Homemade Classic Clotted Cream for Scones and More!

Easy dessert to make: 3/5 on the Easy as Pie scale 🥧🥧🥧 It is easy to make, just allow plenty of time

Taste: 5 stars! ⭐⭐⭐⭐⭐

Stop what you are doing and try this ultimately fantastic cream topping for scones and muffins and other baked goods. You can thank me later.

There are many methods for making Clotted Cream. Pinterest is full of recipes for Instant Pot, Crock Pot, and traditional oven. There are also many recipes for imitation clotted cream. Warning! Do not use those. This recipe for Clotted Cream makes the smoothest, richest, and creamiest cream.

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The recipe takes 2 day to complete (counting cooling and chilling time), but it is super easy, incredibly impressive, and worth it.

Assemble the Ingredients

All you need is 4 cups of heavy cream, an 8X8 glass, or Pyrex, dish and aluminum foil. Add the cream to the 8X8 dish and seal with the foil. Pinch around the top of the dish to create a good seal.

Place in an oven that was preheated to 360 degrees, and immediately turn the oven off.

Allow the dish to sit in the oven, door closed, for 3 hours

Then, without opening the oven, turn it back on to 180 degrees and then allow it to cook for 7 hours.

After cooking time, take the dish out of the oven and allow to cool to room temperature. Do not remove to foil, even to peak at the cream!

When cooled, place in fridge for 12 hours. I usually just put it in overnight.

Here comes the fun part!

After it has chilled for 12 hours, get a slotted spoon and two containers. One pint and one quart canning jar works great along with a canning funnel.

Finally remove the foil and use the slotted spoon to scrape the solid cream from the thinner whey.

Use the canning funnel to help scoop the clotted cream into the jar.

What to do with the leftover whey?

The remaining liquid should be kept to use as milk, buttermilk, or half and half in any other recipe.

The liquid is just as tasty as the clotted cream, just not as thick.

Look at the amazing results! I wish you could taste it now! This stuff is wonderful! I put it on my Blueberry Scones and added a small dollop of blueberry preserves on top. These were the best scones ever!

Will I make it again?: Absolutely Yes! 😋😋😋😋😋 Doesn’t matter that it take a long time, it is worth every minute of cooking time!

Homemade Classic Clotted Cream Recipe (Devonshire Cream)

The best method for the creamiest cream

Print Recipe Pin Recipe

Prep Time 22

Course Breakfast, Dessert

Cuisine American, British

Equipment

1 8X8 glass or Pyrex dish
aluminum foil
2 containers to hold cream

Ingredients

4 cups heavy cream

Instructions

Preheat oven to 360 degrees
Pour cream into baking dish and cover tightly with foil
Place in oven and immediately turn off the oven
Allow to sit in closed oven for 3 hours
Without opening the oven door, turn oven on to 180 degrees
Cook for 7 hours
Remove from oven and allow to cool to room temp
Once cooled, place in fridge to chill for 12 hours
After chilled, use a slotted spoon to remove clotted cream from whey
Spoon the clotted cream into a container or canning jar
Pour remaining whey into another container or canning jar to use later.
Scoop dollops of clotted cream on top of scones, muffins, and more.

Keyword baked, biscuit, bluberries, creamy, dairy, dessert, muffins, rich, scone, tea time, topping

Like my friends at the International Desserts Blog, I have also tried Crock Pot and Instant Pot recipes, but this one is hands down the best. To see pictures of the other attempts, visit there blog below.