How to Make Mock Devonshire (Clotted) Cream
from http://thepioneerwoman.com/, by Erica

Devonshire (or clotted) cream is the quintessential accompaniment to scones: creamy, a little tangy, and a bit nutty. Sadly, unless you live in a country where it’s popular, it can be a bit hard to come by—and expensive to boot!

Fortunately, you can easily make a substitute at home. Of course, it doesn’t perfectly replicate the flavors of the original, but it’s still delicious!

All you need is three beautifully fatty ingredients: butter, sour cream, and cream cheese. You should definitely opt for the highest quality ingredients you can afford. If you want the most authentic flavor, choose unsalted butter.

This is so so good on fresh-from-the-oven scones. Start with a bit of butter (clotted cream is usually served in place of butter). It’ll melt into the warm scone. Then add a dab of jam. Raspberry is excellent. Then top it all off with a big dollop of (mock) Devonshire cream.

4 ounces, weight Cream Cheese, at room temperature
1/4 cup Butter, at room temperature
1/4 cup Sour Cream

Place the cream cheese in a medium bowl and beat with a hand mixer until fluffy and smooth. Add butter and beat. Add sour cream and beat once more until smooth.

Serve on fresh scones. Store leftovers in the refrigerator for about a week. Let sit at room temperature for 20 minutes or so before serving.

4 servings