Comments on: Cream Tea: A Proper Cup of Tea with Cream Scones, Homemade Clotted Cream, & Jam http://alittlezaftig.com/?p=2433 honest food & libations from a modern heartland kitchen Thu, 10 Apr 2014 03:08:36 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Laura http://alittlezaftig.com/?p=2433&cpage=1#comment-21699 Laura Fri, 24 Jan 2014 15:39:19 +0000 http://alittlezaftig.com/?p=2433#comment-21699 Janice, Yes, whipping cream should work. Clotted cream is not sweet, but it is delicious. Hope you enjoy it! Janice,
Yes, whipping cream should work. Clotted cream is not sweet, but it is delicious. Hope you enjoy it!

]]> By: Janice http://alittlezaftig.com/?p=2433&cpage=1#comment-21463 Janice Wed, 22 Jan 2014 17:18:24 +0000 http://alittlezaftig.com/?p=2433#comment-21463 The scones look yummy. I will have to try to make the cream, I wonder if regular whipping cream will work. It's rather tasteless though, I love it on sweet things.....but not sure about using it for this. I have not heard of your brand. Janice The scones look yummy. I will have to try to make the cream, I wonder if regular whipping cream will work. It’s rather tasteless though, I love it on sweet things…..but not sure about using it for this. I have not heard of your brand.
Janice

]]> By: Laura http://alittlezaftig.com/?p=2433&cpage=1#comment-15520 Laura Sun, 11 Aug 2013 21:12:32 +0000 http://alittlezaftig.com/?p=2433#comment-15520 Alise, Thank you. I'm so touched. I don't have a newsletter, but if I start posting again, you could subscribe and receive all of the postings. Thank you again. Alise, Thank you. I’m so touched. I don’t have a newsletter, but if I start posting again, you could subscribe and receive all of the postings. Thank you again.

]]> By: alise http://alittlezaftig.com/?p=2433&cpage=1#comment-15503 alise Sun, 11 Aug 2013 07:47:03 +0000 http://alittlezaftig.com/?p=2433#comment-15503 Hi laura. Thx for the recipie. My mother lived in England many moons ago and continued her ' high-tea' ritual until her death and taught me to appreciate good quality time with yourself and a perfect cup of tea! I'm a bird artist and enjoy this kind of respite. Your site welled up in me deep scentiments and great memories of her. Thanks for a great site. Do you have a newsletter for other recipies? Thanks again!:) Alise Hi laura. Thx for the recipie. My mother lived in England many moons ago and continued her ‘ high-tea’ ritual until her death and taught me to appreciate good quality time with yourself and a perfect cup of tea! I’m a bird artist and enjoy this kind of respite. Your site welled up in me deep scentiments and great memories of her. Thanks for a great site. Do you have a newsletter for other recipies? Thanks again!:) Alise

]]> By: “A proper tea is much nicer than a very nearly tea, which is one you forget about afterwards.”~A.A. Milne | eileentom http://alittlezaftig.com/?p=2433&cpage=1#comment-14159 “A proper tea is much nicer than a very nearly tea, which is one you forget about afterwards.”~A.A. Milne | eileentom Fri, 21 Jun 2013 19:59:24 +0000 http://alittlezaftig.com/?p=2433#comment-14159 [...] http://alittlezaftig.com/?p=2433 [...] [...] http://alittlezaftig.com/?p=2433 [...]

]]> By: london highlights: cream tea « daisy's world http://alittlezaftig.com/?p=2433&cpage=1#comment-11502 london highlights: cream tea « daisy's world Mon, 29 Oct 2012 17:59:54 +0000 http://alittlezaftig.com/?p=2433#comment-11502 [...] Adapted from A Little Zaftig. [...] [...] Adapted from A Little Zaftig. [...]

]]> By: Laura http://alittlezaftig.com/?p=2433&cpage=1#comment-10909 Laura Mon, 06 Aug 2012 03:46:17 +0000 http://alittlezaftig.com/?p=2433#comment-10909 Oh, thank you so much! That is so kind of you. Clotted cream is something of an obsession at our house. There's just nothing else quite like it, and homemade is unbelievable. Ultra pasteurizing creates a longer shelf life by destroying bacteria at high temperature, but it also changes/damages milk and cream such that it will no longer produce good fermented products or cheese. Besides the issue of ultra pasteurization, you want stellar cream here. I live in a dairy-rich state, so I'm not sure if other states have all the options I find, but I'd look for a small, local dairy that pours it heart and soul into making the best cream possible. The ones I use here are incredibly thick, have a golden glow from pasture grazing, and have a thick knob of cream at the top of their glass bottles. If you can get your hands on something like this, the clotted cream you make with it will amaze you. Happy cream tea! Oh, thank you so much! That is so kind of you.
Clotted cream is something of an obsession at our house. There’s just nothing else quite like it, and homemade is unbelievable.
Ultra pasteurizing creates a longer shelf life by destroying bacteria at high temperature, but it also changes/damages milk and cream such that it will no longer produce good fermented products or cheese. Besides the issue of ultra pasteurization, you want stellar cream here. I live in a dairy-rich state, so I’m not sure if other states have all the options I find, but I’d look for a small, local dairy that pours it heart and soul into making the best cream possible. The ones I use here are incredibly thick, have a golden glow from pasture grazing, and have a thick knob of cream at the top of their glass bottles. If you can get your hands on something like this, the clotted cream you make with it will amaze you.
Happy cream tea!

