Clotted Cream

How to Make Clotted Cream

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1. Heat the oven to its lowest setting, ideally 80°C / 175°F and no higher than 100°C / 212°F, using the conventional setting rather than fan.

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2. Pour the cream into a shallow ovenproof dish, about 20 x 25 cm, so that it is 3 to 4 cm deep. Do not cover it.

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3. Bake for 12 hours, until a thick golden crust has formed on the surface. It will look wrinkled and yellow, and the cream underneath will be thick.

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4. Take the dish out of the oven, let it cool to room temperature, then cover and refrigerate for at least 8 hours, until the cream is completely cold and firm.

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5. Use a spoon to lift the thick, golden clotted cream into a bowl, leaving the thin liquid behind. Stir gently to mix the crust with the cream beneath.

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6. Serve at room temperature on warm scones with strawberry jam.

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Tips for Making Clotted Cream

• Use pasteurised cream, not UHT. UHT cream has been heated so far that it will not clot, and you will get thin, greasy cream instead.
• A lower oven temperature is better. If your oven will not go below 100°C, set the door ajar with a wooden spoon to keep the heat down.
• Keep the thin liquid that is left in the dish. It can be used in scones or baking in place of milk or buttermilk.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Clotted Cream

• Warm scones
• Strawberry jam
• Cream tea

Storing & Reheating Clotted Cream

Keeps in a covered jar in the fridge for up to 5 days. Do not freeze.

Clotted Cream FAQ: Common Questions

Clotted Cream Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.