What a treat!!!

Put on scones, English muffins, & add jam maybe on the English muffins.

Double cream is not the same as clotted cream. It is just like a heavy cream but slightly richer and with a higher butterfat content - can be whipped, poured over fresh fruit or pie. Anything you would use heavy cream for, Would make for a very soggy scone.

Since it is a fresh dairy product, I wonder what exactly it is that can be left sitting on top of a refrigerator for several months...........:-)

Thanks, gardengal... there's always dipping the scone in it, right?! That's how I'd do it...LOL!

From Chef Google: English Double Devon Cream created by Christopher Brookes is a genuine Devon Creamproduced in the southwest of England. This rich, buttery spread is perfect on scones, muffins, fresh fruit and as a gourmet ingredient in sauces and desserts. C. Brookes Manor Double Devon Cream is made with pure 100% pasteurized milk.

I think the jar says only that it must be refrigerated after opening. I hope... Thanks all! I will have to take the plunge and open it and taste it. I truly had forgotten all about it until this morning when I went to put an empty egg carton up there & it wouldn't go. :-0

Double cream and clotted cream are not the same animal at all.

Clotted cream is double cream that is heated in a pan in the oven until it clots.

To use double cream, whip it, taking care not to over whip or you'll get butter.

You can use it on scones, or in a Victoria sponge....cut in half with a layer of strawberry jam and the whipped cream

Or unwhipped in sauces.

My only worry is that you've kept it on top of the fridge and not in it lol.

https://www.tamarvalleycottages.co.uk/blog/home-made-clotted-cream-recipe

If it is the English Devon with the blue band label it needs refrigeration.

Well phooey. I guess better safe than sorry so I will pitch it :-(

Just make sure it says so on the label. I have a favorite clotted cream that is shelf stable. Can't find it in the US.

They get the clotted creams and such in jars, shelf stable in the UK and Europe. Not readily available in the states. I think that's where some of the confusion comes from in here.

I would never buy shelf stable cream. Sounds vile. Got to be fresh from the chiller cabinet. Just as I would never buy UHT milk. Yuk.

I first saw shelf stable milk in aseptic cartons in the UK. So yes, humans can create shelf stable milk products. Think condensed milk in cans or jarred white pasta sauces. Not the same taste, but a viable product. I can't eat it either way, lol! I'm saving myself for the real deal at my next afternoon tea in London . . .

We eat very little cream but when we do it's a treat and has got to be worth it. We get this double cream. You can stand a spoon in it. https://www.ivyhousefarmdairy.co.uk/

Here we can’t easily get clotted cream so it is usualy to serve scones with firmly whipped cream.

I actually prefer shelf stable (UHT) cream for whipping. It doesn’t go all yellow and weepy on a cake the next day and I prefer the mouth feel, which is very smooth and creamy and not oily at all.

There is no 'next day' for anything creamy in our house. 😉

For whipping I use a mixture of single and double cream. Or buy specific whipping cream. The double cream I buy is unwhippable, it's so thick. But I really couldn't contemplate UHT. Got to be fresh for me.

If you can't get fresh double cream and you have an urge to eat scones, you can use marscapone.