Recipe by evelyn/athens
Rosie Lee's was a tea-house opposite the University of Ottawa. Atleast once a week, 'the girls' would all troop over there at around 4 and have a proper 'Cream Tea'. Scones dolloped with double cream and preserves were always on the menu, along with a perfectly brewed cup of Earl Grey. Perfection.
Top Review by CountryLady
I started this at 6:30AM & at 7:00PM it was just whipping cream with bits in it. Now that may be caused by our rather cool Spring & my "room temperature" is too low. It had "doubled" by next morning. I was expecting the sweetness of the "clotted" cream they serve at high tea in jolly old England; although it tasted good, it was more like thick sour cream. I'm going to sweeten with some powdered fruit sugar next time. Thanx Evelyn!
Directions See How It's Made
- In a jar with a lid, combine cream with buttermilk and shake, covered tightly, for 1 minute.
- Let mixture stand, wrapped in a thick towel, at room temperature for 12 hours, or until it is very thick, but still liquid.
- Serve with scones and strawberry or raspberry preserves.