clotted cream

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Classic scones with jam &amp; clotted cream

flour,plus

tsp baking powder

butter,cut into cubes

tbsp caster sugar

milk

tsp vanilla extract

lemon juice (see tips below)

egg,to glaze

jam and clotted cream,to serve

Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.

Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.

Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

Put a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">cutter</a> (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

<a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">Brush</a> the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Instant Pot Clotted Cream Recipe ~ how to make authentic homemade clotted cream in the Instant Pot ~ spread on scones, it's a British tea time tradition!

Instant Pot Clotted Cream Recipe

Note: I like to plan to start my Instant Pot clotted cream in the morning, when I wake up.  That way I can put it in the refrigerator before I go to bed and wake up to a finished product!

Pour the cream directly into the Instant Pot.  Close the lid (no need to set the vent, we're not pressure cooking.) Press the YOGURT button and press until it says BOIL.

When the machine beeps, and has reached the boil stage, press the KEEP WARM button and let it go for 8-10 hours.  I let mine go for 10 hours.

Turn the machine off and remove the pot.  Let cool at room temperature without disturbing.  Then refrigerate the pot, as is, for 12 hours.

Carefully scoop off the thickened layer of clotted cream, leaving the thin liquid behind.  It's ok if you get some of the thinner liquid into your clotted cream, you can mix it in.

Spoon your cream into a glass jar.  You can leave as is, or stir it together to make it creamier.

Enjoy within 2 weeks.

The leftover liquid can be used to make scones.

How to make clotted cream at home! It&#8217;s is easy to make actually and requires only cream, a slow cooker, and some patience!

Slow Cooker Clotted Cream

pasteurized heavy whipping cream

Easy recipe for clotted cream using a slow cooker

heavy cream

Pour the heavy cream into the inner pot of your slow cooker. Set the temperate to the slow cookers lowest temperature, usually &quot;warm&quot; or &quot;low.&quot; It should be cooking at around 180°F (82°C). If you cook it much higher than this the cream will burn and you wont get the desired result.

Cover and cook for 8-10 hours. When it is done it will have developed a film at the top and become a  darker cream color and be slightly brown around the edges. It will still be pretty thin when it is done cooking, it gets thick while cooling.

Gently remove the inner pot from the slow cooker, trying not to allow too much movement of the cream or the liquid part will break through and you will get less clotted cream. Let the pot cool to room temperature, and then gently place the pot into the refrigerator to cool for 6-8 hours.

Once the top layer of cream is solid use a spoon to gently pull up the thick layer of clotted cream at the top and place this in a separate container. There will still be liquid in the bottom of the pot, and you can use that later as cream to make scones or for anything else you need cream in. Gently stir the container of clotted cream to make it creamy. Store it in an airtight container in the fridge for up to 5 days, but warm it to room temperature before using it for the best flavor and texture.

Make these super-easy jam turnovers from simple squares of shop-bought puff pastry and your favourite jam. Dust with icing sugar and serve with clotted cream

Jam turnovers

sheet puff pastry

icing sugar

Heat the oven to 200C/180C fan/gas 6. Unravel the puff pastry on a lightly floured surface. Cut the pastry into six squares. Spoon the jam in the centre of each pastry square. Seal the edges by pressing down with a fork and brush with the egg. Lay on a lined baking sheet and bake for 20 mins. Dust with the icing sugar and serve with the clotted cream.

Thick, rich, and indulgent clotted cream made with just 1 ingredient, heavy cream. It is commonly spread over scones. Unbelievably easy to make and so much better than the expensive imported brands.

Small Batch Clotted Cream Recipe

heavy cream ((2 cups))

Preheat the oven to 175 degrees F (80 degrees C).

Pour the cream into an 8x6 inch oven-safe dish. Place the dish in the oven and bake for 12 hours. I usually put mine in the oven overnight so it is ready in the morning. Some ovens turn off after a certain amount of time, be sure to check your manual to make sure yours does not shut off automatically. If it does, set an alarm to turn it back on.

