How to Make Real Clotted Cream

Step 1

First thing in the morning preheat your oven to 180ºF.

Step 2

Pour the heavy cream into an 8 to 9 inch square glass or ceramic baking dish. There should be 2-2 1/2 inches of cream in the dish.

Step 3

Place in the oven and bake for 12 hours at 180ºF.

Step 4

After 12 hours have passed carefully remove the dish from the oven and allow it to cool to room temperature. Next, cover with plastic wrap and refrigerate overnight for at least 8 hours.

Step 5

The next day, gently pull away the thick upper layer of the cream and transfer it to a mixing bowl or a serving dish.

Step 6

At this point you have a couple of options. You can serve it as-is with creamy bits and crusty bits separated.

Step 7

Your other option is to mix together the clotted cream so that it's creamy and uniform in texture (what's pictured). Adjust the thickness of the clotted cream as desired by adding some of the remaining separated liquid** from the baking dish. I recommend doing this 1-2 tsp at a time until it reaches your desired thickness.

Step 8

Scoop the clotted cream into a canning jar. Store covered in the refrigerator for up to 5 days. Use as a spread for scones. For the best results I recommend scooping your desired amount from the jar and allowing it to sit at room temperature for 20-30 minutes before spreading on your scones.