• I think I am up for trying both of these ways. I can see a treat ahead for one of my friends who particularly likes scones and Devonshire cream. How different is the taste between the mock and the traditional versions?

  • Debra Yearwood

    I had no idea that this was how Devonshire cream was made. Very cool… and yummy.

  • Jacqueline Gum

    I love clotted cream and now know how it is made and what is in it. Short version looks grand. But only because I can eat it faster

  • Rose Mary Griffith

    Fell in love with clotted cream while on the Wales trip. Oh yum, I think we could have had it at every meal. I have to ponder which one I’d make. Like Jacquie said, there’s something to be said for faster!

  • I know I would love the cream the quick way or the long way. I’ve never tried it, but sometimes a person just knows 😉

  • I do like the sound of this cream

  • Susan, I may not be up to making either of these recipes, but I truly enjoyed learning how Devonshire/Clotted Cream is made as I love it so much. Thx so much for sharing both recipes.

  • never made Devonshire cream but it sounds delicious. I will have to add it to my to try recipes. Thanks for sharing.

  • I’ve heard of clotted cream but never knew what it was. I always learn from you, Susan. I’m going to try the mock version. You know me, the simpler the better!

  • Clotted cream with lemon curd on English scones is just about my favorite treat in all the world. Now that I know how to make it myself, my diet will really be in trouble. I think I’m going for the second method. It seems the easiest, as long as you have time to wait.

  • Is it worth the extra effort to make it the traditional way? I’m not sure I’ve ever had it. Both versions look great in your pictures, but option B is a lot of work.