Jun 21

Jun 21 Dairy Free Clotted Cream

Inspired by the food and people we love.

Experiment, Cook and Eat together.. it’s a process

If you’ve been following along with our Sconedays posts you may have clued in to the fact that Lee really loves making scones and Rebel likes eating them. What we haven’t talked much about is our favorite scones toppings. Some of our family members enjoy good ol’ butter spread all over the top. I don’t usually put anything on my scone because I love how they taste plain, but my two favorite go to toppings when I want to jazz it up a bit are jam and clotted cream.

What is clotted cream? We are not experts on this topic but we discovered (thanks to Wikipedia) it comes from old British traditions (Devonshire cream) and is popular for tea time with scones. It’s a process of heating milk at a low temperate to separate out the cream until it’s thick and smooth — not as heavy or rich as whipped cream.

We love our scones topped with homemade clotted cream and jam. We tried out both dairy free and lactose free cream cheese to experiment with what tasted best.

Taste Test Kitchen

We wanted to experiment and see if it was possible to make clotted cream dairy free, lactose free or vegan. We knew it would be a challenge seeing as the main and only ingredient is milk.

First we did some research to see what was already out there and had been tried. We decided to use a base of coconut milk for each one. We let the can chill in the fridge and scooped out the condensed cream sitting at the top. The ingredients also included powdered sugar and either vegan margarine, lactose free cream cheese (Green Valley) or dairy free cream cheese (Kite Hill).

We tried making homemade clotted cream three different but easy ways! We tested out vegan margarine, lactose free cream cheese, and dairy free cream cheese combined with some sugar and canned coconut milk.

In the above photo, you can see how it turned out. Let’s just say the vegan margarine was a fun experiment but not something we will be spreading on our scones!

From left to right: vegan margarine, lactose free cream cheese and dairy free cream cheese all mixed with coconut milk and sugar

How do you eat your clotted cream? Some members of our family cut the scone in half and put the cream inside and others put a dollop on top.

We especially like dairy free clotted cream with our Early Grey, Honey and Oat Milk Scones (dairy free).

Dairy Free Clotted Cream

Author: Burnt Toast Food Blog

prep time: 10 Mcook time: total time: 10 M

Variations on dairy free or lactose free clotted cream - an iconic side for scones. Use coconut milk and either lactose free cream cheese or dairy free cream cheese.

ingredients:

1 to 2 tablespoons powdered sugar
3 tablespoons cream cheese (lactose free or dairy free)
4 tablespoons coconut cream, scooped from the top of a chilled can of coconut milk (not coconut cream)

instructions:

How to cook Dairy Free Clotted Cream

Beat by hand (or hand mixer) 1 tablespoon powdered sugar and cream cheese until smooth. Add up to 1 tablespoon more sugar, optional, to taste.
Beat in the coconut cream until smooth.
Refrigerate for two hours or overnight.

NOTES:

Let the canned coconut milk chill upright overnight for best results so that the coconut cream fully separates. Avoid tipping or shaking the can. Scoop out only the cream from the top, and don't use the coconut water. Be sure to buy coconut milk as it has a higher fat content than coconut cream. The Green Valley lactose free cream cheese had a distinctive cream cheese flavor whereas the Kite Hill almond milk cream cheese was milder. We found 2 tablespoons of powdered sugar made each variation much too sweet for our liking. Traditional clotted cream is rich in butter fat without added sugar, so go slow on adding the sugar and see what fits your taste. Be sure to serve well-chilled and keep it chilled (nested in a second bowl of ice) if leaving out for a while. The cream cheese and coconut will begin to melt and the clotted cream will lose its flavor and consistency.

Burnt Toast Food Blog, 2019

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