After 12 hours, remove the dish from the oven.

Allow to cool at room temperature and then cover and put it in the refrigerator for an additional 12 hours for it to set.

After 12 hours, remove from the refrigerator and spoon the firm clotted cream into a jar leaving the liquid behind.

Homemade clotted cream is not out of reach in the US. Using non ultra-pasteurized heavy cream and a precision temperature you can achieve thick and creamy, delicious homemade clotted cream. This recipe is a sous vide clotted cream recipe but keep reading to learn how to make homemade clotted cream using the oven method.

Homemade Clotted Cream Recipe Using Sous Vide

non ultra pasteurized heavy cream

After the 12 hours in the sous vide bath, remove the clotted cream pan and place in the refrigerator to chill completely.

A syrupy basin pudding with a moist sponge and sticky sauce – a Great British tradition with retro charm

Schooldays treacle sponge

unsalted butter, softened,

tbsp golden syrup, plus extra for drizzling

breadcrumbs

brandy (optional but delicious)

golden caster sugar

lemon

eggs,

self-raising flour

tbsp milk

Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.

Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.

Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.

My decadent Clotted Cream recipe is simple enough for anyone looking to make all of their own ingredients from scratch.

How to Make Clotted Cream

Pre-heat your oven to 175°F (80°C)

Pour your cream into a large 9x14in oven safe dish. You want a dish with a large surface area so you get the most clotted cream.&nbsp;

Place in the center of the oven and bake for a full 12 hours. I know this is a long time, but once you taste it, it’s well worth it. I put mine in the oven overnight so it's ready in the morning. Note: Make sure your oven doesn’t switch off after a certain amount of hours.&nbsp;

After the 12 hours remove your dish from the oven. You will notice a bubbly, yellow surface. This is the clotted cream.

Allow to cool at room temperature then cover and put in the fridge overnight for it to set.&nbsp;

The next day, spoon the firm clotted cream into a jar leaving the liquid that has separated behind. You can use this liquid in the making of scones.&nbsp;

Spread the clotted cream on scones with jam. Store your clotted cream in the fridge for up to 5 days.&nbsp;

https://www.youtube.com/watch?v=2kNAmrtiXOg

My Clotted Cream recipe is creamy, buttery and easy to make!
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Hi Bold Bakers! I never made Clotted Cream until I attempted it in this video. Get all the tips and tricks I learned along the way to enjoy this creamy, buttery spread. So let’s get baking!
 
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Gemma Makes Clotted Cream for the 1st Time! | Bold Baking Basics

Devonshire Cream is a thick, rich cream traditionally used in England to top scones. Also known as clotted cream or cornish cream, this heavy cream is so easy to make at home you’ll wonder why you never made it before. 

Devonshire Cream (Homemade Clotted Cream Recipe)

heavy whipping cream

sour cream

3-6 Tablespoons of Powdered Sugar

vanilla

Whip whipping cream, sugar, and vanilla until stiff...

Whip whipping cream, sugar, and vanilla until stiff peaks form.

Fold in the sour cream.

Keep cold until ready to serve.

Traditional British Clotted Cream

Preheat an oven to 195°F/90°C.

Pour the heavy cream into an oven-safe dish.  Be sure the depth of the cream is about (1-1½&quot; or 2.5-3.8cm) deep.

Place in the oven overnight or for 12 hrs. Do not stir.

Remove the dish from the oven and rest at room temperature for 1-1½ hrs until cool. Do not stir. Once the cream has cooled, cover it with plastic wrap and refrigerate overnight or for an additional 12 hrs.

Remove the dish from the refrigerator. The cream will be separated at this point. Pour off and save the liquid for another purpose, such as making scones or biscuits. Scoop the cream solids into a container with a tight-fitting lid and refrigerate. Use the fresh clotted cream on fresh warm scones or biscuits.

Homemade clotted cream – thick, rich, and perfect for spreading onto cream scones (or toast!) for afternoon tea.

