's best if you begin the baking process sometime before bed so that you may tend to it in the morning after.
In an attempt to improve the recipe and explore different variations of Devonshire cream, we tried using a wider and shallower, circular pan. This resulted in a thinner layer of clotted cream and leftover liquid. If you enjoy a dipping your scone in the Devonshire cream rather than spreading it, we would recommend using the shallower pan.
Resting and refrigerating the dough is extremely important! Some bakers
even claim that you should do so overnight to allow for optimally soft, flaky
and professional-looking scones. This tip applies not only to scones, but pretty much
also every other doughy baked good like pie crust and bread.
When you allow dough to rest, the gluten within the flour is able to relax. This means that during the shaping and baking steps, the dough will retain whatever shape you make it and not snap back. It will also make it so that the dough will "loosen", making each bite more air-filled and, as such, softer.∎
Yields: 4-5 Servings
Time: 40 Minutes
Do you ever feel like everything in your fridge just expires all at the same time, and you end up having to throw everything away before you can even finish it? I certainly do. Apparently, the average American household does as well. Approximately 50% of all produce is thrown away. This equates to about 60 million tons or $160 billion's worth of edible food being thrown away. It the amalgamation of consumer accessibility to groceries, relative cheapness of produce, and poorly labeled expiration dates that contribute to this issue. Moreover, studies have shown that Americans care more about the perfection of their produce than price and are easily put off by slightly bruised fruit or vegetables that have only slightly yellowed.
Statistics show that about 1 in 6 Americans is living in hunger. So when you think about it, we actually have a huge food surplus. If 17% of Americans is going hungry due to a "food shortage", maybe we should think twice about throwing away food that we deem "expired" simply because we don't like the way it looks.
How about instead of throwing all
those groceries away, you make a one-pot pseudo-Asian dish that'll last you the week as meal prep
and save you money on groceries? ∎
As a rule of thumb, we like to cook our ingredients for one-pot dishes in the following order to prevent charring:
In the version of this recipe that we will show you, we've decided to use frozen turkey burgers simply because that was what we had. For frozen meat, we would recommend pan-frying and seasoning the patty until it's about half cooked before throwing in the onions.
NOTE: These ingredients will vary depending on what you have leftover in your fridge. Keep in mind how quickly something will cook when adding ingredients.
pan and turn down the flame to medium heat. Let the egg patty steam for about 3-4 minutes.