Clotted cream yoghurt update!

I wrote recently about my successful yoghurt making and my attempt to make yoghurt with some left over clotted cream. I thought it would give a lovely rich flavour, and when I made it and looked at it after it had been sorting itself out over night it certainly looked wonderful! Golden and rich, it looked exactly the sort of delicious topping which would be good with some cherries and peaches I happened to have.

Sadly it’s good looks belied the actual result. The golden crust was just a layer of yellow butter fat… not nice at all to eat, and the yoghurt, although edible did have a funny sort of odd peculiar taste… I won’t be trying this again!

However, not wanting to waste anything as usual, I pondered on what I could use the butter fat for… and thought of scones! I ended up making rather a lot because I had rather a lot of buttery stuff, so instead of just making one sort of scones I made three… and good gracious! They were delicious!

The scones on the left are cheddar cheese scones with pecorino cheese on top, the ones top right are currant and cherry scones, and the two smaller ones are pesto scones – I mixed some home-made pesto into the mix – not too much, but just enough to give a subtle flavour, and I put some pine nuts and pecorino on top.