Clotted Cream

Clotted cream is traditionally eaten with yummy warm British scones. It’s a traditional and typical spread to have instead of butter for your scones. It’s thick and creamy and amazingly delicious!

But what’s the difference between butter and clotted cream? Well butter is made by churning (or whipping) cream. Clotted cream, has to do with the separation of the fat in your cream. Leaving your cream thick, creamy and silky.

The word ‘Clotted’ describes the look of the cream when it is heated ever so gently so that the fat separates to the top and clings together.

It is not a quick process. The cream has to be heated slowly for 12 hours, which we find easiest to do overnight. Then it is cooled for another 8 hours (or over the next night).

Even though it takes a while to do, for those that are up to the challenge and really want to try what you really meant to have with your scones then try it out! It isn’t hard to make at all it just takes time.

If you do try it, I promise you, you will absolutely love it!

Here’s how you make it!


  • 2 Cups of heavy cream non ultra-pasteurized (whipping cream works great)

METHOD : (I have set the method up as part 1 or Day 1, you can either do this in one whole day if you have the time, or you can do it over three days, whichever suits you best!)

Part 1 or Day 1

Preheat your oven to 75 C. Pour the heavy cream into a shallow dish (I used a glass baking dish), making sure that your cream only goes roughly 1-2inches high, leaving plenty of space at the top. Place the cream in the oven for 12 hours, uncovered. – many leave it overnight, I get a bit scared leaving the oven on for so long without being around it awake, so I made mine during the day.

Part 2 or Day 2

After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again, this part I did do overnight 🙂 ).

Part 3 or Day 3

After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (The skin may not seem ok but don’t worry! it will soften as it is mixed into the cream.) Gently stir the skimmed clotted cream to create a smooth texture that is thick but also silky – check the video below so understand how it should be if your a newbie at this! 🙂

Store the cream in the refrigerator for up to a week.


This video doesn’t exist


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