Traditional British clotted cream is truly sublime and one of the most delicious things ever conceived. The origins are disputed to be from either Devon or Cornwall (it depends on who you’re asking), but no matter where it originates, I’m thankful we have it. There are few comfort foods better than warm scones, clotted cream and strawberry preserves. It is supremely delicious and should be on everyone’s food bucket-list to try. 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 sample clotted cream and scones from an early age.
Because there is only one ingredient, getting the very 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 gone through a heating process and won’t 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.
If you’ve never had traditional clotted cream you need to make this. It’s beyond delicious!
For best results, use fresh non-homogenized heavy cream.
Pour the cream into a small, oven safe casserole dish. Place in a preheated 195°F/90°C oven and cook for 12 hours.
After 12 hours, the surface of the cream will have caramelized. Allow the cream to cool completely before wrapping with plastic wrap, then refrigerate for another 12 hours. I love the nutty flavor of the caramelized milk, however if this is something you want to skip, lower the oven temperature to 180°F/82°C.
Pour off the separated milk from the clotted cream. USE this milk to make traditional English scones.
If you prefer a consistent color throughout, mix the clotted cream again to distribute the caramelized layer. Personally, I like the rustic look of the caramelized cream.
Traditional British clotted cream, ready to use. Don’t limit this to scones, try clotted cream on regular toast or southern biscuits with jam for a delicious way to start your day.
Traditional British clotted cream on homemade scones with strawberry preserves is simplistic perfection.
Once you’ve tried the real thing, you may find it difficult to take short cuts.
Traditional British Clotted Cream
Equipment
- 8x8" or 9x9", 20x20 cm or 23x23 cm oven safe dish
- Storage container with tight fitting lid or plastic wrap
- rubber spatula
- food processor (optional for mixing afterwards)
Ingredients
- 2 cups heavy cream, good quality and fresh (If you can find the cream with at least 45% butterfat, all the better)
Instructions
- Preheat an oven to 195°F/90°C.
- Pour the heavy cream into an oven safe dish. You will need make to make sure the depth of the cream is about 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 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 to use 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.
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