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A flowered plate with a scone, jam and clotted cream and a cup of tea in the background

Clotted Cream for Afternoon Tea

Print Recipe
Clotted cream is a very British, thick cream made from the best Devon cows that is traditionally served on English scones for afternoon tea.
Course Side dishes
Cuisine British
Prep Time 5 minutes
Cook Time 1 hour
Additional Time 8 hours
Total Time 9 hours 5 minutes
Servings 4 -6
Calories 270
Author Janette

Ingredients

Yields 1 ½ cups (354 ml)

  • 2 cups (473 ml/16 ounces) container pasteurized heavy cream

Instructions

  • Place a large heatproof bowl over a large saucepan of water (make sure the water is not touching the bottom of the bowl. Add the cream to the bowl and bring the water to a simmer.
  • Using a candy thermometer, bring the temperature of the cream to 180° F (82°C) and maintain that temperature for 1 hour.
  • After 1 hour, turn off the heat and remove the bowl from the boiler. Allow to cool, then wrap the bowl with plastic wrap and refrigerate for 8-12 hours.
  • Skim the clotted cream off the top and put into a container with a lid.
  • Serve on a warm scone with strawberry jam.

Nutrition

Serving: 1 | Calories: 270kcal | Carbohydrates: 2g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 21mg | Sugar: 2g