Whenever I visit the UK or Ireland I always eat at least one currant scone with clotted cream. Ok, one a day. Hey, don’t judge me until you’ve tried one. Then you’ll understand and will also be on the scone and clotted cream diet!
I was so excited to realize that I can make British-style clotted cream at home to eat on my favorite fresh-from-the-oven currant scones. It’s so easy. If you can pour cream into a dish, you can make homemade clotted cream!
- 0.1 What is Clotted Cream?
- 0.2 What to Do with Clotted Cream?
- 0.3 Clotted Cream FAQ
- 0.4 How to Make Homemade Clotted Cream
- 1 Easy Clotted Cream Recipe
The hardest part of the recipe? Waiting the 24 hours you need to bake, and then cool, the delicious cream before devouring it.
Some of you are probably salivating at the thought of slathering fresh clotted cream on a scone and then topping it with jam (or the other way around, depending), while others are probably wondering, what in the world is clotted cream? What is clotted cream used for?!
What is Clotted Cream?
Don’t be put off by the name! Clotted cream, sometimes also called Devonshire or Cornish cream, is a thick cream that often accompanies scones in the UK. The slow heating and cooling process allows the cream to separate and for the “clots” to rise to the surface. Made from cow’s milk (well, cream) this is not a low fat food. The fat is what makes it so creamy and to die for delicious!
The texture and taste of clotted cream can vary, depending on the cream you use and how you bake it, as you’ll see via my experiments below. The taste is unique and not like anything we typically eat in the US – like a cross between butter and unsweetened whipped cream.
You can easily make a batch using my easy clotted cream recipe below. Another option is order a small 1 oz jar of clotted cream to try before making it at home.
Clotted cream is absolutely delicious slathered on these fresh-from-the-oven currant scones. Clotted cream and scones are perfect for hosting an afternoon tea, birthday party, office party, shower, holiday party…or a delightful afternoon treat with a steaming hot London Fog, Fresh Mint Tea or Earl Grey.
What to Do with Clotted Cream?
Here are some other uses for clotted cream. Besides the typical scones and clotted cream pairing, it’s amazing slathered on…
- quick breads
- Irish soda bread
- french toast
- treacle tart
- German Stollen bread
You can also use clotted cream in…
- ice cream
- caramel sauce
- chocolate truffles
Clotted Cream FAQ
Can I freeze clotted cream?
Yes! Freezing clotted cream is easy, just put it in a freezer safe container. But I seriously doubt you have any left over to freeze.
How many calories are in clotted cream?
Do you really want to know that? It’s made from heavy cream so looking at the calorie count on the heavy cream you choose to use will give an idea.
Can you make slow cooker clotted cream?
Yes! I always make it in the oven but from what I’ve been told, you can use a slow cooker instead.
Where can I buy clotted cream in the USA?
If you’d rather buy clotted cream than make it, try Trader Joe’s, Whole Food or Wegmanns. Or grab a jar of clotted cream here on Amazon.
Where can I buy individual portions of clotted cream?
You can get little 1 oz jars of clotted cream right here. How cute would individual jars be for brunch, tea or a shower?
What kind of cream should I use?
First, use the highest quality cream you can (organic, grass-fed, local, etc). Second, only use pasteurized cream, NOT pasteurized cream. The ultra-pasteurized stuff just doesn’t work. I’ve tried it (see “Round 1” below) and I can say from experience, you’ll get the very best results with pasteurized cream and will be disappointed if you use ultra-pasteurized. Where to find non-ultra-pasteurized cream? I get it from my local co-op or Whole Foods.
Creme fraiche vs clotted cream…what’s the difference?
While both are made with heavy cream, they are quite different. Creme fraiche is made by adding buttermilk, whereas clotted cream has nothing added to it. Creme fraiche develops by sitting at room temperature, while clotted cream needs to be baked. Creme fraiche is a “soured cream” that has a tang. Clotted cream is more like butter or very thick whipped cream. Click here for my easy creme fraiche recipe!
How to Make Homemade Clotted Cream
I recently made four batches of clotted cream to see what works the best. Here’s what I found…
I poured a pint of heavy cream into a 9 x 9 glass baking dish and let it sit uncovered in a 180 F oven for 12 hours. This is what it looked like at the end of those 12 hours:
The yellow stuff on top is the clotted cream. I spooned it into a jar and used the milky leftovers in a batch of scones. It’s always a good idea to make clotted cream the day before you want to make scones so you don’t waste any cream.
