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Thanks @Kim Shook and @RWood, that clears things up.
For what it's worth, I can't get clotted cream here, either. The closest is "crème double", which is thick, rich and tasty but not at all the same. Sigh.
Has anyone got a reliable base recipe for American scones? I'd like to try them again.
ETA: Just saw @Smithy's post. Thanks for the input!
Thanks @Kim Shook and @RWood, that clears things up.
For what it's worth, I can't get clotted cream here, either. The closest is "crème double", which is thick, rich and tasty but not at all the same. Sigh.
Has anyone got a reliable base recipe for American scones? I'd like to try them again.
