When I saw this recipe on Pioneer Woman's site, rushes of memories good and bad at the same time rushed in. After teaching 30 years I went into antiques in a big way. I had been writing books and collecting heavily since the early seventies but when I got a taste of buying to sell and to research for my books, I started traveling every other month to London and Paris. Coming home on the plane from London they always gave me a scone, clotted cream, and jam of some sort. Now I loved this combination with a passion usually reserved for beef stew. But, there is so much involved in coming home with 15 to 20 boxes and trunks filled with antiques, the thought of customs, the question will all the parcels arrive, and if they arrive how much damage can I assume will be there when I open the container? That is what kept me from eating the treat right away. I had no appetite until I was on the connecting flight home. I had nearly the same worries, but being back in America I knew I could get help of some kind. So, I usually carried the scone treat with me until I could eat it in peace. Now I am not sure I could get in the country with a scone, clotted cream, and jam. There is certainly a regulation against those dangerous combinations written someplace...let alone get into the country with 15-20 boxes and trunks. Glad I did it, glad it's over.
Clotted cream (it's hard to find in the stores and expensive) but this will certainly do.
4 ounces of cream cheese at room temperature
1/2 cut room temperature butter
1/2 cut sour cream
beat the cream cheese first
add butter to cream cheese and beat again
add sour cream to the cream cheese and butter and beat until smooth
How easy will that be?
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