Step 1

Heat oven to 360F/182C.

Step 2

Pour heavy cream into a 3-cup Pyrex glass baking dish (or similar) and cover with foil.

Step 3

Place in oven.

Step 4

Turn oven off.

Step 5

Let cream sit in oven for 3 hours.

Step 6

Turn oven back on to 180F/82C and let cream sit in oven for 7 hours.

Step 7

Take clotted cream out of oven and let cool to room temperature.

Step 8

Then chill clotted cream in the fridge for about 12 hours.

Step 9

Using a spoon to hold back the clots of cream, drain off as much of the whey as possible into a jar or glass. Then scoop the thick "clotted" clumps of cream into a jar or bowl (or just leave it in the pyrex). If your clotted cream is thicker than you'd like, add a couple spoonfuls of whey back into the cream.

Step 10

Spread clotted cream on scones (or waffles, pancakes, etc), top with jam or lemon curd, and enjoy with a cup of tea!