The best cream to use is fresh, that has been stood to rise from fresh milk, but, store-bought will work. Ultra-pasteurised heavy cream will clot nicely, but, the flavour will be a little less robust and the crust, a little less golden -- only a little less, but, the taste is still amazing! When cooked long enough at just the right temperature, the clots will be nice and heavy; the texture, a cross between whipped cream and butter, and tastes just as rich.
Clotted Cream Leavings
After skimming the clotted cream, the leavings leftover can be used for baking. My cream was still thick enough and plenty, so, I decided to churn it for butter (it took longer than regular churning as most of the fats were clotted during the cooking -- the rest left over will be a bit more sparse.
Use the butter and buttermilk to make cut rounds.
Cut rounds are more like American buttermilk biscuits, but rolled into a sausage and cut into discs, instead of rolled out and cut with a cutter.
Preheat the oven to 450F. Using the butter and buttermilk from the leavings, for a cup of flour, blend in about a third to a half a cup of butter. Add to it, a tablespoon of baking powder and a teaspoon of salt and about a third to a half a cup of the buttermilk until it makes a nice dough. Roll it into a fat sausage and cut rounds off of the end all the way down. Put them into the oven and bake until they have risen and then reduce the heat to between 425 and 400 and then finish baking them until they're done.