]]> By: Josh http://alittlezaftig.com/?p=2433&cpage=1#comment-10908 Josh Mon, 06 Aug 2012 00:32:38 +0000 http://alittlezaftig.com/?p=2433#comment-10908 Absolutely love your blog!!!! Discovered the wonderful awesomeness that is clotted cream recently. Really want to try making it myself instead of hoping that the 1 store that carries it in my area isn't out. I am curious though, why not ultra-pasteurized cream? Seems like that's about all there is in the stores anymore. Can't wait to make the recipes and have a nice cream tea this week. :) Absolutely love your blog!!!! Discovered the wonderful awesomeness that is clotted cream recently. Really want to try making it myself instead of hoping that the 1 store that carries it in my area isn’t out. I am curious though, why not ultra-pasteurized cream? Seems like that’s about all there is in the stores anymore.

Can’t wait to make the recipes and have a nice cream tea this week. :)

]]> By: Laura http://alittlezaftig.com/?p=2433&cpage=1#comment-10865 Laura Sun, 29 Jul 2012 17:14:03 +0000 http://alittlezaftig.com/?p=2433#comment-10865 I'm so sorry it was a bit of a flop for you. I wonder if your oven thermometer is off a bit. I might try buying a little hanging oven thermometer and placing it in your oven to check the temperature. Just make sure it hangs freely from a rack into the center of the oven and doesn't touch any surfaces. If that's not the culprit, I'm a bit stumped. I suppose it may be the cream. Are you using something ultra pasteurized or with additives? If so, I'd try it again with an all natural/organic cream that hasn't been ultra pasteurized and has nothing added. I’m so sorry it was a bit of a flop for you. I wonder if your oven thermometer is off a bit. I might try buying a little hanging oven thermometer and placing it in your oven to check the temperature. Just make sure it hangs freely from a rack into the center of the oven and doesn’t touch any surfaces. If that’s not the culprit, I’m a bit stumped. I suppose it may be the cream. Are you using something ultra pasteurized or with additives? If so, I’d try it again with an all natural/organic cream that hasn’t been ultra pasteurized and has nothing added.

]]> By: Laura http://alittlezaftig.com/?p=2433&cpage=1#comment-10864 Laura Sun, 29 Jul 2012 17:09:47 +0000 http://alittlezaftig.com/?p=2433#comment-10864 Oh, how exciting! I hope you love it. Oh, how exciting! I hope you love it.

]]> By: Pamela http://alittlezaftig.com/?p=2433&cpage=1#comment-10863 Pamela Sun, 29 Jul 2012 15:08:06 +0000 http://alittlezaftig.com/?p=2433#comment-10863 Hi There! The first time I made clotted cream was for the most recent royal wedding. I decided to have a party at 430am (US-EST) and the entire town was sold out of traditional scones and clotted cream was no where to be found. True American style, I had 4 pans going over double broilers on the stove top and was able to get enough clotted cream to serve my purposes for the next day and all within 4 hours! It was so incredibly good. I decided I would go about it proper this time and found this recipe. I had the cream in the oven for 8 hours, let it set for about 4 and placed it in the fridge overnight. The top turned a caramel color and the cream underneath was syrup-like in consistency and tasted it a bit caramelish. I'm not sure what I did wrong. Any ideas? Thanks so much for the inspiration...I'm looking forward to digging into these scones here shortly! Hi There!
The first time I made clotted cream was for the most recent royal wedding. I decided to have a party at 430am (US-EST) and the entire town was sold out of traditional scones and clotted cream was no where to be found. True American style, I had 4 pans going over double broilers on the stove top and was able to get enough clotted cream to serve my purposes for the next day and all within 4 hours! It was so incredibly good.
I decided I would go about it proper this time and found this recipe. I had the cream in the oven for 8 hours, let it set for about 4 and placed it in the fridge overnight. The top turned a caramel color and the cream underneath was syrup-like in consistency and tasted it a bit caramelish. I’m not sure what I did wrong. Any ideas?
Thanks so much for the inspiration…I’m looking forward to digging into these scones here shortly!

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