It’s on a very low setting after the first bit. 🙂 I’ve heard people have made it in a slow cooker so you could try that. I’ve had better luck in the oven, though. If it’s going to use too much electricity (definitely a concern right now!) I’d just go buy it – it could turn out to be less expensive!

Yep, you can use the whey in place of some of the milk. I do still use some milk (or cream) when I make scones, though. I usually use any whey from clotted cream or yogurt right away but you can freeze it. If you freeze in small quantities that’ll make it quicker to thaw and you could also easily add it to smoothies!

I did ask this on the scone recipe page. Regarding the whey, you say it can be used in the scone recipe–Is the whey the substitute for the milk?
Can the whey be frozen for later use?
If the whey can be frozen, I hope; then the whey from homemade yogurt can be frozen too?
This would be such a bonus I think for future baking (maybe another hedge against recession?) Someone recently commented on another page about the throwing out of the whey and it should not be put down a sink drain. If it can be frozen, that certainly solves that waste problem. Otherwise, just pre-plan recipes the week you make clotted cream or yogurt.
I’ll try freezing some of the clotted cream to see how it thaws. I like the idea of freezing the scones uncooked too.
Thanks.

I just now saw your comment! Thank you for sharing that – I’ve wondered how it would work in an air fryer! Did you cover the top with foil?

I’ve had that happen, too! Usually because I didn’t get enough whey drained off or it needed to chill in the fridge longer after draining off the whey. And some brands of cream I’ve tried just don’t seem to work as well as others. It often takes a few tries to find the right cream and method/timing that works for your oven. I’m glad you were able to get good results the third time! How long did you leave the cream in the oven without foil?