I completely forgot to update here about my clotted cream making! I used a simple recipe and it turned out very yummy. I’m sorry I don’t have any photos to show you, the cream was eaten up very quickly with no thought to blogging!
Clotted Cream (from here)
1 pint whole cream (unpasteurized is best, do not use ultra-pasteurized)
Oven at 180F degrees. Put your cream in an oven proof container and cover (foil or lid). Leave in the oven for 8 hours. Remove and let it cool. Try not to jostle it and place in the refrigerator for 8 hours or overnight. Scoop out the thick portion on top and place in a container. That’s the clotted cream. The remaining liquid can be used to make scones!