Devonshire Clotted Cream
True Devonshire Cream, or Clotted Cream, is a very thick, rich cream actually very similar to butter. It pairs very well on scones with jam or jelly. Although sweetened a little, these homemade substitutions are very good with all scone recipes as well.
Ingredients
Method
- Combine all ingredients in a medium bowl and beat with a mixer until stiff.
- Keep refrigerated for 3-4 days.
Notes
Traditional Devonshire Clotted Cream
Yield: About 1½–2 cups Difficulty: Extremely easy — just time‑consuming Ingredients:-
Heavy cream (NOT ultra‑pasteurized), 2 cups
- Must be 36–40% fat for proper clotting.
Instructions (Traditional Method)
1. Preheat the oven
Set your oven to 200°F (93°C). This low temperature is essential — too hot and the cream scorches instead of clotting.2. Pour cream into a shallow dish
Use a wide, shallow, oven‑safe pan such as:- A glass baking dish
- A ceramic pie dish
- A small casserole dish
3. Bake low and slow
Place the dish uncovered into the oven. Bake for 10–12 hours. You’re looking for:- A thick, pale yellow “crust” on top
- Slightly darker edges
- Cream underneath that looks thickened but not fully set
4. Cool completely
Remove the dish from the oven and let it cool on the counter for 1 hour. Then cover and refrigerate for 8–12 hours (overnight is perfect). This chilling step firms the clotted layer.5. Skim and serve
Use a spoon to lift the thick clotted layer from the top — this is your clotted cream. The liquid underneath is whey; you can:- Stir a little into the clotted cream for a softer texture
- Save it for scones, pancakes, or baking
- Discard it if you prefer a firmer cream
- Scones
- Jam
- Fresh berries
- Tea time treats
Notes & Tips (Important!)
Cream Type Matters
- Heavy cream = correct
- Ultra‑pasteurized cream = may not clot properly
- Pasteurized cream = works well
- Raw cream = traditional, but not required
Fat Content
The cream must be at least 36% fat. Higher fat = thicker clotted cream.Pan Depth
Shallow pans create a thicker clotted layer. Deep pans produce less crust and more whey.Oven Temperature
200°F is ideal. Do NOT exceed 225°F — the cream will scorch or curdle.Color
A pale yellow crust is normal. A deeper golden edge is also normal. If it turns brown, the oven was too hot.Texture
Traditional clotted cream is:- Thick
- Spreadable
- Slightly grainy from the clotting process
- Rich and buttery
Storage
Keeps 5–7 days refrigerated. Freezing is possible but may slightly change texture.
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