Instructions: This recipe calls for currants, but you could easily substitute raisins.

To make true clotted cream, youll need a cow and fresh, unpasteurized cream.

For those without cows, you can make a very good substitute in less than 10 minutes using the following recipe. It makes a nice accompaniment to fresh berries and has about 34 calories per tablespoon.

Scones: (makes 24 scones)

2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
Zest of 2 lemons, finely diced
2 tablespoons unsalted butter, chilled and cut into small pieces 2 eggs, lightly beaten
1/2 cup heavy whipping cream
3/4 cup currants
1 egg beaten with 1 tablespoon cold water for egg wash

Clotted cream: (makes 1 1/2 cups)

1 cup heavy whipping cream
1 teaspoon lemon juice

Preheat oven to 400 degrees. Lightly grease a baking sheet and set aside.

Sift the flour, sugar and baking powder into a large mixing bowl. Add the zest and rub the butter into the flour by hand or cut in with a pastry blender.

Combine the eggs and cream and blend into the flour mixture. Fold in the currants. Do not over-mix.

Gather the dough into a ball and divide in half. On a lightly floured surface, roll into two circles 1/2 inch thick. Using a 2 inch round cookie cutter, cut the dough into scones. Press together leftover dough, roll into a circle 1/2 inch thick and continue cutting out rounds until all the dough is used.

Place the scones 2 inches apart on two baking sheets and refrigerate for 15 minutes.

Brush the tops of the scones with the egg wash and bake for 15 to 20 minutes or until golden brown.

For clotted cream: Beat the cream and lemon juice on medium speed in the bowl of an electric mixer until it begins to thicken, about three to four minutes. Do not scrape down the sides while it is mixing. Then turn up the speed to high and beat another few minutes. You should get a curd-like cream on the top and thick cream on the bottom.

Mix the cream gently together. The consistency should resemble pudding before it is set. Serve cold.

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