Clotted Cream is deliciously creamy and the essential companion to a batch of British scones. You don’t have to go to England to enjoy your tea-time treats though, because clotted cream is so easy to make at home!
What Is Clotted Cream?
Clotted cream is a staple on British tea-time tables. You’ll find it served in a little dish right along side of your scones.
It is a thick, creamy, white spread, the consistency of softened cream cheese. It is ever so slightly sweet, but mostly just incredibly creamy. Like a good, unsalted butter.
But so much more.
Devonshire Cream vs Clotted Cream
Sometimes you may hear “clotted cream” called “Devonshire cream” or “Cornish cream”. It really all depends on region you are in.
The making of clotted cream started in Devon as a way to separate the fat from milk to make butter. Centuries later in Cornwall, it became popular to use the cream on its own. At that time, clotted cream and butter were the most popular ways to preserve milk.
Of course, those in Devon and Cornwall each claim that their cream is superior.
We’ll have to take a trip to decide for ourselves!
Clotted cream is the perfect accompaniment to our British scones!
What’s The Difference Between Clotted Cream And Whipped Cream?
While at first a bowl of clotted cream might look similar to whipped cream, once you take a taste, you’ll know the difference.
Both start with the same basic ingredient: heavy cream. But, for whipped cream you whip that cream into light and fluffy pillows. Often you’ll add sweetener and possibly a flavoring, like vanilla, to whipped cream as well.
Clotted cream, on the other hand, is heated and separated, as we’ll go into more detail on below. This process produces a thicker, creamy substance.
Another difference is that clotted cream is typically not sweetened. It’s loved for the creamy texture it adds, similar to butter, rather than a particular sweetness or flavor.
What’s The Difference Between Clotted Cream And Butter?
So, if it has a thicker consistency and is more savory, how is clotted cream different from butter?
Again, it comes down to the process.
Butter is made by churning (or whipping) cream. So, if you over whip your whipped cream, you’ll end up with a nice, whipped butter.
Clotted cream, again, has to do with the separation of the fat in your cream. So let’s get into the process of how to make clotted cream.
How To Make Clotted Cream
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.
Buying jars of imported clotted cream can get quite pricey. But you don’t have to worry about that any more, because making it at home is incredibly easy.
Actually, the hardest part about making clotted cream is finding the cream. You see, you have to start with heavy cream that has not been ultra-pasteurized for a longer shelf life. Simply look for a carton of heavy cream that does not say “ultra-pasteurized”, and you’re good to go!
After you find your cream, the second hardest part to making clotted cream is the wait.
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).
Finally, you separate the cream from the liquid, and you have the spread that you have been waiting for.
It might take a long time, but it’s mostly hands off.
And it’s SO worth the wait!
Homemade Clotted Cream
Ingredients
- 2 c heavy cream (not ultra-pasteurized)
Instructions
Day 1
- Preheat your oven to 170-180F.
- Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
- Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)
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).
Day 3
- After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
- Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
- Store the cream in the refrigerator for up to a week.
Notes
After 12 hours in the oven, mine had not browned at all. My oven is very old. To correct for it, I increased the temperature a little bit and left it in for 4 more hours. Turned out perfect! The second time I made it, I followed the same process and it came out like a granular paste. Would you recommend to taking it out after 12 hours or keep trying to get it to brown?
Hi Gaylen. The browning is not necessary, it tends to happen depending on the oven – if it’s too hot or the cream is too close to the heating element. As long as your cream has developed a skin after 12 hours, and you are confident that the temperature was around 170-180F, your cream should have clotted properly.
Only about half my cream clots. Is this typical?
Hi Martha. The amount of clotting will depend on your cream, but this does sound fairly average.
Thank you. It tastes wonderful . Thx for all the nitty gritty details
Glad you enjoyed it!
I am just completing the oven bake using the CostCo Dairy Pure Heavy Whipping Creme Grade A Pasteurized, which contains carrageenan. I took it out after 11 1/2 hours as the crust was slightly more brown than light tan. Is this OK? I used two oven thermometers, which indicated I had kept the oven temperature between 160-175F; however, when I inserted an accurate meat thermometer (Lavatools Javelin Pro) in the liquid it measured 185F. Is the goal to ideally maintain 170F for 12 hours in the liquid?
Hi Christopher. The goal is to ideally maintain 170F, however yours should be fine. You finished cream might just be a little less smooth due to some chunks from the top crust, if it is difficult to incorporate.
Just made this recipe! It worked perfectly, overnight in my oven at 170 deg. I actually used nonhomogenized cream we are lucky enough to have at one of our grocery stores. Thanks for the recipe! Really looking forward to using the resultant clotted cream! Just a heads up for some, Trader Joe’s heavy whipping cream is NOT ultra pasteurized, just pasteurized, if you’re looking for a source.
Glad you enjoyed the recipe! Thanks for your tips on finding the cream!
Great recipe. I used a recipe almost like yours from another site, but it uses a lower temperature. The recipe I found does not have as many helpful tips, thanks for those. The tips were very helpful in confirming what I thought was the case. The first batch did come out with dark skin on top, but I mixed it in and had no problem with the taste or texture.
Fortunately, my toaster oven will run at a minimum of about 130-140 F, which is the temp I use. I get some browning, but not as much as I did the first batch.
I also found out I can freeze cream and use the thawed cream in the recipe – it’s in the toaster oven now. That’s good because I there is no point in my producing 16 oz of clotted cream at at time – 2/3 would go to waste before tow of us could use it. We’ll see how freeze-thaw works.
PS Kroger in my area of WV gets the right kind of cream from Homestead Creamery, a dairy located in VA
Thanks so much for sharing your tips Bob. We’re so glad you found our article helpful. Enjoy!
Mine tastes absolutely delicious but the texture is off. It is like a whipped butter texture instead of the smooth creamy stuff I remember. I added some liquid back in but didn’t really help much. And ideas of what has happened here? Also I did mix the top crust part in.
Hi Alicia. We’re glad you like the flavor. However, I’m not quite sure what you’re describing with the texture. Typically whipped butter is pretty smooth and creamy. Is your texture lumpy? If so, possibly you didn’t mix in the top crust enough.
Hi! May I join in with a question? I’ve got a gas oven, and it seems to have the minimal temperature at around 120 Celsius (it’s just called „minimal”). I can dial the gas further down, but there’s a point it’ll just die. And sorry, no thermometer here. Can you give me any tips?
