When it comes to roast dinners, us Brits are traditionalists – and we take things very seriously. Not only do we enjoy an ...

A twist on the classic Cornish pasty, this recipe by Harry Hook for Trewithen Dairy combines tangy berries and rich clotted cream in a flaky pastry shell. It is said that the Cornish pasty was ...

Many Americans have never enjoyed the heavenly taste of clotted cream, much less attempted to make their own. Known in Great Britain for centuries as well as other Commonwealth countries that share a ...

Whisk together half and half, buttermilk, 2 eggs and vanilla. Add baking powder to the milk and egg mixture. Place flour, butter, salt, orange zest, and sugar in a food processor until mixture ...

Note: Confit is cured meat, slowly poached in its own fat. • 2 large chicken legs (about 1 lb., 4 oz.) Rinse and dry chicken and place in a medium-sized bowl. Add the kosher salt, rosemary, parsley, ...

Clotted cream is a quintessential aspect of teatime in England, typically served with sweet, crumbly scones. But in other parts of the world, it's a niche item that, for the most part, flies under the ...

Scones and biscuits share a lot of similarities, but what are the true differences between the two delectable, flaky baked ...

British food is having a moment in the United States as Americans embrace tea parties, scones and clotted cream. Hotels and bakery counters ground these flavors in spaces that many consumers recognize ...