Clotted Cream Ingredients
1 quart of heavy whipping cream (pasteurized or raw, not ultra-pasteurized)
Clotted Cream Directions
1. Preheat oven to 175 degrees.
2. Pour all of the cream into a dish and bake for 12 hours
4. Remove and let it completely cool
5. Cover and store in refrigerator for 2-3 hours, or overnight
6. The top layer of cream will be easy to scrape off and store
Fam Ingredients
1 1/2 cups berries (any)
1/4 cup chia seeds
1/4 cup Stevia or equivalent
1/4 cup lemon juice
Fam Direction
1. Throw everything into a pot and bring it to a boil
2. Bring it down to a simmer for about 15 minutes until it has the consistency of wet mud
3. Let it cool completely before storing
Fones Ingredients
2 1/4 cups almond flour
1/4 cup melted butter
1/4 cup Stevia or equivalent
1/4 cup flax seeds
1 1/2 tsp baking powder
1 tsp vanilla extract
1 tbsp lemon juice
1 egg
1 egg beat, for egg wash (optional)
Fones Directions
1. Preheat oven for 350 degrees
2. Combine the dry ingredients together in one bowl: flour, Stevia (if it’s powdered), flax seeds, baking powder
3. Melt the butter and combine with the other wet ingredients in another bowl: eggs, vanilla extract, Stevia (if using the extract), lemon juice
4. Work the wet ingredients into the dry with hand mixer
5. Spread the “dough” on a parchment paper-lined pan, 1/4 to half an inch thick, and use a circular cookie cutter to cut out individual scones
6. Brush the tops with the egg wash if you’re using it
7. Bake for 18-22 minutes
8. Refrigerate after cooling
Useful and Useless Information
Clotted Cream
Ultra-pasteurized heavy whipping cream usually yields very little clotted cream. I’ve never seen raw heavy whipping cream, because government, but I’d sure like to try it.
I use a dish with a lot of surface area—it’s in one of the photos below. I think it’s like 12 inches by 7? You get more clotted cream at the end then you would from a narrower but deeper dish.
Some people say you can freeze clotted cream, but that’s never worked for me. It comes out crumbly.
The liquid left after is high-protein whey. Definitely useful, and you can thin out the clotted cream if need be by mixing it in.
Fam
Any small berries will do, but I find blackberries work the best for some reason. If the berries are frozen you might need to mash it up in the pot to get things going.
I used flax seeds in this once, but it ended up with a unpleasant wooden smell to it. Using flax seeds in the fones works fine.
I let it cool in the pot before storing to make sure it’s not too thin. Of course, it thickens when you refrigerate it.
Fones
A few times I made these, the dough was a little too wet to form proper fones. Mixing in a bit more almond flour fixes it; it should have the consistency of Play-Doh.
A lot of recipes online say you need to let them cool before refrigerating, but it’s never been a problem for me to take them directly from the oven to the fridge.
These aren’t very bread- or scone-like. They are more like cookies.
General
The interesting thing about the sweet keto “baking” is that you can eat this stuff as a meal, where the “real” version has way too much sugar and refined carbs to make it nutritious. I’ve brought one or two of these for lunch when I go into the office and I’m not starving a few hours later. The keto version has a ton of plant and animal fat in the cream, eggs, butter, and almonds, and protein from the eggs, almonds and seeds, vitamin C from the berries (that folks on keto can sometimes forget they need), and very little carbs because of the fiber.
Photos
The batch of clotted cream you see here was a little runny at the end. No big deal, because I have a beard and droopy mustache and I get messy when eating this anyway.