Is this method: https://youtu.be/62f9xo9eLUQ valid? To preheat the oven much higher and then leave it turned off for 12 hours? Thanks in advance
Hi Baskak. We’ve never tried the method mentioned in the video, so I can’t comment on if it would work or not. It is a high temperature for clotting cream, but since you’re turning your oven off, it may work, since the oven will cool as the cream heats up. A lot of that will depend on how well-insulated your oven is, and how it will hold temperature for 12 hours. But, you can definitely give it a try and see how it works for you.
Personally, in your case, I would make the cream during the day when you can manually cycle your oven on and off. I would pre-heat the oven to 120C, put in your cream, and then turn the oven off. After an hour or so, check the oven to see if it feels lightly warm, and if not, turn the oven on again, just until you feel it starting to warm inside, then turn it off again. I would continue to do this for the 12 hours. An oven thermometer would help a lot in this case, if you can get your hands on one. Hope this helps!
Thanks for a very kind answer! Will check and let know.
Just made my first batch of Clotted Cream using this recipe! It came out perfectly. I used Wegmans Grade A Pasteurized cream. It’s a little on the “tacky” side but I’m sure that’s fairly normal, I mean, I didn’t really touch for consistency the clotted cream while over seas 🙂 . I am starting some scones now and look forward to surprising my daughter when she gets home tomorrow.
Wonderful Sandi! What a fun treat for your daughter!
I was despairing over the fact i had bought Ultra pasteurized cream and didn’t have time to get the correct cream. I went ahead and followed your directions for the 12 hr bake. When I took it out of the oven I was sure I had wasted so much cream. 4 hours later I scooped out perfect clotted cream. You might want to change the recipe as its hard to find the other cream, at least in the USA.
Hi Melissa. Glad the UHT cream worked for you! That may not always be the case, so we do stand by our recommendation, but it is good to know that some UHT creams can work.
I found it in my area in US….it is a dairy that still delivers….. Just keep hunting for one. Ultra pasteurized adds sugar and i don’t want that. Her recipe is fine and tastes like the one in England I just had.
Just saying😊
I am on my third/fourth batch of clotted cream (oven method). The first one turned out well using Trader Joe’s heavy cream. For batches 2 and 3 (Costco heavy cream) I attempted to use an Instant Pot….#2 set at “keep warm” after heating it up. (2019 8 quart). No luck…I think too low temp. So, next I tried it at slow cooker (less) setting…better, but still very little clotting. Now, I am doing that #3 batch OVER, in the oven overnight tonight. We’ll see what comes of this. After I put it in the oven, I read the ingredients list on the half gallon container the heavy cream from Costco came in and saw that it contained carrageenan. Could this be a problem? I saw that one of the success stories had used Costco cream, but wonder of Costco heavy cream here in northern California is different from other places…so the beat goes on and on. I’ll report back when I get another success
Thanks so much for sharing the details on your trials Kathy! Carrageenan is a stabilizer (used to keep the cream from separating), so it could very possibly prevent the cream from clotting properly.
I’ve made yogurt in my instant pot, and I think that may be the way to go. Yogurt needs to set at around 180 F, so I’m assuming it should be okay. I’m going to try it, after getting some fresh cream from my brother who runs a raw dairy.
That sounds like a great method to try Sue. Do let us know how it turns out for you!
The yogurt setting is too low, only about 110 F. I took out my NuWave electric plate. I set the temp for 180, partially covered it, and kept a candy thermometer in it and set the timer. It stayed at 170 F the whole time. It had a very thick, very golden skin on it. Next time I’m going to try a shorter time. I couldn’t stir the skin in enough and I don’t like the mouth-feel of so many chunks. But, it was delicious on the stewed apples
Thanks for the update Sue!
If the cream doesn’t clot in 12 hours, can I turn up the heat by 5 degs. and keep in the over longer than 12 hours?
Hi Genie. Unfortunately, if the cream didn’t clot in 12 hours, your cream probably isn’t going to clot. Is it possible that you purchased UHT (ultra high temperature) pasteurized cream?
Sarah, I make clotted cream all the time by this same method. Love it. I’ve made it with all sorts of heavy cream, and it always works. It’s a common misconception that it cannot be made with ultra-pasteurized cream. I think one person put that idea out there at one time and others keep passing it along without testing it, but I’ve tested it! I’ve used organic and conventional, lightly pasteurized and ultra-pasteurized–it all works. Your gorgeous photos are making me hungry! Must get one of my last two little pots of clotted cream out of the freezer now for tomorrow. Then it will be time to make another batch.
Thanks for your note Jean. And that is great to hear. We have had better luck with some creams than others, as have some of our readers, so there’s definitely something in that makes some clot better than others. Maybe it’s the milk fat content or maybe it’s a particular brand’s process. It’s so hard to know! Thanks for sharing your experience!
My boyfriend became lactose intolerant several years ago and really misses clotted cream. Vegan stuff just isn’t the same, so I wanted to make him some using lactose free cream. Unfortunately I can only find single cream, not heave. Would this work?
Thanks x
Hi Melody. I don’t have experience making this recipe with lactose free cream, so I can’t make any promises about the results. However single cream is typically around 18% milk fat, while heavy cream is typically 36-38% milk fat (whipping cream is 30-35% and double cream is 48%). So, I’m not so sure that single cream has enough fat to make the clotting work. If you could find a lactose free whipping cream or double cream, I would be more confident that those may work for you. If you do decide to give it a try with the lactose free single cream (or another version), definitely stop back by and let us know how it works for you, because I’m sure other readers would be interested!
Hi you can buy some lactase capsules open them up and add them to the heavy cream
Leave over night and you have lactose free cream. Also best to get Guernsey or Jersey cream if possible as it is A2 cream/ milk and often people are allergic to A1 milk which is the majority.
Just returned from Victoria BC where I enjoyed tea at The Empress Hotel…. I am in love with their scones and clotted cream….. I did much hunting around and found raw heavy cream locally….. So I’m going to try your recipe tomorrow during the day so I can watch it…..I hope raw is safe and the ideal choice..
Hi Jeanenne. What a wonderful trip! Yes, raw heavy cream should work nicely! Do let us know how it turns out for you!
