Traditional British clotted cream is genuinely sublime and one of the most delicious things ever conceived. While the origins are disputed (Devon or Cornwall, it depends on who you’re asking), I’m thankful we have it no matter where it originates. Few comfort foods are better than warm scones, clotted cream, and strawberry preserves. It is supremely delicious and should be on everyone’s bucket list. Clotted cream is easy to make, and the results are spectacular. Growing up in my mother’s English-style tea room/restaurant in Houston, I was fortunate enough to sample clotted cream and scones from an early age.
Since there is only one ingredient, getting the best cream you can find is essential. I’m fortunate to have a local store that carries fresh cream from Amish and Mennonite farms. Ultra-pasteurized or homogenized milk will not work for this recipe. Pasteurized milk has already been heated and won’t be set properly because clotted cream must be slowly cooked for 12 hours.
While cooking, the milk will separate from the caramelized cream top, but don’t throw that out! The leftover milk can make traditional scones.
Traditional British Clotted Cream
- 8x8" or 9x9", 20x20 cm or 23x23 cm oven safe dish
- Storage container with a tight-fitting lid or plastic wrap
- rubber spatula
- food processor
- 2 cups heavy cream, good quality and fresh (If you can find the cream with at least 45% butterfat, all the better)
- Preheat an oven to 195°F/90°C.
- Pour the heavy cream into an oven-safe dish. Be sure the depth of the cream is about (1-1½" or 2.5-3.8cm) deep.
- Place in the oven overnight or for 12 hrs. Do not stir.
- Remove the dish from the oven and rest at room temperature for 1-1½ hrs until cool. Do not stir. Once the cream has cooled, cover it with plastic wrap and refrigerate overnight or for an additional 12 hrs.
- Remove the dish from the refrigerator. The cream will be separated at this point. Pour off and save the liquid for another purpose, such as making scones or biscuits. Scoop the cream solids into a container with a tight-fitting lid and refrigerate. Use the fresh clotted cream on fresh warm scones or biscuits.