Using clotted cream instead of butter in cake recipes

[soupyspoon]

I obviously cant use recipes where you create breadcrumbs with the flour but neither can I use recipes where you melt down the butter, as the cream wouldnt react that way would it?

If someone has some easy cake recipes where I can use clotted cream, I have quite a lot of it, I would be grateful. Or in fact double cream, is that fatty enough to replace butter?

Not sure about clotted cream but I suspect muffins type recipes where you combine all wet ingredients + all dry then mix together. With double cream you can make it into butter just whisk until it seperated into butter and buttermilk. Use butter for whatever use buttermilk for scones.