I followed the directions…. the top was a light golden color…. I tried to skim it off, but it was pretty solid…. I should have poured the liquid off the bottom but didn’t think of it… I pulled the top off and put in a bowl but some of the milk came with it….so it is not as thick….It is about half the clotted cream and half the top harder layer… It tastes great but it is chunky…. I’m making scones tomorrow…. I went to my local boutique market today and low and behold they had clotted cream in their dairy section so I can try them together and see which s best…
Thanks for the follow up Jeanenne. You can add some of the liquid back in as you stir and it will soften the chunks as it rests. Hope you enjoy the taste!
Can I do this in a slow cooker on low?
Hi Claudia. We have never tried it in a slow cooker, but if you search the comments, a reader named Diana did and left her process:
In brief, because I know there are lots of comments on here — She uses the ‘warm’ setting, lid on with vent open to let it get warm but still release moisture. She runs it on warm for 10-12 hours, lets it cool for a few hours on the countertop uncovered and then refrigerates the whole crock for at least another 8 hours. The next day she runs a knife around the edge to loosen the skin from the crock, and uses a slotted spoon to gently scoop up the clotted cream and leave the whey behind.
Hope this works for you. Enjoy!
Okay, every recipe I have read says do not use UHT processed cream as did yours.. My question is why not? How will it affect the clotted cream? I live in Cuenca Ecuador where scones and clotted cream are rare treats. So we started an artisan small batch bakery (bake to order only) called “Rough Knuckle Sconery” and our scones have been well received.. My partner and I use it to generate charitable contributions for a local charity called the “Cuenca Soup Kitchen” which is dealing with the hunger issues of the Venezuelan migration. I can buy UHT processed cream for about $3.00 for 900 ML. Real cream not UHT processed from a farmer cost me $25.00 for the first 1800 ML. I talked him down to $15.00 for the next 1800 ML but still hugely expensive. What happens when I use UHT cream? Do I get less finished product? I follow the temperature and time intervals of 12 hours and 8 hours as you have indicated. Does it affect the quality of the cream?.It never looks quite like your pictures (not as stiff). Thoughts?
Hi Doug. What a wonderful work you are doing! The reason not to use UHT cream is that the Ultra High Temperature (UHT) Pasteurization process breaks down the proteins in the milk so that they can no longer form curds or solidify. Some people have tried our recipe with UHT cream and had success. My guess is that if it does work, it may result in less of a finished product, and possibly a finished product that isn’t quite as thick. You could always try the process with a small amount of UHT cream and see how it works for you. If it does work, but just has a lower yield, the cost difference might make it worth your while.
Can it be taken out at 10 hours for me to bake something else. I didnt time this right
Hi Jenn. You should be fine to remove it after 10 hours, particularly if it looks like it has formed a nice skin. I would try to keep it as warm as you can for he next two hours though, particularly if it looks like it could clot some more.
Hi, I have tried twice now using this method and while both times the cream tasted wonderful, almost as good as I tasted in the English countryside (I mean with a setting like that it is hard to beat) mine had a somewhat crumbly texture to it, even leaving it out a bit to warm. Any thoughts on what I am doing wrong?
Hi Kim. If you’re saying the cream is not quite as creamy as you would like, you can mix more of the bottom liquid into your clotted cream after separating them. That should help smooth it out to your desired consistency. Glad you’ve been enjoying the recipe!
english woman here! clotted cream should have a lovely golden crust on the top, not be totally smooth, that crust is glorious. I cant believe you’re trying to avoid it, it’s the best bit! I will be trying your recipe though, because although I can get it at the shops I love to make things home made x
Thanks for sharing Hannah!
Here’s to wishing me luck. Waiting 10 more mins to put the cook time on. Could not find non ultra pasteurized heavy cream anywhere including my local organic store. So ultra it is. We will see. Also never had real clotted cream before, so hoping it tastes divine.
We hope it turned out well for you! Let us know the results!
I used pasteurized heavy whipping cream, almost the whole quart, and let it sit in the 170 degree F oven untouched for about 13 hours. Then 1 hour of room temp chilling and at least 8 hours of covered chilling in the fridge. It turned out amazing!! This is my first time ever having clotted cream and first time cooking it and it’s just out of this world good. I can’t stop dipping my finger in. Everything I love about butter, ice cream and whipped cream is here, along with a nutty umami I can’t explain. It’s phenomenally good. Please try this excellent recipe.
Wonderful! We’re so glad you enjoyed the recipe and the cream! Thank you for sharing!
I have these butter like flakes inside my cream. Followed all directions to a t. Is it just because it’s so cold? It has a very creamy, buttery no sourness at all.
Hi Leslie. Could the flakes be pieces of the top skin that didn’t quite get mixed in all the way or re-moistened? Your clotted cream should be creamy and buttery, not sour. So it sounds like your flavor is correct, and sometimes ours does have little flakes of that top skin that don’t quite get mixed in all the way.
I have made this twice now, my first attempt being unsuccessful due to a hot-running oven. I think it was more successful this time, however it does have a slightly funny smell and taste. Not nutty, but vaguely kind of like the way a triple cream cheese tastes. I have also found this in the only brand available in stores where I live. Is this normal? My cream was purchased the same day, was not ultra pasteurized, and smelled great when I started. But the result is not at all sweet and just mildly milky. There’s definitely a weird flavor in there. Any thoughts?
Hi Rachel. The flavor of the finished clotted cream to us is somewhat similar to a mild butter or very light cream cheese. However, the flavor of your heavy cream will impact the flavor of your final cream. Would you mind sharing what brand of heavy cream you are using? Maybe other readers who have tried that brand of cream could comment to the taste. As with any cooking, definitely trust your nose. If it smells off, like it has gone bad, the we wouldn’t recommend eating it.
I spent 2 weeks in May in England and came back to the states craving clotted cream! I tried your recipe using an expensive quart of pasteurized (not ultra) cream from Natural Grocers. My oven did cut off early in the middle of the night, so I lost that one. The second batch, I researched how long my oven’s cook time would stay on, 9hrs 59mins. Got it. So, the second batch I started at 8pm, and checked at 10pm. At that point, I set the cook time for 9:59 hours. It worked! It cooled naturally in the oven until I was ready to cover it and put in the refrigerator at 8am. 8 hours later, I pulled a corner of the top layer up and poured the whey under it out of the pan over a corner. Then all I had in the pan was the clotted cream! It looked and tasted exactly like what I had had in England! Yay! Since then, I’ve used the Costco pasteurized (not ultra) heavy cream at half the price to get great results 3 times. Thanks so much for this recipe!
