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Dreaming of Clotted Cream

Andria Sep 11, 2009 08:32 PM

I have been having a craving for fresh scones & clotted cream since last weeks chowdown. The Sparrow is a little far from the West Island... any place I could pick some up that would be a little closer?

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  1. Haggisboy RE: Andria Sep 11, 2009 10:56 PM

    Can't say as I'm sure that either place will satisfy your craving, but you could try The Bramble House http://www.bramblehouse.net/ in Pointe Claire. Or Muir's Bakery in Alexandria, just over the border in Ontario (they used to be in Verdun but moved): http://www.sdgonline.ca/directory-lis...

    Call both places first before wasting your time.

    5 Replies
    1. re: Haggisboy
      Andria RE: Haggisboy Sep 12, 2009 02:24 PM

      Thanks Haggisboy. I have heard about this place, but always forgot to look into it. I went today and purchased the devon double cream as a replacement. Just snacked on it... good, but not quite right. Maybe I need those fresh scones from the Sparrow too.

      1. re: Andria
        souschef RE: Andria Sep 12, 2009 08:26 PM

        Are the scones at the Sparrow light, fluffy, circular things that come apart easily so that they can be filled with cream, jam, etc.? I have seen far too many hard, wedge-shaped "scones" that could easily be used as targets for skeet shooting.

        1. re: souschef
          Andria RE: souschef Sep 12, 2009 08:43 PM

          Wedge shaped for sure, but not hard or dry. Honestly, I have always felt scones were just supposed to be hard & dry until I had the one last week. I also disliked madeleines for the same reason until Europea changed my mind.

          1. re: Andria
            financialdistrictresident RE: Andria Sep 17, 2009 05:31 AM

            Andrea, I too thought scones were supposed to be dry and hard. Where did you have the scone that you liked?

            The scone I had at The Sparrow last week was so soft and crumbly . . .Also enjoyed clotted cream which I had for the first time at The Sparrow. It's right up there with lemon curd.

          2. re: souschef
            kpzoo RE: souschef Sep 13, 2009 06:20 AM

            It was a wedge, but it was not hard.

            If you want light fluffy circular scones in Montreal, I suggest you check out Gryphon d'or on Monkland near Hampton in NDG - they specialize in scones & shortbread.

      2. kpzoo RE: Andria Sep 12, 2009 05:59 AM

        You can get Devon cream in a little glass bottle at the cheese store at Atwater Market. Very similar to what I had at The Sparrow and should hopefully take care of your craving. It may not technically qualify as "clotted cream" but it's close.

        If I remember correctly, the bottle looks like this:



        1. SnackHappy RE: Andria Sep 12, 2009 06:01 AM

          It might not quite be clotted cream, but you can find Devon double cream in most gourmet stores and even some supermarkets.

          1. l
            londonbound RE: Andria Sep 13, 2009 08:50 AM

            They usually have Devonshire clotted cream at Bramble House (we go there at least once a month). It's in a small fridge towards the back of the store. I've also seen clotted cream at Cavallaro's in the Marche de l'Ouest. As for the scones, check out the amazing recipes at www.epicurious.com.

            1 Reply
            1. re: londonbound
              Andria RE: londonbound Sep 13, 2009 05:52 PM

              Bramble House has the Devon double cream, but they do not carry clotted cream. I bought the double cream anyways because it was similar and it has somehow satisfied my craving.

            2. w
              Whygee RE: Andria Sep 17, 2009 10:01 AM

              I don't know the difference between clotted cream and Devon cream, but Devon cream is available at Intermaché on Mont-Royal/Boyer and Milano (Little Italy).

              4 Replies
              1. re: Whygee
                pyropaul99 RE: Whygee Sep 17, 2009 04:00 PM

                Devon cream, aka double cream is 48% milk fat; clotted cream is more like 75% and it has been "cooked" in some way and has a thick sort of skin on top ... at least, the real thing back in the UK does. Don't get me started on how crappy the cream is here - what with all the gums and additives to make it look like it would be if it was made properly in the 1st place. Cream should contain cream and nothing else!


                1. re: pyropaul99
                  carswell RE: pyropaul99 Sep 18, 2009 07:31 AM

                  Hear, hear!

                  That said, only cream and bacterial cultures are listed as ingredients on the packaging for Liberté crème fraîche.

                  You might also want to check Marché des Saveurs and other specialty stores. They used to sell unadulterated cream from Lait d'Antan (Ferme Bord des Rosiers), which may no longer be around. These days they stock 45% crème à l'ancienne from La Ferme Groleau/Beurrerie du Patrimoine. Don't have a container handy, so I can't check, but I believe it's gum- and additive-free. www.fermegroleau.com

                  1. re: carswell
                    pyropaul99 RE: carswell Sep 18, 2009 08:05 AM

                    The Lait d'Antan cream was pretty good, but not as "creamy" as real double cream (maybe the 45% versus 48% makes the difference). I don't know why Liberté don't sell organic unadulterated cream - they certainly have all the right ingredients for it and I do like their other products. Perhaps there just isn't the demand as the gloopy gum-laden mainstream varieties have conditioned people into thinking that's what cream should be like :( It's especially surprising given that Quebec is the main dairy province in Canada and, with its French culture, one would think there would be strong enough demand for the real thing.


                    1. re: carswell
                      cherylmtl RE: carswell Sep 21, 2009 09:47 AM

                      Yes, the Ferme Groleau cream is indeed gum- and additive-free. And the taste and texture of it put all those additive-laden creams to shame!

                2. Michelly RE: Andria Sep 17, 2009 04:21 PM

                  I have a recipe for it that I never tried (but if I need it, I can make it)!

                  Let FRESH, HIGH-FAT, UNPASTEURIZED CREAM stand at room temp for 12 hours in Winter (6 in Summer), then put over low heat until rings form on the surface but cream does not boil. Store in cold place for at least 12 hours. Skim the thick, clotted cream from the surface and serve with scones and/or fresh fruit.

                  5 Replies
                  1. re: Michelly
                    SnackHappy RE: Michelly Sep 18, 2009 05:49 AM


                    Good luck finding that in this province. Your recipe might as well call for unicorn milk.

                    1. re: SnackHappy
                      Shattered RE: SnackHappy Sep 22, 2009 06:36 AM

                      That made milk come out my nose!

                      1. re: Shattered
                        moh RE: Shattered Sep 22, 2009 08:47 AM

                        Shattered, can you make special clotted cream out of that milk? Please report back.

                        1. re: moh
                          hungryann RE: moh Sep 22, 2009 10:27 AM

                          Probably, but it would be snotted cream.

                          1. re: hungryann
                            C70 RE: hungryann Sep 22, 2009 11:56 AM

                            LOL, this thread is all kinds of disgusting.

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