Homemade Clotted Cream


This clotted cream is made with a long, slow cooking method that toasts the cream, imparting a sweet nuttiness that I don't think I've tasted in any other preparation. While the name doesn't make the mouth water, the flavor and texture of clotted cream are the stuff of legends. This cream is delicious spread on warm biscuits or scones and topped with homemade jam.

Prep Time:
5 mins
Cook Time:
12 hrs
Additional Time:
8 hrs
Total Time:
20 hrs 5 mins
2 cups

Pair this traditional homemade clotted cream with scones or crumpets for a perfectly British treat.

What Is Clotted Cream?

Clotted cream (a.k.a. clouted, scalded cream, or Devonshire cream) is a British topping made by heating cream or full-fat milk, then allowing it to cool slowly. As it cools, the cream rises to the top and "clots."

Learn more: What Is Clotted Cream?

What Does Clotted Cream Taste Like?

Clotted cream has a rich flavor that tastes similar to butter. When it's made properly, it's thick and creamy with a silky texture.

How to Make Clotted Cream

You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make clotted cream at home:

1. Pour the cream into a baking dish and bake for 12 hours.
2. Chill overnight.
3. Separate the liquid and cream.
4. Pack the clotted cream into a canning jar. Refrigerate for up to 5 days.

Notes from Chef John:

· This recipe works best with good quality cream, preferably from grass-fed cows with a fat content of 36% to 40%. Avoid anything that says "ultra-pasteurized" since it has been heat-treated, and you won't get the same results.
· Most modern ovens go down as low as 175 to 180 degrees F (80 degrees C), ideal for this technique. A temperature of 200 degrees F (95 degrees C) will work, but check after 10 hours and see how things look.

How to Use Clotted Cream

Clotted cream is most often served on scones with jam. You can also dollop it onto crumpets and toast or pair it with fresh berries.

How to Store Clotted Cream

Store the homemade clotted cream in a shallow, airtight container in the refrigerator for up to one week.

Allrecipes Community Tips and Praise

"Reliable results once you source the appropriate cream," says birchroad. "We freeze it with great success. Nothing beats a cup of tea served with a scone coated with clotted cream and strawberry jam."

"Amazing flavor and texture," raves Kate Clifford. "Made Irish scones (my mother's recipe) and ate it with raspberry jam from my own garden. Again... amazing."

"If you use a quart of cream, you end up with at least a pint of clotted cream," according to Jeanne B. "But, if you have leftovers, it can be frozen in an airtight container for use later."

Editorial contributions by Corey Williams


  • 4 cups heavy cream (not ultra-pasteurized)


  1. Preheat the oven to 175 to 180 degrees F (80 degrees C).

  2. Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.

  3. Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.

  4. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

  5. Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.

  6. Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.

    close up view of clotted cream in a cup with a spoon, with jam and a biscuit in the background
    Chef John

Nutrition Facts (per serving)

411 Calories
44g Fat
3g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 411
% Daily Value *
Total Fat 44g 56%
Saturated Fat 27g 137%
Cholesterol 163mg 54%
Sodium 45mg 2%
Total Carbohydrate 3g 1%
Total Sugars 0g
Protein 2g
Vitamin C 1mg 4%
Calcium 77mg 6%
Potassium 89mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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