Rich and silky, this dairy indulgence not only complements scones and jam—it also raises the bar for desserts, sauces, and ...

If you find that every grocery store you visit in the United States doesn't carry clotted cream, you're not alone. Here's how to make it instead.

Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour.

Reduce heat to medium; simmer, stirring and scraping sides and bottom of skillet often, until cream has separated into fat and milk solids and milk solids are golden brown, 18 to 22 minutes.