So glad our recipe can bring back memories of your time in England! Thanks for sharing which cream works best for you!
I’m hosting an Afternoon Tea in August and I want to make Homemade. Clotted Cream.. The Process seems easy enough except that my oven’s lowest temperature is 200° Degrees. Do you suggest baking for a shorter time.? I just don’t want a real dark skin to develop on top because I want that creamy white cream.
Thank you !
Hi Linda. I would suggest doing the clotting during the day when you can pay attention to your oven. Possibly purchase an oven thermometer (they’re under $5) to keep an eye on the exact temperature. I would cycle your oven on and off during the clotting time to keep the oven from getting too hot. I would also keep an eye on the crust of your cream. If it looks like it’s darkening too fast, then finish the clotting in the warm (turned off) oven. If you do want it perfect, I would definitely suggest trying it before your Tea, as many readers have noted that different brands of cream work differently, so doing a trial run would ensure that your party clotted cream was exactly how you wanted. Have fun!
I think the recipe is amazing and I managed to find the right heavy cream to use – but I had a hard crust, almost yellow on top and very little clotted cream – it is very runny. Now I am wondering if I did not use enough of the heavy cream, It may have been just 2 cups in a 9 x 9 glass dish. I did the cooking during the day and I think my oven may have turned off at 11.5 hours – so close to the full 12 hours. I will say even though it is runny it still tastes amazing. The yellow layer on top is hard to stir in too. I am not defeated and I am determined to try it again. Any suggestions?
Hi Lori. If you have a pretty hard, yellow layer on top, then what I’m thinking is that your oven runs hot. Do you have a thermometer in your oven that you can keep track of the actual internal temperature? If your oven was too hot, it is possible that all the clotted cream turned hard in that crust, and the runny part you have left may just be the ‘milk’ that is left behind after clotting. My suggestion would be to try it again with an oven thermometer to be sure of your temperature. And, maybe check it as it nears the end of the clotting time, if the top starts to look more than lightly golden, then it is done.
I had the exact same problem, I doubt it was too hot as I was checking for that. I used heavy cream bought directly from a dairy. after baking for 12 hours, it had a yellow top and tastes mildly sour. nothing about it is creamy. the yellow layer is too thin and hard to be useful. honestly a waste of time….
Hi Brandon. Did you let it cool to room temperature and then refrigerate for the cream to set before you tasted it?
I found that the heavy whipping cream is generally 30% milk fat but I found a brand that had 36% milk fat and I bought 2 quarts – made a ton of clotted cream using the 12 hour heat and 12 hour cool method. worked well and the liquid that i had left over, I read could be used to make scones or other items using milk – it also was very thick. I tried whipping it but it did not get thick so I put it in the fridge although as I kept it in the fridge – it became very think and separated from the clear liquid at the bottom. I wanted to test it so I put some in coffee and it was like a sweet milk. I wonder if It can be frozen? I have quite a bit and can’t use it all in the next week.
Hi Nancy. I think you could freeze the thinner milk, particularly if you just plan to use it in things. The texture might change slightly, so I don’t think it would be good for drinking (or that the clotted cream would be the best after freezing), but if you’re going to use it in things, freezing the thinner liquid should be just fine.
Okay, first thanks for sharing your recipe. Whether mine turns out or not, it was fun experimenting. Here’s my situation: 1.5 hours until the cream is due to be removed from my oven, it is browned and bubbly on top. I’m wondering if this is normal, or if perhaps my oven runs hot. The lowest temp setting on my oven is 170. Might be heading out to buy jarred clotted cream tonight because I must have it for a tea on Saturday, but HOPING my batch in the oven is working. Any consolation that I”m on track would be appreciated.
Hi Alice. Yes, it does sound like your oven is running a bit hot. I’m assuming that it’s setting in the fridge now. Sorry I didn’t see you comment before now, if I had, I would have had you turn off your oven. It’s likely it’s still working though. When you go to separate your clotted cream after refrigerating, you may want to separate the clotted cream from the milky liquid, as described in the recipe, but then separate the browned top from the clotted cream, the best you can. You could just mix the brown top into the clotted cream, but it will result in brown flecks in your finished cream, so it will look nicer for presentation if you can get as much of the brown top off before mixing.
Hopefully it does work for your tea on Saturday. Do stop back by and let us know the end result!
I made clotted cream for the first time this weekend. It turned out perfect. Forget about finding cream with enough butterfat. CostCo has a wonderful Heavy Cream. I was in the food business for over 30 years and I’ve never seen better in this country.
Thanks for sharing where you got your cream Don. We’re so glad you enjoyed the recipe!
I have used the Costco heavy cream for years as well. But it is ultra pasturized. Did you actually use it for this clotted cream? I would be very happy to hear that it did the job! Just wanted to be sure that you tested it and weren’t just plugging the (great) product?
No rating yet, cream is in the oven, will check temp as the day goes and see how it turns out tonight!
Mine is going to be half-experimental, based on reviews and recommendations from friends of friends who have made clotted cream many times – I had a pint of pasteurized (Organic Valley, from Whole Foods) and a pint of ultra-pasteurized (Organic Valley, from Publix) and the baking dish I had was too large to have a deep enough amount of the regular pasteurized (not at home, staying with friends). SO, with prayers and hopes, I combined the 2 cartons into the dish that I had to make it deep enough. Will update with results!
Thanks for sharing Jessica! We hope it turns out for you and are looking forward to your final update with the results!
PERFECT RESULTS! For anyone in a pinch like me, half pasteurized and half ultra pasteurized worked just fine (also my two different heavy creams had the same fat content, I’m assuming is also important). 9×13 glass baking dish, 170 degrees for exactly 11.5 hrs (checked multiple times throughout and my oven maintained temp perfectly as well, so just check as you go I guess) straight to refrigerator for exactly 9 hrs. SUPER thick cream on top, had to add some of the thin milk into it to make it perfect – and it was 🙂 SO happy, guests at baby shower loved it. I will say that there were some bits of the film/crust that never fully incorporated but it did not affect taste. Will eventually be experimenting with all ultra pasteurized. Thank you so much for the method!!
