Clotted Cream Crust?

So…don’t ask why (I dont’ know why), but yesterday I craved scones. The proper British scones with clotted cream and jam. So G stopped off on his journey home and picked them up. Well. Then, as our scones were heating in the oven, I began to get all other condiments ready for them. Skipping right to the point, I unwittingly threw out the icky yellow “crust” from the clotted cream. Apparently, it’s the best part of the condiment–I committed a cardinal sin in the eyes of the British, but who knew that the fat on the top of the contents would be the good stuff….

Ahhh…growing pains.

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