For Homemade Clotted Cream:

1. Preheat oven to 180°F (80°C). Pour heavy cream into a shallow, oven-safe dish (e.g., a ceramic pie dish or a small roasting pan) ensuring it's no more than 2 inches deep.

2. Bake for 8-12 hours, or until a thick, golden-yellow crust forms on the surface and the cream underneath has thickened considerably. Do not stir.

3. Remove from oven and let cool completely at room temperature.

4. Once cool, cover and refrigerate for at least 8 hours, or preferably overnight.

5. The next day, carefully spoon the thick, clotted cream from the top into a clean container, leaving behind any thin liquid (whey). Store refrigerated for up to 4-5 days.

For English Scones:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.

3. Add the cold, diced butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs with a few pea-sized pieces of butter remaining. Work quickly to keep the butter cold.

4. Make a well in the center and pour in most of the cold milk. Mix with a butter knife or your hand until the dough just comes together. If it's too dry, add a little more milk, a tablespoon at a time. Be careful not to overmix.

5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 1 inch (2.5 cm) thick. Avoid kneading.

6. Using a 2-inch (5 cm) round cutter, cut out scones. Push the cutter straight down without twisting. Gather the scraps, gently re-pat, and cut out more scones until all dough is used.

7. Place the scones on the prepared baking sheet. If desired, brush the tops with a little milk or beaten egg for a golden finish.

8. Bake for 12-15 minutes, or until well-risen and golden brown on top.

9. Let cool slightly on a wire rack. Serve warm with homemade clotted cream and rose jelly.