We’re so glad to hear how it turned out for you! Thanks for sharing your experiment!
I used horizon organic heavy cream and it made a ton!
Having had some at a local tea room I was smitten,but unable to find it in a store decided to make my own.
Thank you so much for the instruction!
Hi Ashley! Thanks for sharing the brand you used. That’s quite good to know! We’re so glad it turned our well for you!
Living in Germany I am not able to purchase clotted cream in a supermarket. Therefore, Thank you so much for the posting the recipe of the homemade clotted cream.. I love the taste of this homemade clotted cream and find several use in the kitchen. Adding a spoon to red cabbage is giving the red cabbage a much better taste.
What a great idea! We’ll have to give it a try with red cabbage! So glad you’re enjoying our recipe!
Absolutely delicious! Easy-peasy! Started recipe one day prior after lunch since I would be using until 1230, then set oven to 175 F – removed from oven and transferred to a room temp Heat proof bowl and let cool a bit before covering loosely with plastic wrap and place in refrigerator., removed 10 hrs later. Perfection!
So glad you’re enjoying the clotted cream Susan!
Can you freeze clotted cream?
Kathy
sellerk@sunyit.edu
Hi Kathy. We haven’t tried freezing the clotted cream. However, from experiences freezing things like sour cream, heavy cream, and ricotta, while it is possible, the texture isn’t the same when they thaw. So, I wouldn’t recommend it if you want to keep a good texture on your clotted cream.
This was the most incredible thing I’ve ever tasted. I live in the Southeast United States and it’s impossible to find here. I’m always up for trying a new recipe and I couldn’t be more happy with how it turned out.
We’re so glad you enjoyed it!
Does anyone know where I can buy non ultra pasteurised cream in the UK or France? Thank you!
Maybe on a market ? Generally eggs and cheese sellers have heavy cream also.
Basically any store that sells cream. It’s just regular fresh cream that isn’t specifically labelled as having an extra long shelf life. Not to be confused with *unpasteurised* cream, which would indeed be trickier to find.
Most double cream in the UK isn’t UHT (what the skeptics call ‘ultra pasteurised’).
In the UK, you can buy heavy cream or just buy clotted cream.
any ideas for solutions for when your oven is too hot? I get a nutty/toasted flavour to mine as I believe my oven (180*) is runs too hot – thanks
Hi Sarah. You could try clotting your cream during the day and manually cycling the oven on and off to keep the temperature a bit lower.
Mine had a nice top layer that was thick but the cream underneath was too runny. I did 12 hrs in the oven and then 6 hrs to cool to room temp and lastly, overnight to chill. I’m sad-this was supposed to be for my daughter’s baby shower… the theme is a ladies English tea. Can I put the unthickened cream back in the oven and try to thicken it again?
Hi Jene. It sounds like things turned out correct for you! That nice and thick top layer is your clotted cream. Take that top layer off and mix it up until it is spreadable, adding any of the liquid milk that you need to get it to a good consistency. When you make clotted cream, you end up with the cream and a thinner milk. Enjoy!
My father and grandfather were from Devon. I watched my parents, grandad and great aunts eat huge amounts of clotted cream – on tinned peaches or apricots, scones, ice cream, even home-made suet pudding (!), in the 60s and 70s. I have never once heard of a separate product called “Devonshire Cream”. Is that a modern marketing invention?
Hi Tigger. So many uses for clotted cream! As we mention in the article, the name Devonshire Cream is largely regional. It might be a more recent thing in an attempt to promote their region as the originator of clotted cream. Or, it could be similar to the way that in New England, you don’t hear them talk about ‘New England Clam Chowder’, it’s simply ‘Clam Chowder’. When you’re in the area, you don’t have to specify what region you’re talking about.
The Devonian (or Devonshire) method is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top. …
With the Cornish method, the warm ‘bread split’ or a ‘scone’ is first split in two, then spread with strawberry jam, and finally topped with a spoonful of clotted cream.
How interesting! Thanks for sharing Stephanie!
I was wondering if you could cook the cream in a crockpot instead of the oven
Liz@whasobi.com
Hi Liz. We haven’t tried this using a crock pot. My concern would be that the crock pot could get the cream too hot. Before trying this in a crock pot, I would do a test with some water in the crock pot on low for 12 hours and then use a thermometer to check the temperature of the water. If it’s over 170F, then your crock pot gets too hot to properly clot the cream, but if it’s right around 170, then a crock pot just might work!
I haven’t made this yet, but intend to….
Would you be able to tell me the best size baking dish to use? I’m assuming a rectangular one is best? Thank you.
Hi JD. We use a small, glass, rectangular dish. But, as long as your cream is only 1-2 inches deep, the goal is a lot of surface area, any shape dish will work just fine.
I just made a double batch today to go along with some homemade lemon curd and scones I’m taking to a gathering tomorrow. It was easy enough to make following your directions however I found that after separating the solids and liquid, it was necessary to force the clotted cream through a sieve and then pat dry with a cloth to get the texture and consistency I’ve become familiar with in the U.K. It was still an easy enough process and so much cheaper than buying it at our local grocery store that has a UK section for British ex-pats. I will absolutely confirm it was nearly impossible to find simple pasturerized cream as opposed to ultra-pasteurized. One store nothing. The next store had six brands and the final one I checked was the one I wanted. It seems the odds of finding what is needed is more likely found among organic brands. Anyway, thank you so much for this recipe!
Hi Anita. We’re so glad you enjoyed the recipe! Passing it through a sieve is a great idea if you’re looking for an easy way to make it silky smooth. And, yes, we have found that organic brands are often your best bet for not ultra-pasteurized cream.
I’m in Texas along the coast south of Houston. I’m finding it hard to find cream that’s not ultra pasturized.
Hi Del. They can be tricky to find. Looking for organic brands is often a good way to find some. Possibly Whole Foods, if you have any of those stores down there. You could try it with ultra-pasteurized cream, but I can’t guarantee the outcome. Most of the time it doesn’t result in nearly as much clotted cream. (Althought some of our readers seem to have had decent luck with it.)
Proper clotted cream is rarely smooth if homemade or bought from a West Country farm. The lumpy bits are the clots that give it its name..
Thanks so much for sharing Chris! That is good to know!
Thanks so much! Was in UK in October,2018 and was treated to cream tea. Found recipes to make my own Clotted Cream as I can’t get it in my small Canadian city. Finally found the right cream and it turned out so excited .
