Clotted cream is a luxurious, thick cream originating from the southwest of England, particularly Devon and Cornwall. Traditionally served with scones and jam during cream tea, this rich dairy spread boasts a silky texture and a deep, nutty flavor, thanks to its unique slow-cooking process. Its golden crust and ultra-creamy consistency make it a standout addition to both sweet and savory dishes. Though once only available in specialty shops, you can now recreate this British classic in your own kitchen with just one simple ingredient.
Ingredients
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Heavy cream (not ultra-pasteurized) – 4 cups (1 quart)
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Substitute: Use pasteurized (not ultra) cream with at least 36% fat.
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Optional: A pinch of sea salt for flavor (added after baking)
Note: Ultra-pasteurized cream won’t produce the proper texture, so always check the label.
Step-by-Step Cooking Instructions
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Preheat your oven to 180°F (82°C).
Use the lowest setting your oven allows if it doesn’t go this low. -
Pour the cream into a shallow, oven-safe glass or ceramic dish.
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The cream should be about 1.5–2 inches deep for best results.
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Bake uncovered for 12 hours.
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It’s best to do this overnight. Avoid stirring!
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Cool completely, then cover and refrigerate for at least 8 hours.
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Skim the thick top layer of clotted cream into a jar or container.
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The liquid underneath can be used in baking, smoothies, or tea.
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Optional: Stir gently for a smoother consistency, or leave it chunky for rustic texture.
Pro Tips and Cooking Techniques
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Use high-fat cream (over 36%) for the best yield and creaminess.
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Don’t stir during baking – this allows the cream to form its signature crust.
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Use a wide, shallow pan to ensure even thickening and better crust development.
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A thermometer can help ensure the oven stays around 180°F for consistent results.
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Refrigerate for longer (12–24 hours) for an even thicker result.
Variations and Customizations
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Vegetarian: Already suitable – just check that your cream is free from gelatin.
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Lactose-Free: Use lactose-free heavy cream, though results may vary slightly.
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Infused: Add a vanilla bean or citrus zest to the cream before baking for a twist.
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Low-fat version: Not recommended – clotted cream requires high-fat content to set properly.
Regional Adaptations:
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Serve with American-style biscuits instead of British scones.
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Pair with strawberries or lemon curd for a modern twist.
Serving Suggestions
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Classic: Spread on warm scones with strawberry jam for a traditional cream tea.
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Dessert topper: Dollop over pies, crumbles, or pancakes.
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Savory: Try it on baked potatoes or as a buttery spread on toast.
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Garnish: Dust with powdered sugar or top with fresh berries.
Pair With:
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Earl Grey or English Breakfast Tea
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Sparkling wine or prosecco for a brunch treat
Nutritional Information (per tablespoon)
(Approximate values based on standard heavy cream)
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Calories: 55
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Fat: 6g
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Saturated Fat: 3.5g
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Carbohydrates: <1g
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Protein: <1g
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Calcium: ~2% DV
Frequently Asked Questions (FAQs)
1. Can I use ultra-pasteurized cream?
No – it won’t clott properly. Look for pasteurized heavy cream.
2. How long does clotted cream last?
Store in the fridge for up to 5–7 days in an airtight container.
3. Can you freeze clotted cream?
Yes! Freeze in a sealed container for up to 3 months. Thaw in the fridge and stir gently before using.
4. Why didn’t my cream thicken?
Possible reasons include using ultra-pasteurized cream, incorrect oven temperature, or not chilling long enough after baking.
5. Can I make it in a slow cooker?
Yes! Set on low for 10–12 hours with the lid slightly ajar.
Closing Thoughts
Making clotted cream at home is easier than you think – and the reward is a rich, dreamy spread that elevates any breakfast or dessert. Whether you’re hosting a tea party or treating yourself, this clotted cream recipe brings a taste of English tradition right to your table. Give it a try and let us know how it turns out – we’d love to hear from you!