For this round, I used a pint of heavy cream from Trader Joe’s – just the regular old heavy cream. Later I realized that it was ultra-pasteurized, which clotted cream experts advise against using. I found that it worked ok but I preferred the cream that was made with local organic pasteurized cream (see Round #3).
This batch of clotted cream tasted good but was a bit gritty and had the worst texture of the three rounds.
The second time around, I did everything the same, except that I covered the dish with foil. I thought that might create a smoother texture. Here’s what the cream looked like after 12 hours in the oven:
This batch wasn’t gritty…but it was soupy.
You can see in the photo above that the texture was quite different from the first round. And the only difference was that this batch was covered in foil!
I liked the taste of this batch, and it was smoother than the first, but it was a little too runny for scones.
The first batch was too gritty, and the second too runny, but the third batch was perfect!
When I realized that I’d been using ultra pasteurized heavy cream I decided to try two pints of local, organic, pasteurized heavy cream. I used a larger baking dish and left it uncovered, but the cream was in the oven at the same temperature for the same amount of time. After 12 hours, the clotted cream looked like this:
As I mentioned, this was my favorite batch by far! The clotted cream was smooth, thick, and rich. The perfect texture for scones. After separating the clotted cream from the liquid cream and then chilling the clotted cream overnight, this is what it looked like:
The texture was buttery smooth, easy to spread on a scone, and delicious with jam. Success!
The only downside to this batch was that only half of the cream clotted. That part was out of this world, but I was left with a small jar of liquid cream. I used it in other baking recipes, so it didn’t go to waste, but I was disappointed that this round didn’t make very much clotted cream.
I’m thinking that one pint of the local, organic, pasteurized cream in an uncovered dish will be perfect. I’ll let you know!
Update: I was right! I made another batch using one pint of organic, pasteurized cream (which I picked up at Whole Foods) in an uncovered dish and it turned out perfectly. I had a little bit of liquid left over, just enough for a batch of scones. Yum!
I recently heard someone swear by this next method because it results in completely smooth and creamy clotted cream with none of those thick butter-like pieces. I gave it a try and wanted to share it with you!
Here’s what you do:
- Heat oven to 360F
- Cover clotted cream with foil
- Place in oven once it’s pre-heated
- Turn the oven off
- Take it out after 12 hours
- Chill in the fridge for 12 hours
- Scoop clotted cream into a dish
Here’s what my clotted cream looked like after following this method (this was after baking and chilling)…
My clotted cream was definitely smoother and creamier! I loved that there were no chunky bits and it wasn’t gritty or lumpy at all. There was still a fair amount of whey, but that’s to be expected.
A tip: if you make your clotted cream this way, be careful to transfer as little whey as possible when you scoop out the clotted cream. I think I got a little too much in mine and that made it runnier than normal.
That said, it did thicken up after another 12 hours in the fridge. But it didn’t have the same butter-like consistency that I usually get. It still tasted amazing, even if it wasn’t as spreadable. Verdict: if you don’t want to leave your oven on for 12 hours, give this method a try!
- 1 pint heavy cream , (not ultrapasturized)
- Heat oven to 180 F.
- Pour heavy cream into a 9x9 pan. Place in oven uncovered. Bake for 12 hours.
- Spoon the thick "clotted" clumps cream into a jar or bowl and chill in the fridge for 12 hours.
- Spread on scones, top with jam or lemon curd, and enjoy with a cup of tea!
- For best results, use the highest quality cream you can (organic, grass-fed).
- Avoid using ultra-pasturized cream.
- If you don't want to leave your oven on for 12 hours, heat the oven to 360F, cover cream with foil, and place in the oven once pre-heated. Turn off oven. Take cream out after 12 hours. Or use a crockpot.
- Use the left-over liquid cream in a batch of scones or other baked goods.
- Spread cooled cream on scones and top with jam. Mmmm....
- Clotted cream has a short shelf-life (3-4 days) but you can freeze it. You probably won't have any left over, though!
Rather buy clotted cream than make it?
And then add a jar of lemon curd….
…and strawberry jam!
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