So glad you’re enjoying our clotted cream recipe!
OMG! I made this the other day for a tea I gave yesterday and it was delicious! Much better than anything out of a jar! I used heavy whipping Creme with 36 percent milk fat that was not ultra pasteurized and put it in the oven at 170 for 12 hours! It was a little time consuming but so easy! Thanks for the recipe!
So glad you enjoyed the recipe Sheila!
Has anyone tried to make it in the slow cooker? Do you think it would work? Thank you.
Hi Aline, We haven’t tried making this in the slow cooker. It could possibly work, but you would need to do some testing on your slow cooker first. I would put some water in the slow cooker on low for 12 hours, then take the temperature of the water. If it is over 170F, then it is too hot to clot the cream. If you do give it a try, let us know how it comes out for you!
I make this in the slow cooker several times a year. You want to use the ‘warm’ setting, You also want to put the lid on, with the vent open. You need the lid to get it warm enough, but you still need to let out the moisture/evaporation. I take the lid off and wipe the condensation off it at the 4 and 8 hour marks.
I leave it running on warm for 10-12 hours, let it cool for a few hours on the countertop uncovered and then refrigerate the whole crock part of the slow cooker for at least another 8 hours. The next day I run a knife around the edge to loosen the skin from the crock, and a slotted spoon to gently scoop up the clotted cream and leave the whey behind.
Hope this helps!
Great tips! Thank you!
This sounds like a perfect recipe to try with a sous vide, or perhaps the yogurt setting on the Instant Pot. My oven’s lowest setting is well over 170f – so I’ll have to get creative.
Those both sound like great ideas! We’ll have to test them out. If you get a chance to try them, definitely stop back by and let us know how they turned out for you!
Would one of those 6 cup yogurt makers work?
Hi Del. It’s quite possible. We’ve never used a yogurt maker, but if there’s a way to put the cream, uncovered in there and keep it at the righ temperature, I don’t see why it wouldn’t work. If you give it a try, let us know how it turns out for you!
Hi Del – Central Market and Whole Foods both have a line of milk and cream called Mill King that is not ultra pasteurized and works beautifully for making clotted cream. My husband is from Devon and we also live on the Gulf Coast of TX south of Houston…I had to learn how to make clotted cream because it is what he misses most! This recipe is spot on! Try using it to make clotted cream fudge…it’s heavenly!
Did you try either of these methods? I was just wondering if using a water bath with the sous vide would also work, and if there was a way to use the instant pot. I might have to experiment myself.
I was so excited to make the clotted cream! I couldn’t find any info about my oven shutting off so I just went ahead without testing it… during the night! When I woke up, the oven had shut off, I think about two hours before. The clotted cream looked fine and was just warm so I putit straight into the fridge. I’m wondering if it’s healthy to eat since it had been in the warm oven for that time.
Hi Ina. I think you should be fine, particularly if the cream was still warm when you found it in the oven. Go ahead and continue the recipe as written, and enjoy!
I am hoping that this works as i found cream that was not ultra pasteurized, but it didn’t say “heavy” . I just removed from the oven and while it looks beautiful, the skin is a bit golden and flakey. Once cooled, what am I to do with the flakey crust? I know your instructions say hands off till completely cooled,… it is still pretty liquid,I assume it will stiffen in the cooling process?
Hi Bill, It does stiffen as it cools and as it chills for 8 hours (or overnight). (I suspect your oven was running a bit hot, if the crust got a deep golden and flaky. But the clotted cream should still be fine.) The golden crust gets stirred in with the clotted part of the cream, that should be attached to it. The firm portions will soften after you stir them into the cream. The milky liquid will be below that clotted part of cream, and that can be used like you would milk. (And, you can add a bit of the liquid to the clotted portion, if it is too stiff to stir.)
Have you tried using a crock pot to process instead of the oven? I am hosting a tea at my library and would love to serve this! Also, do you have a recommendation for any good scone recipes?
Hi Mary. We have not tried this using a crock pot. My concern would be that the crock pot would get the cream too hot. Before trying this in the crock pot, I would do a test with some water in the crock pot on low for 12 hours and then use a thermometer to check the temperature of the water. If it’s over 170F, then your crock pot gets too hot to properly clot the cream.
We do have a scone recipe that we love. You can find it here: https://www.curiouscuisiniere.com/british-scones/.
Enjoy!
I doubled this as I needed enough for a High Tea catering I was doing. It came out REALLY thick. It wasn’t a problem as I put the cream in the Kitchen Aid and mixed in most of the milky layer. The only oven I have is convection so I took it down to 170 and checked it at 10 hours but left it in for the suggested 12. Once it was mixed it was wonderful, but there is no way I could have mixed it by hand. Would that be because of the convection or did I simply bake it too long? As I said, it was WONDERFUL but just wondered why it was so thick!
Hi Sherri, It is possible it is because of the convection. The added air circulation may have dried things out a bit more than normal as it clotted. So glad you enjoyed it!
I am excited to learn I can actually make my own clotted cream! I have recently moved from The Woodlands, Texas to Shreveport where you cannot buy clotted cream. Thank all of you for your comments!
How long would this keep in the fridge? I’m thinking of making it as part of a gift basket, but I wouldn’t want to give something that would spoil in a day or two. Thanks!
Hi Helen. We have kept it in the refrigerator for a week, maybe up to two. I wouldn’t advise keeping it much longer than two weeks though since is is milk-based.
Well just tried this. Complete fail. I have hard lumps of fat on top and the rest is a runny mess.. oh well will try again someday.
Sorry you had trouble Tammy. It is quite possible that your cream was ultra-pasteurized, so it did not clot properly. Or, it is also possible that those “hard lumps of fat” are your clotted cream. You should have a firm section on top (that is your clotted cream) with a runny section on bottom that gets strained out. We hope you have a chance to try again!
Could you strain the finished product using a sieve lined with cheese cloth?
Hi Cathy. Yes, you could. You should just be able to skim the clotted cream from the top of the milky liquid with a spoon or spatula. But if straining would be an easier method for you, doing it as you described should work well.
Take note! Perhaps don’t do this overnight. It seems like some models of ovens will shut off at a pre-specified time for safety. Mine thankfully shut off at around the twelfth hour and was still at temperature when I went to turn it back on, and my oven held the temperature.
