How To Make Authentic British Clotted Cream! Recipe

I finally perfected an authentic homemade clotted cream that has changed the way I present Scones and Clotted Cream.

I always thought clotted cream was one of those fussy British things you only get at a tearoom, until I made it at home. Using lush double cream full fat, that proper Devon style stuff, and a bit of fine sea salt if you’re into that, you can coax those golden clots that make scones sing.

This isn’t a museum piece of a recipe, it’s more like a little experiment that fools most shop jars, and it fits right into Scones And Clotted Cream moments or a spread of High Tea Food. Stick with me, you might ruin supermarket cream for good.

Ingredients

• Double cream: rich in fat and calories, gives texture and sweetness, little protein, no fibre.
• Fine sea salt: brings out sweetness, tiny minerals, almost no calories.

Ingredient Quantities

• 1 pint (570 ml) double cream full fat, 36 to 48% milk fat preferred (authentic Devon style)
• pinch of fine sea salt optional

How to Make this

1. Preheat your oven to 80°C (175°F). Keep it low and steady, that’s the trick.

2. Pour the pint of double cream into a shallow glass or ceramic dish so the cream is about 1 to 2 inches deep (
2.5 to 5 cm). A wide shallow dish gives better surface area for the crust.

3. Sprinkle a tiny pinch of fine sea salt if you like, then do not stir. Leave the surface smooth.

4. Put the dish on the middle rack, uncovered, and bake for 10 to 12 hours until a thick, golden yellow crust forms on top. If your oven runs hot check at 8 hours.

5. Turn the oven off and let the dish cool inside for about 1 to 2 hours, or until close to room temp. Then cover and chill in the fridge for at least 8 hours, preferably overnight.

6. After chilling, gently lift off the thick clotted layer with a spatula or spoon. Leave the thin milky whey behind. It’s fine if a little liquid sticks to the clotted cream.

7. If you want a smoother texture, give the clotted cream a very gentle stir or fold once or twice. Don’t overwork it or it’ll lose the richness.

8. Spoon into a clean jar, add a final tiny pinch of salt if needed, and keep refrigerated. Use within 4 to 5 days. For a slow cooker option cook on low for about 8 hours with no lid, but check texture earlier.

Equipment Needed

1. Oven that can hold a steady low temp (about 80°C / 175°F)
2. Shallow wide glass or ceramic dish, 1 to 2 inches deep — wide is best for a good crust
3. Oven rack positioned in the middle
4. Oven thermometer to make sure your oven isnt running hot
5. Kitchen timer or phone timer
6. Spatula or large spoon to gently lift off the clotted top
7. Clean jar or airtight container for storing the cream
8. Plastic wrap or a lid to cover when chilling in the fridge
9. Slow cooker (optional) if you prefer the no-oven method

FAQ

How To Make Authentic British Clotted Cream! Recipe Substitutions and Variations

• Heavy cream / heavy whipping cream (36 to 40% milk fat): the closest match if you can’t find true double cream. Heat and rest exactly the same way and you’ll get very similar clots, so don’t worry too much.
• Mascarpone shortcut: fold 2 parts mascarpone with 1 part heavy cream to mimic the thick, spreadable texture. It’s not the real deal but it’s rich and scone-perfect when you’re short on time.
• If you only have lower fat whipping cream (around 30%): melt in 1 to 2 tbsp unsalted butter per pint to bump up the fat, chill well, then proceed. It won’t be identical but it gets you much closer.
• Salt swaps: use kosher salt (use a slightly bigger pinch) or regular table salt (use a smaller pinch), or finish with a few flakes of Maldon for a lovely crunch instead of mixing it in.

Pro Tips

1. Get an oven thermometer and trust it more than the oven dial, ovens can run hotter than they say so check around hour eight if youre unsure.
2. Use a wide, shallow dish for the best crust but dont overfill it, about an inch or two of cream is ideal so the top can brown evenly.
3. After cooling and chilling, lift the clotted layer gently with a thin spatula, leave a little milky whey behind it will help keep the texture rich; if you want it smoother fold it barely once or twice only.
4. If youre short on time try the slow cooker on low but check earlier than the recipe says, some machines cook faster so dont walk away for the full time without peeking.