Homemade Clotted Cream

Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.

 

Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.

 

Rich and thick with the consistency of soft butter, clotted cream is inextricably linked with a Devonshire or Cornish cream tea and there’s nothing quite like it. I’ll leave it to you to decide whether to load your scone with jam first or home made clotted cream first, either way, it’s divine.

 

 

I first tried making clotted cream whilst living in France because clotted cream wasn’t available locally and I’d promised an afternoon tea to our French neighbours. I wanted our neighbours to experience a proper afternoon tea so decided you can’t have scones without clotted cream. As I was trawling through recipes I came across this one in an old WI booklet, as always an excellent source of traditional recipes. I chose this quick method as it didn’t involve long, slow cooking in a low oven and there was no waste. Definitely well worth the effort involved with stirring.

 

I’ve used Guernsey cream and butter (regular readers know I love all things Guernsey) as this gives a much richer and creamier flavour but regular double cream works too. I’ve even used French cream (which doesn’t have as high a fat content as English double cream) and still achieved good results.

Add the cream and butter and bring to a gentle heat stirring all the time. Simmer until reduced by half, stirring occasionally so the cream doesn’t catch on the bottom of the pan.

 

Pour into a shallow dish and pop in the fridge overnight and it’s ready. Scoop out the cream and put in a sealed jar or container and keep in the fridge for up to three or four days.

 

Here’s the recipe for Homemade Clotted Cream in quick printable format so you can have it to hand while you try it out.

 

5 from 45 reviews

Homemade Clotted Cream

11/08/2020
: 6 to 8
: 1 min
: 26 min
: Easy

Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.

By:

Ingredients
  • 750 ml (3 cups) double / heavy cream (Guernsey cream if available)
  • 30 g (2 tablespoons) butter - ideally Guernsey butter
Directions
  • Step 1 Put the cream and butter in a large wide heavy based saucepan and place over a low to medium heat. Stir constantly with a wooden spoon until it reaches a simmer.
  • Step 2 Don’t let it boil over and keep stirring so it doesn’t catch on the bottom.
  • Step 3 Let it reduce by half – about 20 minutes.
  • Step 4 Once it has reduced, pour into a shallow dish, the more surface area the better !
  • Step 5 Let it cool, before covering and chilling in the fridge overnight. Use within three or four days.

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Pin Homemade Clotted Cream for later:

Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.

 

Serve Homemade Clotted Cream with homemade buttermilk scones and jam for a perfect cream tea. Decadent, delicious and so enjoyable ! Homemade Clotted Cream isn’t just for scones, it’s delicious with chocolate cake or why not try it with my Nectarine Frangipane Tart?

 

I’M LINKING HOMEMADE CLOTTED CREAM TO:
•Cook Blog Share hosted  by Jacqui over at Recipes Made Easy and co hosted this week  by Lost In Food.
•Fiesta Friday hosted by Angie over at Fiesta Friday and co hosted this week by Food For The Soul.

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