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–+ servings
tea scones with jam and cream.
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5 from 44 votes

Clotted Cream

This clotted cream is perfect on warm tea scones with jam!
Prep Time5 minutes
Cook Time12 hours
chill8 hours
Course: Afternoon Tea,
Cuisine: British
Servings: 10 servings
Calories: 161kcal
Author: Cynthia
Cost: $6.00

Ingredients

  • 1 pint heavy whipping cream (NOT ultra-pasteurized)

Instructions

  • Preheat oven to 180 degrees F.
  • Pour heavy cream into an 8" by 8" baking dish or something similar.
  • Place baking dish into a larger 13" by 9" inch dish and fill outer dish with hot water about 1/2 way up sides.
  • Place baking dish in the center of the oven, uncovered and bake for 10-12 hours. Cream will have a dark golden skin and appear wrinkled.
  • Remove baking dish from the oven and allow to cool about 1 hour. Place in the refrigerator for an additional 8 hours undisturbed.
  • Remove baking dish from the refrigerator. Carefully scrape the top layer of the cream or "clout" off the top and place in a mixing bowl. There will be some liquid left. Reserve it to thin the cream if necessary.
  • Mix the cream so that the yellow crusty parts mix in with the white cream and add any reserved liquid to the clotted cream to achieve a spreadable consistency.
  • Pack clotted cream in small ramekins or a mason jar and refrigerate until ready to use.

Notes

  • Plan on 24 hours from start to finish for this clotted cream recipe. This is closest to the traditional method.
  • You'll need 12 hours for the cream in the oven and another 10 in the refrigerator, so plan accordingly if you don't have a double oven.
  • Starting the cream at 8 pm and letting it bake all night works well as long as your oven doesn't have a safety feature which turns it off after a certain point.
  • Refrigerate the next day and it will be ready for afternoon tea!
  • Do not use ultra-pasteurized heavy cream
  • The best option is organic heavy cream or unpasteurized cream from a local dairy if you can find it.
  • If you're unsure of your oven, use an oven thermometer. It should not rise about 190 F.
  • Pour the heavy cream in a shallow baking dish. You want as much surface area as possible, so no more than a 1 1/2" deep.
  • Save the excess liquid to mix back into the "clout" if it's too thick.
  • Store clotted cream in small pots or mason jars for up to a week.

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 13mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 696IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 0.05mg