DIY Clotted Cream

Currant scone with clotted cream and strawberry jam

Last weekend I went out for tea with friends at the Clockwork Rose Tea Emporium in Beaverton, and one of the treats was homemade clotted cream with scones. So naturally I thought, “I have to make clotted cream.” Most groceries in the US don’t carry it, so particularly if you like scones, it’s a handy skill to pickup. Lo and behold, it’s super easy; it just takes some time. But just imagine how you’ll impress your friends at brunch!

There’s just one ingredient: heavy whipping cream. Preferably unpasteurized if you can find it (I couldn’t), but pasteurized works too (just avoid ultra pasteurized). To make about 8 ounces of clotted cream, use 2 cups of cream. You could make more or less, as the finished product does go a long way.

I used the directions below and it came out just like the English luxury clotted creams I’ve had in the past – except fresher! (And at least half the price!)

I suspect you could make it in a crockpot instead of the oven; so next time perhaps I’ll try that and update you.

Cream after 12 hours in the oven


1. Pour cream into an oven-safe heavy bottomed pot. I used a stainless steel one and it worked beautifully. The cream should come up the side of the pot at least an inch. Cover with lid.

2. Place covered pot in 180 degree oven for about 12 hours. It should form a yellowish thick skin on the top (this is the clotted cream). Remove from the oven and let cool. (Be aware some ovens automatically turn off; I think mine did right around the 12 hour point.)

3. Place pot in the refrigerator for 8 hours. Then remove from refrigerator, and scoop the thick cream off the top into a jar. Store in the fridge. The remaining liquid in the pot can be used in baking.

Clotted cream after 8 hours in the refrigerator