Clotted Cream: How to Make It

What is clotted cream?

Clotted cream, sometimes called Devonshire or Cornish cream, is a thick, spoonable cream traditionally made by slowly heating unpasteurized full-fat cow's milk in shallow pans. The cream rises to the surface and forms a soft, golden crust. When it cools, you have something that is rich, slightly nutty, and somewhere between butter and whipped cream in texture.

In Britain, it shows up on the table at afternoon tea, served with scones and jam. The order, depending on whether you are in Devon or Cornwall, is a matter of friendly debate. We make our own version at Savannah Scone Company for our Royal British scones.

How to make clotted cream at home

Real, traditional clotted cream uses unpasteurized milk and a very slow, low heat. A common home approach uses heavy cream (not ultra-pasteurized, since UHT cream will not set properly) and a low oven.

Ingredients

• 2 cups heavy cream (not ultra-pasteurized)
• One shallow oven-safe baking dish

Method

1. Pour the cream into a shallow baking dish so it is about an inch and a half deep.
2. Bake at 180 degrees Fahrenheit for about 12 hours. Yes, twelve hours. Overnight is easiest.
3. The surface will form a thick, lightly golden crust. That is what you want.
4. Cool to room temperature, then refrigerate for another 8 hours.
5. Lift the thick clotted layer off the top with a spoon. Stir gently to combine. Use the remaining thinner cream for cooking or coffee.

How to serve it

Spread it on a freshly baked scone with a spoonful of good jam. We use it on our Royal British scones with housemade lemon curd. If you want the full experience, come find us on Tuesday or Thursday when our Royal British selection is at its best.

A note on tradition: in Devon, the cream goes on first, then the jam. In Cornwall, jam first, then cream. We are not picking sides.