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— Chef's Note —

"Bragoon had to do most of the answering, as Saro was lost in the ecstasy of scones, meadowcream, and strawberry jam." - Loamhedge

Brian Jacques has suggested clotted or whipped cream to accompany scones. I've included two variations of meadowcream here - whipped maple, and a more traditional clotted cream. The whipped maple takes no time at all, and is a sweet cream.

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How to Make Meadowcream

— Ingredients —

heavy cream
2/3 cup heavy cream
maple syrup
1/3 cup maple syrup
granulated sugar
1/4 cup granulated sugar

— Instructions —

  1. Chill a mixing bowl and large balloon whisk in the freezer (about 10 minutes).
  2. Whisk all three ingredients until texture has stiffened. (Be careful not to overbeat the mixture into butter! If you're using an electric mixer, stop before the cream has set and finish whisking by hand.)

How to Make Clotted Meadowcream

— Ingredients —

heavy cream
2 cups heavy cream

— Instructions —

  1. Cook in top of double boiler over simmering water until reduced by half. (Do not agitate the cream in any way).
  2. Pour all into a bowl, including any crust that has formed.
  3. Let stand (about 2 hours).
  4. Refrigerate (at least 12 hours).
  5. Mix crust into cream before serving.