How to Make Clotted Cream

Nothing beats slathering clotted cream on a scone and then adding some amazing jam to top it off! You can easily make clotted cream at home; there is no need to buy it in the store. It 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. It tastes just as good as the clotted cream I’ve enjoyed at all the Fairmont Hotel high teas 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, but you 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; remember that you have it in the oven!

What is Clotted Cream?

Clotted cream is a thick, spreadable cream made by indirectly heating cream slowly and at 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 it all over the 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 that 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, ensuring 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.
• Enjoy!

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 will be lower. 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 35% whipping cream. 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 safely store this in the fridge in a closed container for 3-4 days.
• Freezing: yes, you can freeze clotted cream! Even though this is a small batch and yields 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 whip it again to try to 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 causes the fat molecules to rise to the top, concentrating all the beta-carotene in that area, turning it yellow!
•  There is a considerable 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 your oven goes that low. If you have an oven that runs hot, I would cook this during the day from 8 a.m. to 8 p.m. and check on it (without moving it!) periodically. If the top 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 concluded that you really have to mix it up to get a lighter, smoother product.

Let me know if you try it in the comments below!

Happy cooking!

Love,

Karlynn