Scones and Homemade Clotted Cream

After all the nice scones in the UK, we had to have tea and scones with my parents and my grandma's fancy tea cups.  The challenge was getting clotted cream.  What was it?  Is it available in the US?  Turns out it's pretty impossible to find in Michigan, at least.  And you need to have cream which is NOT ultra-pasteurized in order to make clotted cream.  After some searching, we were able to find such cream and decided to make our own clotted cream at home.  My mom has a small crock pot, so we tried the overnight crock pot method of making clotted cream and were happy to discover it works!  We followed the instructions found here.

Basically, you put your cream into a crock pot and put it on warm (should be around 165 - 180F) overnight.  In the morning, put it in the fridge for four hours to set.  Then scrape the top, thickened layer off and put it into another container - this is the clotted cream.

We made two types of scones to go with our tea, sweet and savory:
Caramelized mushroom and onion biscuits
Strawberry Cream Scones (made normal size)