dairy by product used to make some varieties of scones
Clotted cream Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts".[1] It forms an essential part of a cream tea.
Colby cheese Colby is similar to Cheddar, but does not undergo the cheddaring process.[3] Considered a semi-hard cheese, Colby is softer, moister, and milder than cheddar because it is produced through a washed-curd process.[4] During this process, the whey is replaced with water during the cooking time, reducing the curd's acidity, and resulting in Colby's characteristically mild flavor. As with most other cheeses, it takes a little more than a U.S. gallon of milk to produce one pound (just over 8 liters for a kilogram) of cheese. Monterey Jack cheese is produced almost identically to Colby, but Colby is seasoned with annatto which gives it a sweet nutty flavor and its orange color.[3]