Homemade Clotted Cream

Sweet and rich without any added sugar, Homemade Clotted Cream is a delightful addition to your breakfast scones.Homemade Clotted Cream | Fresh clotted cream that tastes just like what you'd have on your scones in Britain

Clotted Cream

I was always a little suspicious of those little jars of clotted cream in the grocery store. Was it the same quality as what the British were spreading on their teatime scones along with a smear of jam? My experience was limited, but I wanted to try making my own. The recipes I found online were all similar. Cook heavy, pasteurized cream for a long time at a low constant temperature. OK, I was game.  I waited till I knew I was meeting up with some girlfriends and started the process. I knew they’d give me their candid opinions.

Super moist Vanilla Bean Scones
One Ingredient Recipe

When only one ingredient is involved, it better be top notch. Unfortunately, pasteurized cream can be rather elusive. Ultra-pasteurized has become the norm over the past couple decades. The latter version is handy as it’s nearly impossible to accidentally overwhip it, but plain old pasteurized cream is what you need for this recipe. I found mine at Whole Foods. Instead of trying to keep the liquid at 180º for an hour on the cooktop, I moved my pan of warmed cream into the oven. Luckily, my oven has a warm setting where I can set temps below 200º. I left mine in the oven for 6 hours, but with the small amount of cream I used, I think 4-5 hours would suffice. I had a pretty tough skin atop my clotted cream after the full cooking time.

Note: the flavor was sweet and lovely and almost identical to the clotted cream you’d find in Europe. The consistency, though, differed a bit. My friends went nuts for my vanilla bean scones topped with raspberry jam and this homemade clotted cream, even though the homemade version didn’t exactly replicate its British counterpart.

Homemade Clotted Cream | Fresh clotted cream that tastes just like what you'd have on your scones in Britain

Scones—the Perfect Vehicle for Clotted Cream

If you’ve never had scones fresh from the oven, you must give them a try. Best on the day they’re made, they can also be frozen so you can enjoy them all week long. Like pie crust, it’s important not to overwork the dough, so you have tender results. And why not make some clotted cream while you’re at it.

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Strawberry Buttermilk Scones | Incredible adaptation from baker Marion Cunningham

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Super moist Vanilla Bean Scones

Vanilla Bean Scones

Homemade Clotted Cream

Prep time: 

Cook time: 

Total time: 

Serves: ¾ cup

A homemade version of the classic clotted cream used to top British scones.
Ingredients
  • 1 pint heavy whipping cream, pasteurized (not ultra-pasteurized which is the norm)
Instructions
  1. Preheat oven to 180º.
  2. Place the cream in the top of a double boiler and heat to 180º, stirring occasionally.
  3. When the cream reaches 180º, remove the top pan from the double boiler, cover with a lid and place in the oven. Let cook for 4-6 hours.
  4. Let cool at room temperature, then place in the refrigerator and chill overnight.
  5. Remove the lid. The liquid will have a yellow thick layer on top. Carefully skim the thickened topping off of the top and into a container. Resist the urge to whisk the clotted cream as it will become grainy.
  6. Put into a covered container and use within 3- 4 days.

Comments

  1. I always wanted to make my own clotted cream! I am keeping this to try!

  2. Lynn@Happier Than A Pig In Mud says:

    Sounds like it would work well with a true slow cooker where low=180 degrees. Both scones look great:@)

  3. Dear Lizzy, how wonderful! I never knew how simple it was to make your own clotted cream. Perfect for so many things. xoxo, Catherine

  4. I’m laying in bed, waiting for my clotted cream and scones. Where are you?

  5. Have never tried this …. wondering if unpasteurized cream would have the same results. Your scones look wonderful – I could use one right now!

  6. Oh yum clotted cream, I read one could make it at home, nice to know how now. I wish one day I get my hands on milk right from the cow!

