Many Americans have never enjoyed the heavenly taste of clotted cream, much less attempted to make their own. Known in Great Britain for centuries as well as other Commonwealth countries that share a ...

A twist on the classic Cornish pasty, this recipe by Harry Hook for Trewithen Dairy combines tangy berries and rich clotted cream in a flaky pastry shell. It is said that the Cornish pasty was ...

Rich and silky, this dairy indulgence not only complements scones and jam—it also raises the bar for desserts, sauces, and ...

In a large bowl, whisk together 2¼ cups flour, 2 tablespoons sugar, 2½ teaspoons baking powder, ½ teaspoon baking soda, and ¾ ...

Whisk together half and half, buttermilk, 2 eggs and vanilla. Add baking powder to the milk and egg mixture. Place flour, butter, salt, orange zest, and sugar in a food processor until mixture ...

Note: Confit is cured meat, slowly poached in its own fat. • 2 large chicken legs (about 1 lb., 4 oz.) Rinse and dry chicken and place in a medium-sized bowl. Add the kosher salt, rosemary, parsley, ...

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The argument is over - ancient folklore traces the history of clotted cream right back to Devon. The rivalry between Devon and Cornwall over the origins of 'clouted' cream' has increased in recent ...

British food is having a moment in the United States as Americans embrace tea parties, scones and clotted cream. Hotels and bakery counters ground these flavors in spaces that many consumers recognize ...

Many Americans have never enjoyed the heavenly taste of clotted cream, much less attempted to make their own. Known in Great Britain for centuries as well as other Commonwealth countries that share a ...