Nothing beats slathering clotted cream on a scone, then adding some amazing jam to top it off! You can make clotted cream at home easily, no need to buy it in the store. This is also known as Devonshire cream and Cornish cream!
This pairs perfectly with my blueberry scones or raisin scones recipe!
Homemade Clotted Cream
This is a scones game changer, folks. This tastes just as good as the clotted cream I’ve enjoyed at all the Fairmont hotel high tea’s that I love to go to! I’ve always known how to make clotted cream, having read up on it years and years ago, but it’s a two day process so I’ve never tackled it.
It’s not a lot of work, at all, by the way, but you do have to heat it in the oven for 12 hours overnight, then leave it in the fridge for another long stint (I did 24 hours and it worked perfectly). So it’s just time, and remembering that you have it in the oven!
What is Clotted Cream?
Clotted cream is a thick, spreadable cream that is made from a process of indirectly heating cream slowly, and on a low temperature so that the cream content rises to the top and “clots” together, basically leaving a watery whey liquid underneath that can be discarded. You then scoop that top layer off, mix it together if the crust is thick, and slather all over scones.
How to Make Clotted Cream
The steps are super easy, and it’s one ingredient! I do think that some of the clotted cream I have had in restaurants is sweetened with sugar, so you can add some to your liking at the end. I find the sweet cream is perfect as-is, with jam slathered on top!
- Pour heavy cream into a casserole dish making sure that the cream isn’t more than three inches deep.
- Place in an oven heated to 180°F.
- Leave in the oven undisturbed to curdle for 12 hours.
- Remove and set on the counter to cool, trying not to disturb the layers too much.
- Refrigerate for 12 hours or overnight.
- Scoop the top layer off, then mix vigorously to combine.
The Type of Cream to Use
While I haven’t seen any here in Canada, you cannot use ultra-pasteurized cream in this recipe, the yield won’t be the same. You can use plain old pasteurized cream just fine.
While the recipes I have seen online call for 40% milk fat, the cream shown in this recipe was a 35% whipping cream and just look at that gorgeous clotted cream it yielded! Don’t fuss about that 5%, use what you have on hand.
This is an excellent way to use up cream that might be going bad soon!
Storing Clotted Cream
Now that you’ve made it, it’s time to store your bounty!
- Refrigeration : you can store this in the fridge in a closed container for 3-4 days safely.
- Freezing : yes, you can freeze clotted cream! Even though this is a small batch and yield only about a cup of clotted cream, I am going to put half in the freezer for another time and eat half over the next few days on scones. The texture WILL change, but just whip it again to try and smooth it.
- To defrost frozen clotted cream, move the cream from the freezer to the fridge and thaw overnight. Once the clotted cream has been thawed completely, give it a quick whip with a fork and it’s ready to use.
Karlynn’s Tips and Tricks
- You SHOULD have a thick, yellow crust! A lot of people freak out, but real clotted cream has that thickened crust on top. You simply mix it in at the end. The heat cause the fat molecules to rise to the top, concentrating all the beta carotene in that one area, which then turns it yellow!
- There is a big debate over whether jam first, or clotted cream first. I prefer the clotted cream on the bottom. I’m sure I’ll go to British hell for that. (no really, this is an actual thing)
- If you can, cook this at 175°F if you oven goes that low. If you have an oven that runs hot, I would cook this during the day from 8 am to 8 pm and check on it (without moving it!) periodically. IF the tops BROWNS, it’s ruined. I thought my new oven would be too hot as it’s all gas, but 180°F was perfect for 12 hours.
When I first took it out of the pan, I thought “what is this thick, un-spreadable gunk?” Then I clued in that you really do have to mix it up to get a lighter, smoother product.
Let me know if you try it in the comments below!
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How to Make Clotted Cream
- Prep Time
- 1 minute
- Cook Time
- 12 hours
- 16 servings
- Karlynn Johnston
- 2 cups of heavy cream (pasteurized is ok, ultra pasteurized is not)
- First, realize that this is a two day process and plan accordingly! It's worth it!
- Preheat your oven to 175°F - 180 °F.
- Pour the heavy cream into a casserole dish, making sure that the cream is no deeper than 3 inches. ( it won't curdle properly)
- Place the uncovered casserole in the warm oven and leave overnight. Do NOT disturb it!
- After the 12 hours is up, remove the dish from the oven.
- Set it aside to cool, then cover with plastic wrap and refrigerate until the next day. It needs to be cold for a good 24 hours.
- After you have refrigerated it all night, spoon the thickened crust and the thick TOP cream into a jar, leaving the liquid cream at the bottom. Discard the bottom cream, mine wasn't fit to be used in anything to be honest.
- Mix the cream together quite vigorously. The top yellow crust needs to be combined with the thinner clotted layer. Mix until they are combined together. You will have smaller pieces of the yellow crust mixed throughout by the end.
- Spread on scones with jam and enjoy!
- Calories show are for the entire 2 cups of cream, you do discard some, but really, it will be close
- Calories are for a tablespoon of clotted cream
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.