  7. I need to try this cream when I make scones next time ♥

    summerdaisy.net

  8. Always I wanted make my own Clotted cream !!AWESOME Lizzy! and is amazing with scones :))) thanks dear!!

  9. Now I’m craving all the scones with clotted cream, of course!

  10. Hi Liz:)
    Congratulations on making your clotted cream! Your scones look pretty amazing too! I would love a taste of both, I’ll have to dream I suppose:)

    I had no idea clotted cream was so easy to make. It’s not much different than making yogurt. I use the oven most times when I’m making a lot of yogurt but when I’m just making enough for the week, I use a yogurt maker. I have a feeling the clotted cream would “cook” up nicely in the yogurt maker too. (I bet a slow cooker would work also:) I’ll have to give it a try and see what happens. Thanks for the tip about the proper cream. I’m sure I would not have noticed to buy the right one.

    Thanks so much for sharing, Liz…GREAT job!

  11. Interesting post! The clotted cream looks yummy. It sounds like it is quite the process, but worth the effort.

  12. Wow! I can make clotted cream now. Thank you, Liz! P.s. Looking forward to trying out some of your scone recipes, too =)

  13. I have often wondered how they made clotted cream – now I know! Great post.

  14. My homemade clotted cream has saved me millions (well, almost) of dollars over the years not buying those crazy expensive little jars from England, yay for homemade!!

  15. normadesmond says:

    i’m surely dense, but the directions confuse me.

    “The liquid will have a yellow thick layer on top. Carefully skim the thickened topping off of the top and into a container. Resist the urge to whisk the clotted cream as it will become grainy.”

    which is the clotted cream? the thick yellow layer or what’s underneath it?
    do you keep one part & discard the other?

    • Hi, Norma,

      All the thicker stuff at the top is the clotted cream—you will remove and save it all. You discard the more liquidy cream below. You may get a yellow “skin” on top which is part of the clotted cream. There will be more of the liquid than the clotted cream. You may get a yellow skin on top which is part of the clotted cream. You are definitely not dense—it’s hard to explain!

  16. This is a terrific idea. I love clotted cream because I love scones ! I didn’t know that we can do our own clotted cream ! This sounds so good. Have a lovely weekend Liz 🙂 x

  17. I need to make my own clotted cream too. Thanks for sharing, Liz.

  18. I think I have mentioned this to you before Liz, I forget how lucky I am sometimes living in the UK and so close to mainland Europe. I grew up in the South West of England and you were never more than an hour away from a dairy farm that produced their own clotted cream. You could cheaply buy it in large tubs fresh from the farm. Same with the clotted cream ice creams, I loved those as a kid. Still do! Well done for making your own clotted cream, it never even crossed my mind how to make it and it does sound like those little glass jars won’t be the best. So congrats Liz 😀

  19. TheKitchenLioness says:

    Dear Liz, not only does your Clotted Cream look absolutely irrestible but your Strawberry Buttermilk Scones scream my name….got to try that recipe as soon as I can find suitably sweet strawberries at the market! What fabulous recipes – scones and clotted cream certainly are a match made in heaven!

  20. I’ve never tried clotted cream but it sounds like something the Mr and I would enjoy.

  21. I had no idea clotted cream was so easy to make. I’ll definitely have to give this recipe a try.

  22. What an interesting story! I have never even thought about trying to make clotted cream. I may have to give it a go 🙂
    Thanks so much for sharing
    Julie
    Gourmet Getaways

  23. Hi from a tribemate :). I’ve seen other recipes for clotted cream that made me very nervous. This seems doable for the average kitchen mortal so I’ve pinned to give it a try. Thank you!

  24. You just brought back some wonderful memories of visits to my Aunt’s house in England. She always had scones and clotted cream. I would never think to make it at home… but you always do everything so fabulously… I know your recipe would work!

  25. I’ll never forget the first time I had clotted cream, we were vacationing in the UK and visiting JT’s great Aunt who was well into her 80’s and still managing a house on her own. I had never had clotted cream and I was hooked, so delicious. I’ve made crème fraîche before but not clotted cream. What a treat it would be.

  26. Now this is one I need to try! Thanks, Liz!

  27. Oh now I want a scone like one of these…and clotted cream!! How fancy, Liz!

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