Part II Making Clotted Cream
Meanwhile, I've been enjoying one of the delicacies of Northern Devon-- a scone split in half, topped with clotted cream, a dollop of strawberry jam (Tiptree seems to be the favorite brand), and, if you have them, a few wild strawberries. A poetic combination. Honestly, you could eat 1/2 dozen at a sitting because these aren't the leaden scones I dislike so much in New York. They're light, airy, and only two inches in diameter.
I've also tasted several clotted creams from the area and my favorite is Rodda's Cornish Clotted Cream from Cornwall. It has a thin layer of butter on top of the cream and is made with the high butter fat milk from either Jersey or Guernsey.
As much as I hate leaving this beautiful place, I am so happy to have had my own clotted cream experience.