Clotted Cream Recipe

whipping cream (35% MF

Heat your oven to 170°F. Pour the cream into a deep casserole dish that has a cover that can go into the oven. You’re aiming for a deep dish so that the cream is about 2 to 2.5 inches deep when poured in. I used a casserole dish with a glass cover, kind of like an old school pyrex type thing. Cover the dish and place in the 170°F oven for 10 to 12 hours, or overnight, which is what I did.

The next day (or 10 to 12 hours later), remove the casserole from the oven and let cool to room temperature before placing in the fridge for a minimum of 8 hours, or overnight.

Skim off the top, slightly golden, thickened layer. This is your clotted cream! There will be another layer under the slightly yellow layer that is creamy and thick like sour cream – this is clotted as well, but with a bit more moisture in it. Skim that off as well. Use as is, both the thickened creams are considered clotted. Some people mix the two and some people just use the top layer. Or, you could use a stand or hand mixer/a spoon and mix up the the two kinds of cream until thick, but this is not traditional at all. Serve chilled and enjoy! I love it on scones, toast (SO GOOD), cake, basically anything or everything!

Matt Moran shares his nan's recipe for date scones. We know what we'll be making this weekend.

Scone recipe: Matt Moran's easy date scones

(350 grams) self-raising flour

tbs caster sugar,

tsp mixed spice

tbs unsalted butter, chilled,

full-cream milk

orange

(160 grams) dried dates, pitted, cut into quarters

Clotted cream, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6195096576001&=domain=del

5348771529001-6195096576001

How to make clotted cream – it&#39;s rich, thick, creamy, and perfect for spreading over scones, dolloping on desserts, and using for cream tea! A simple ONE-ingredient recipe!

The Perfect Clotted Cream Recipe

fl oz heavy cream

Preheat the oven to 175ºF/80ºC.

Pour 5 Fl oz/150ml each into three ramekins (or small oven-safe bowls). You can prepare this recipe in one large, shallow baking dish or several smaller ramekins. No matter the size of the dish you use, the aim is to pour only 1 ½-2 inches (4-5 cm) of cream into the dish.

Place the ramekins on an oven tray, transfer them to the middle shelf of the oven, and bake for 12 hours, untouched.

Remove the ramekins from the oven and allow them to cool completely at room temperature.When you remove the ramekins from the oven, you’ll notice the cream may seem slightly liquidy. This will thicken as it cools, though.

Cover the ramekins with plastic wrap and transfer them to the fridge. Leave the clotted cream to chill for around 8 hours or overnight.

Remove the ramekins from the fridge, use a spoon to lift up a corner, and pour out any liquid below the thick layer of cream, if there is any. Mix everything remaining together. If it&#39;s too thick, spoon some of the discarded liquid back into it - and voila!You’ll notice a golden crust on top. Don&#39;t be tempted to discard this. This is what makes this recipe so special and is absolutely delicious. Just mix it right into the cream.The leftover liquid (if there is any) is whey and can be used to add to smoothies, when making oatmeal, baking (including making homemade scones!), etc.

In the fridge: Cover it tightly or transfer it to an airtight container and store it for 7-10 days.   While chilling, it can become as thick as butter. So it&#39;s best to bring it back to room temperature for optimal &quot;spreading&quot; consistency. In the freezer: Keep for up to 3 months. Allow it to thaw in the fridge before using it again, mixing it well first.

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Top Tags

Classic scones with jam &amp; clott...

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Slow Cooker Clotted Cream

Slow Cooker Clotted Cream

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Small Batch Clotted Cream Recipe

Homemade Clotted Cream Recipe Using...

Schooldays treacle sponge

How to Make Clotted Cream

Devonshire Cream (Homemade Clotted ...

Traditional British Clotted Cream

Clotted Cream Recipe

Scone recipe: Matt Moran's easy dat...

The Perfect Clotted Cream Recipe

The most viewed clotted cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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