British Clotted Cream

British Clotted Cream is a luxurious, silky spread with a rich, buttery texture and a subtle sweetness. Traditionally served alongside scones and jam during afternoon tea, this iconic treat is as indulgent as it is simple. Whether you’re hosting a tea party or simply craving a taste of England, clotted cream is an absolute must-have for an authentic experience.

The first time I tried clotted cream was during a trip to the English countryside. Sitting in a cozy tea room, I slathered it generously over a warm scone with a dollop of strawberry jam. One bite and I was hooked—its velvety texture and rich flavor were unforgettable. Back home, I knew I had to recreate that experience, and now, this clotted cream recipe is a staple for special occasions in our family. It’s a taste of England in every bite!

•Versatile Treat: Pairs beautifully with scones, toast, or even pancakes.

•Simple Ingredients: Made with just one ingredient—heavy cream!

•Authentic Experience: Elevates any tea-time gathering to British royalty status.

✔Ingredients Notes for British Clotted Cream

•Heavy Cream: Use high-fat cream (at least 36% fat) for the best results. Avoid ultra-pasteurized cream, as it may not clot as well.

✔Recipe Steps

Ingredients:

•4 cups heavy cream (not ultra-pasteurized)

Directions:

1.Preheat Your Oven:

•Preheat your oven to 180°F (80°C).

2.Prepare the Cream:

•Pour the heavy cream into a shallow, oven-safe dish. The cream should be about 1–2 inches deep in the dish.

3.Bake:

•Place the dish in the oven and bake for 10–12 hours. The cream will develop a thick, golden crust on top.

4.Cool:

•Remove the dish from the oven and allow it to cool to room temperature. Once cooled, cover it and refrigerate for at least 8 hours.

5.Separate the Clotted Cream:

•Gently skim the thick, clotted layer of cream from the top and transfer it to a jar. Discard or reserve the liquid whey for other uses, like baking or smoothies.

6.Store and Serve:

•Store the clotted cream in an airtight container in the refrigerator for up to 5 days. Serve at room temperature with scones, jam, or other baked goods.

✔Storage Options

•Refrigerator: Keep clotted cream in an airtight container for up to 5 days.

•Freezer: Not recommended, as freezing can alter the creamy texture.

Variations & Substitutions

•Sweetened Version: Add a touch of powdered sugar to the finished clotted cream for a sweeter spread.

•Vanilla-Infused: Stir in a drop of vanilla extract for a subtle flavor twist.

British Clotted Cream

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Course: Condiment, Spread

Kitchen: British

Prep Time: 5 minutes minutes

Cook Time: 12 hours hours

Total Time: 20 hours hours

Servings: 2 cups

Ingredients

 

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• ▢ 1 quart 4 cups heavy cream (not ultra-pasteurized)

Instructions

• Preheat Oven: Preheat your oven to 180°F (82°C).
• Pour Cream: Pour the heavy cream into a large, shallow ovenproof dish, ensuring the cream is about 1-2 inches deep.
• Bake: Place the dish in the preheated oven and bake for 12 hours. The cream will form a thick, golden crust on top.
• Cool: Remove the dish from the oven and allow it to cool to room temperature.
• Chill: Cover the dish and refrigerate for at least 8 hours or overnight.
• Separate Clotted Cream: Gently skim the thickened clotted cream from the top of the dish, leaving the liquid whey behind. Transfer the clotted cream to a jar or container.