As an American and an afternoon tea aficionado, on my bucket list was to eat scones with strawberry jam and clotted cream (a British afternoon tea staple). However, there are some serious hurdles to overcome as an American in search of clotted cream. I wanted to make my own but it is nearly impossible to find cream with a high enough fat percentage to turn into clotted cream. And then, the real downside, is that the process of making clotted cream can be unsafe for pregnant women. And I was a pregnant woman until recently. So, I went in search of a pasteurized way to make a clotted cream taste-alike. I still haven’t ever tasted real clotted cream so I have no way to compare my recipe to it but this stuff is so good that I don’t care to search any further. Plus, it’s super easy and quick to whip up. Who can argue with that? I served this at my birthday tea party and my guests couldn’t get enough! I’ll leave this recipe with open ended measurements so you can make as much or as little as you need.
Faux Clotted Cream
2 parts mascarpone cheese
1 part heavy whipping cream
1-2 tablespoons powdered sugar
Almond extract to taste
In a bowl, whip together mascarpone cheese, whipping cream, and powdered sugar until soft peaks form. Add almond extract (start with just a dash, taste, and add more if needed – a little goes a long way!). Whip briefly to combine. Refrigerate until ready to serve.
Spread on top of scones and strawberry jam. Note: British scones are much different than their American counterpart. British scones are likened to American biscuits so feel free to pop open a can of biscuits to bake if you don’t feel like making British scones from scratch.