Perhaps start this in the morning, and then chill at the end of the night.
A very good thing to note John. We’ll make a note in the recipe so that people are aware. Thank you!
My clotted Cream came out perfect I used 2 pints of grass feed organic ultra pastoriz whipping cream .Followed your instructions . Totally wonderful the ultra passtrizing did not make a difference it worked just fine thanks
That’s great to hear the ultra pasteurizing didn’t have an effect in your case. Glad you’re enjoying the clotted cream!
I just made this, and it turned out as expected (crusty golden layer etc). I skimmed it, and it looked a good consistency, but tried to stir the crusty stuff into it and now it’s much more of a liquid. Afraid I have ruined it now!
Hi Nicola. You should be stirring the thick layer that you skimmed off just to make is smooth. This skimmed layer is your clotted cream. You can add some of the thin liquid to it if you find it to be too stiff. If you stirred your thick layer into all of the thin liquid, you might be able to drain some of the liquid off by placing the mixture into a couple layers of cheesecloth in a strainer and letting it strain out.
I took all the clotted cream off the top first, and then stirred it so the the crust wouldn’t be visible (thought that would put off guests), but unfortunately all the thick cream I skimmed off the top became really runny. It was enjoyed, but disappointed with the texture – think I should avoid stirring next time!
Interesting. I’m thinking something went wrong in your clotting process then. Was your cream ultra-pasteurized?
Dear Sarah,
2 c heavy cream?
I can’t guess what “c” means.
Would you please let me know?
From a reader @ south Korea
Hi Kiwoong, “c” is the abbreviation for the American cup measure, which is also 8 fluid oz or 237 mililiters. Enjoy!
Is 180* C or F? If C that translates to about 350*, and that’s hot!
Hi Judith. It is 180F.
So I made this, and it did not work out. Some of the fat from the cream had already solidified in the carton before I poured it into the dish. I put it all in the dish and I assumed it would all meld together once it was heated. But the fat remained separated, and when I woke up, there was a yellow pool of fat on top of the cream skin, which solidified into a crust in the refrigerator. I stirred it all together and what I have now is essentially butter. What should I have done differently? Should I have stirred the cream once the fat melted? Should I not have used the solidified cream at all? Or is there another problem? Thanks!
Hi Greg. It’s hard to tell if there was something up with your cream, or if everything went right. It might be that you just needed to stir a bit of the thin liquid into your clotted cream to get it to a thinner, more spreadable, consistency. Clotted cream is kind of like a super creamy tasting butter.
I only had ultr pasteurized at my store, will it still work??
Hi Lindsay, According to other readers, ultra pasteurized will work, however you will get much less clotted cream that you would if you used cream that is not ultra-pasteurized.
I have just skimmed my clotted cream – I had a beautiful caramelly skin on top, a thick cream in the middle, and the liquid on the bottom – however, the cream is very stiff and definitely not dollopable, as I’m told it should be. I ended up leaving it in the oven for 13 hours rather than 12 as I slept through my alarm – is that where I went wrong?
Hi Lauren, It sounds like your cream turned out perfectly! You may just need to mix a little of the liquid from the bottom into the thick cream, until it is spreadable. Enjoy!
Hi there. Did you use ultra or just pasteurized cream? I am having a hard time finding non pasteurized. 🙁
Hi Emily, If you can’t find non-pasteurized, use just pasteurized. You just want to make sure it’s not ULTRA pasteurized. Enjoy!
Thanks so much for this. I can feel my stomach hurting already (as I can’t just eat one of anything). I’m waiting for my second batch of scones to come out of the oven. My clotted cream is all done, in a jar in the refrig just waiting! I used to drag my dear husband to tea rooms and he used to complain until he tried a scone with cream. Unfortunately, he passed away last year and didn’t get to try one of mine. Enjoy every minute you are able to as you never know when it will be taken away.
So glad you are enjoying the clotted cream! Hopefully it brings back great memories of time spent with your husband.
I followed your directions to the letter. I used 2 pints of heavy whipping cream – not ULTRA pasteurized – in a shallow 2 qt baking dish. The cream was about 1 1/2 inches thick. The oven was set to 180. Mine also came out of the oven with a golden crust. I cooled it to room temp and then covered it and chilled it per the instructions. The portion that I took off the top is/was quite thick. It is very stiff, not what I would call creamy at all. Once stirred it resembles very dry butter clumps that won’t blend into a smooth spread. It tastes wonderful, but the texture isn’t what it should be and certainly doesn’t look like yours. Thoughts? Thank you!
Hi Liz. Thanks for your note. It seems that some cream firm up quite thick. You probably needed to mix a little of the thin liquid into your thick, clotted cream until it reached a spreadable consistency. Possibly try mixing the cream with electric beaters to break down the skin a bit more.
Once mixed is it supposed to be lumpy?
You may have a few little lumps in the clotted cream, but if you stir it enough you can typically smooth most of the lumps out.
Yes, the lumps are ‘clots’ hence the name ‘clotted cream’
Does the clotted cream freeze well?
We’ve never tried to freeze our clotted cream. However, typically when we freeze thick, higher fat, dairy products they get a bit grainy when they thaw, so I wouldn’t think freezing would be the best for the clotted cream.
Hi, I just wanted to say that I have made this recipe and did freeze some that we couldn’t eat within a week. It didn’t seem to affect the texture or taste at all.
Thank you so much for commenting on this Grace! It is very good to know!
I just finished skimming my clotted cream and it is perfect! I needed my oven so I transferred the dish to my portable roasting oven about halfway through the process. Thanks!
So glad you enjoyed it!
It came out amazing!! I was over thinking it. I did one with whipping cream that was batch pasteurized and one with heavy whipping cream that is pasteurized, but not ultra. They both were perfect!!
Just FYI for first timers, when you take out of oven it won’t be solid per say. Still milky with a film over top (some holes in the film too)Just keep true to all the directions and you’ll be pleasantly surprised.
Thanks so much for this!!! I’m ready for my tea party now.
Thanks so much for letting us know how it turned out for you! What a great experiment. And, and it’s good to know that both work well! Happy tea party!
Ok so… which is better to use….
whipping cream that is batch pasteurized?
OR
Heavy whipping cream that is pasteurized?
Neither are ultra pasteautized
Hi Ashley, Either would work.
