Clotted Cream

Scones without clotted cream just aren’t the full shilling. That’s a fact.

Unless you are in the British Commonwealth, however, getting your hands on clotted cream is somewhat of a challenge. Finding clotted cream at a reasonable price is even more so.

Just before you go to bed one night, take 1 pint whipping cream and pour it into a baking dish. Place the baking dish in your oven which is set to a very low temperature: 170F, 75C. Total time in the warm oven should be around 10 to 12 hours.

When you wake up in the morning after the allotted time has passed, switch off the oven. Take out the baking dish and allow your now freshly clotted cream to cool down to more or less room temperature. Carefully and gently transfer the baking container to the fridge and chill it down completely.

DO NOT STIR THE CLOTTED CREAM. You want as much as possible to set up to maximise your yield – if you stir, you will yield more liquid than clotted cream.

You may have some liquid cream under the clotted. This is normal, so don’t worry about it if you do. Use the liquid, along with any milk top up needed, to make your scones.

Enjoy your clotted cream on your treacle scones which have also been spread with some lovely home made jam. Serve with a nice strong cup of tea!

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6 responses to “Clotted Cream”

  1. Is it possible to can homemade clotted cream? I’m giving tea baskets with a basic English scone recipe to my coworkers for Christmas and I’d love to include clotted cream, but I don’t want to force them to make them straight away. I’ll include the recipe I have for clotted instead if I can’t can it.

    Thank you so much!

  2. as a dairy product, its shelf life is strictly limited and it has to be kept cold. Best thing to do is to give them the recipe and let them make it themselves… although they may not thank you for the 100lbs they promptly put on 😉

  3. HAHA! Well, I think everyone this side of the Atlantic needs to be introduced to the loveliness of clotted cream. Thank you so much for getting back to me!

  4. thank you for doing the good work of introducing more people in Leftpondia to the wonder that is clotted cream 🙂

  5. So, I can everything! How do I can clotted cream. I have bought canned clotted cream from England so I know it can be done. Any advice? I really don’t want to freeze it. Would it be similar to canning eggs or milk? I have done both.

  6. canning dairy at home is a very chancy thing. I wouldn’t do it, for safety reasons. (There is no USDA approved method of canning dairy at home)

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