Clotted Cream — How To Make It | Savannah Scone Company (2024)

• March 4, 2023
• Recipes, Scones, Stories

Clotted cream is a rich and luxurious spread that is a traditional accompaniment to scones and tea in the United Kingdom. It is made by slowly heating heavy cream until a layer of clotted cream (“the clot”) forms on the surface. The resulting product is a thick, creamy spread with a buttery texture and a slightly sweet flavor. In this blog post, we will walk you through the steps to make your own clotted cream at home.

If you’ve been in our shop at Savannah Scone Company, you may have had our version of Devonshire Cream. We make it in-house and it is not a baked cream like clotted cream but it is every bit as delicious. However, if you’re interested in making your own clotted cream, here’s how you do it.

You’ll need some time here as well as an oven that doesn’t need to be used for anything else over about a 12 hour period. Here we go:

Ingredients:

• 2 cups of heavy cream (ideally not ultra-pasteurized)
• A baking dish or a slow cooker
• A cheesecloth or a fine-mesh strainer
• A jar to store the clotted cream

Instructions:

1. Preheat your oven to 180°F (82°C). If you are using a slow cooker, set it on low.

2. Pour the heavy cream into a baking dish or a slow cooker. The dish or cooker should be wide and shallow to encourage the cream to form a thick layer on top.

3. Leave the cream to heat slowly for 8-12 hours. The low temperature and slow cooking process allow the cream to form a thick layer on top. The length of time you leave it will depend on your oven or slow cooker, and the thickness of the cream layer will vary accordingly.

4. Once the cream has been heated, remove the dish or slow cooker from the oven or switch off the slow cooker. Allow the cream to cool for a few hours. The clotted cream will form a thick layer on top, with a clear liquid beneath it.

5. Using a cheesecloth or a fine-mesh strainer, strain the clotted cream from the liquid. Be careful not to mix the two, as this can affect the texture of the clotted cream.

6. Transfer the clotted cream to a jar and store it in the refrigerator. The clotted cream can be kept in the refrigerator for up to a week.

Tips:

• Use heavy cream that is not ultra-pasteurized. Ultra-pasteurized cream has been heated to a high temperature, which can make it difficult for the cream to form a thick layer. Look for cream that is labeled as “pasteurized” or “not ultra-pasteurized” for the best results.
• You can use a slow cooker or a baking dish to make clotted cream. Both methods work well, so choose the one that is most convenient for you.
• Be patient. Clotted cream takes time to form, so don’t rush the process by turning up the heat or stirring the cream.
• Don’t discard the liquid that is left behind after straining the clotted cream. This liquid, known as “whey,” can be used in baking or added to smoothies for extra protein.