Heavy whipping cream (heavy cream) is around 36% milk fat, and whipping cream is 30% milk fat. Since we’re looking for the higher fat content here, the heavy whipping cream would be best.
Batch pasteurized typically gets the milk to around 149F, while typical pasteurization gets the milk to 161F. (UHT or ultra-pasteurized brings it up to 280F.) So, in this case batch pasteurized would be preferable, because of the lower temperature.
As you can see, both of your options have their pros and cons. If I had to pick between your options, I’d go with the heavy whipping cream because of the fat content. But, really, either should work well.
If you feel inclined to try both as an experiment, do let us know which turns out better for you! We’d be very interested to hear!
Hello! I am hoping to make this this weekend. Would whipping cream work? And batch pasteurized is ok? Just not ultrapasteurized correct?
Hi Ashley. Heavy whipping cream will work well. Batch pasteurized should be fine, as long as it’s not ultra-pasteurized. Enjoy!
What happens if your heavy cream is ultra pasteurized? I have a half gallon of it I need to use up!
Hi Anne. Ultra pasteurized cream won’t separate the way it needs to in order to make clotted cream. You could try it (since you seem to have plenty to use), but your yield would probably be much less, if any at all. Maybe try using it to make ice cream, quiche, or French baked custards!
Hi I just made the cream but it burnt that temperature is quite high at 180. Is that correct and it has only been in for 5 hours
Hi Sally. Do you have a thermometer in your oven? It is possible that your oven is not calibrated correctly. Clotted cream does need to be made at a low temperature, so if your oven is running hot, that would cause some issues.
What is the leftover “milky liquid?” Is it nonfat milk? I’m wondering if I could make yogurt with it.
Hi Barry, It is kind of like a nonfat milk. You can use it like milk in baking, however since there is really no fat in it it wouldn’t give you the best results for yogurt.
We just returned from England, and I’m already missing clotted cream with scones! I have a great scone recipe but have never tried making clotted cream, and was delighted to find your instructions. Out of curiosity, have you (or anyone you know) ever tried it in a crock pot as opposed to the oven?
Hi Caroline. We haven’t tried this in the slow cooker. But, that’s an experiment I think we need to try!
Caroline, could you please share your great scone recipe? elainestrohmier@hotmail.com
Just made this and put it on scones today, delish! The only issue we had is that I think I used too large of a pan so the cream was in a bit too thin of a layer(still worked was just not super easy to separate) and we learned our oven has a safety feature that automatically turns off the oven after 10 hours.
Glad you’re enjoying it Ashley! That’s a nice feature for the oven… until you want to make clotted cream! 🙂
I will just have to make sure I turn off and back on right before bed next time.
I just made this last nite and unfortunately was unsuccessful. The top had a thick golden brown crusty layer, almost like a dried caramel crust. The bottom underneath was completely liquified with a separation of fat from the cream at top. I’d say this looks overdone. It was in the oven overnight. Before I went to bed (approx. 2 hours in), I took a peek with the oven light on… and it already looked like clotted cream. It was thick, raised and very little liquid… would it take that quick to make clotted cream? I used a shallow glass baking dish, approx. 1 inch cream deep and the oven was on my lowest setting… 170 degrees. Should I have taken it out after 2 hours? Or what went wrong? I used organic heavy cream, pasteurized from Trader’s Joe. I was going to make the clotted cream 3 days ago but had already poured only 1 pint of the heavy cream in the glass casserole dish and realized that was only half the amount of the recipe. So I left that in the baking dish for a few days until I could get another pint of heavy cream. Could that be the problem? Not using fresh heavy cream?
Hi Karen, We’re sorry you’re having trouble. Here are a couple thoughts for you.
-A thick, golden brown, crusty layer on top (rather than a thin, dry skin) tells me that your oven was most likely too hot. Do you have a thermometer in there to be sure it heats to the right temperature?
-Did you cover the dish and refrigerate for 8 hours after cooling? This step helps to set the clotted cream and makes the layers easier to separate.
-When the cream comes out of the refrigerator (after heating overnight and then refrigerating for at least 8 hours) you will have three layers: a milky liquid on the bottom, thick cream fat in the middle, and a drier skin on top. The thick cream layer and the skin layer are your clotted cream. Mix these together and refrigerate. The liquid on the bottom is a result of the process and can be discarded or used like milk (in baking, etc).
Hopefully this helps!
A thin golden crystalline layer is quite normal for clotted cream in the U.K, though not a thick crust. It gives a wonderful flavour. I’d suggest trying the recipe again, but keep an eye on it every hour or so. If you don’t have an appropriate sized pot I’d suggest increasing the amount of cream. You don’t want your surface area: volume ratio to be too great. I’d suggest a good three inches of cream depth. Good luck.
Don’t forget a thin golden crust is a very good thing to have.
“After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. … The skin in fine, it will soften as it is mixed into the cream. Gently stir the clotted cream to create a smooth texture.”
This wording is slightly confusing. When you say “the skin … will soften as it is mixed into the cream” it sounds like you’re ADDING the clotted cream to non-clotted cream and mixing it. But the instructions don’t say that. If what you’re supposed to do is skim the clotted cream, then simply stir it on its own to even out the texture and loosen it up, I would take off the words “as it is mixed into the cream.”
You are correct MeS. When you make the clotted cream, you will notice a drier skin that forms on the top after going through the clotting process. After you skim off the thick layer of clotted cream, with the skin, and mix it all up, the skin will soften as it sets. You don’t mix the thickened clotted cream into the thin, milky liquid. Enjoy!
Do you leave in the oven for less time if you only want to make a half quantity?
Hi Judy. If you’re making half the quantity, just make sure you are using an appropriately sized dish where the cream has plenty of surface area. (I’d go closer to only 1 inch deep of cream in the dish.) You will want to leave it in the oven for the same amount of time for the cream to go through the clotting process. Enjoy!
I would love to make this! Finding cream that is not ultrapasteurized–impossible here in South Carolina.
I can imagine it might be difficult in some areas. We’re in Wisconsin, so it’s a bit easier.
If you have a place like Wholefoods around you may be able to get it there, or other ‘natural’ food or farm stores.
Good suggestion! Thanks!
Can you use the leftover milky liquid in the scones? Thanks!
That would be a great use for it! It can be used in baking just like you would milk. Enjoy!