I wanted to try my hand at making scones and decided that if I was exerting the time and effort to make homemade scones, then I should have clotted cream to go with them. Having never had clotted cream, I had no idea what to expect. A little research revealed that it doesn't travel well, so it's not really exported that much from Britain. I found a recipe that called for mascarpone and whipping cream with a little sugar and vanilla to create an approximation of clotted cream. I thought it turned out pretty well, but then again, I've never had the real thing. The mascarpone was delicious alone - incredibly smooth and creamy like butter. It would be a treat in itself, simply spread on a slices of bread or apples.
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