Brunch is my favorite meal. It’s the only time that I can eat a meal consisting completely of sugar and nobody thinks twice about it. This recipe is perfect for fellow sweet brunch-lovers, Peach Biscuits with Devonshire Clotted Cream.
I should start by saying that this is a twist on traditional clotted cream. The first time I had clotted cream (the name sounds kind of gross, but it’s delicious, I promise!) was in London about 7 years ago. When I got back to the US, I discovered that it’s really hard to find here. I read that because of the short shelf-life, they don’t import it (or much of it) but it also might be because it’s just not that popular here (maybe it’s the weird name). So, I gave up and figured it would be something that I could enjoy only on trips across the pond, but I was wrong! You can make it! It takes a while, but the effort required is very very minimal. It basically makes itself.
Sidenote: I found clotted cream in Whole Foods and bought it, just so I could do a side-by-side comparison to my own, homemade version. My husband says that mine is better. It’s possible that he was just being nice, but I choose to believe him. PLUS- it’s much cheaper to make it than buy it ($8 for 6 oz in the store- ouch!) So, that alone is a win for mine.
I’ve tried 2 different preparation methods- in the oven (which was a total disaster, so I’m not even going to explain it here) and in a crock pot (which turned out lovely and delicious!) The result is a rich, smooth cream, kind of like a very soft, spreadable butter. (But it’s even better than butter!)
Let’s dive in!
Devonshire Clotted Cream (with a twist)
- 2 pints heavy cream (Not ultra-pasteurized! This is important, ultra-pasteurized won’t work. You can find it at Whole Foods or Trader Joe’s.)
Pour cream into the bowl of the crock pot. If you have a small crock pot, half the recipe. The key is, you want a lot of surface area. If the cream is more than an inch or so deep, it’s too much, remove some.
Heat on warm (or buffet) not low for 3 hours. After 3 hours, turn off the crock pot and let the cream sit for 2 hours (leave it in the crock pot). Then, carefully place the bowl of the crock pot in the refrigerator overnight, making sure not to disturb the surface of the cream.
After the cream has thickened overnight in the refrigerator, take a slotted spoon an skim the thick cream off of the surface. It’s going to have a film on top- don’t worry about that, it’s supposed to be there. Place the skimmed cream in a bowl with a little bit of the whey (the liquid leftover). I would say a tablespoon or two, but use your discretion. The more whey you include, the creamier/softer it will be.
You can save the leftover whey to be used for baking, or discard it.
With a mixer, whip up the cream for about 10-20 seconds, or until it incorporates and stiff peaks form.
This is where I change the traditional recipe a bit. I prefer the whipped cream to un-whipped cream, personally.
Spread on your biscuits and enjoy!
As you probably noticed, the clotted cream will take a little while, so if you are planning this for Sunday brunch, you should start preparing the cream on Saturday afternoon.
While the cream is thickening, make your biscuits!
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons butter, cold
- 1 cup chopped very ripe peaches
- 1 cup heavy cream
Preheat the oven to 425 degrees. Line a large cookie sheet with parchment paper.
After you’ve done that, realize that your baking powder is expired (did you know it’s only good for 6 months?) Drop everything and run to the store to buy more. Maybe your experience will be different, but that’s how it went for me.
In a large bowl, whisk together flour, baking powder, granulated sugar and salt. Cut in the cold butter, until pea-sized crumbles form. You could use a pastry blender, but if you don’t have one (like me) you can use a fork, or two. Gently stir in peaches. I used white peaches, but any variety will do. After the peaches are coated in the dry mixture, add the heavy cream. Mix it gently, then knead only a few times, until a solid ball forms (don’t overdo it).
Turn the dough onto a floured surface. Pat the dough then gently roll with a rolling pin. For this batch, I rolled it too thin, next time I will go for a thicker biscuit. It’s up to you how thick or thin you prefer. Cut out circles with a biscuit cutter (or you could use the rim of a highball glass, like I did). Carefully transfer the cut biscuits to your parchment paper-lined cookie sheet. Roll the excess dough and repeat.
Bake for 12-15 minutes until the biscuits are golden brown on the edges. Allow to cool a bit, spread with clotted cream and enjoy. These are also lovely with jam (I used raspberry jam and clotted cream. After all, it was brunch. I deserved it).
What are your favorite brunch dishes? I’d love to hear about them in the comments!