tea at the Biltmore Hotel

Last week I was treated by the historic Biltmore Hotel in downtown Los Angeles to their classic English afternoon tea.  If you’ve never had a classic afternoon tea, you need to experience it, and the roaring twenties era Biltmore is the place to do it.  Every inch of the hotel is carved, muraled, frescoed, tapestried, guilded, mosaic’d and generally so eye-poppingly gorgeous that it’s easy to forget you’re in Los Angeles.  I almost forgot to drink my tea!

tea at the Biltmore

If you’re looking for something special to do for Valentine’s Day, this would be fabulous.  The tea room is the lobby of the original hotel, and so it’s fittingly grand, complete with a burbling marble fountain in the center and a grand staircase.

Tea at the Biltmore

The highlight of any afternoon tea, besides the tea, is the array of tiny treats that comes with it, and I always zero right in on the scones and clotted cream.  (That’s them on level two of our tiered tea tray.)  Clotted cream, if you’ve never had it, is a very thick rich spreadable form of heavy cream that was first invented ages ago by some very smart British farmers.  It’s not like whipped cream, or cream cheese, it’s not like butter…it has a unique decadent consistency and a wonderful soft flavor.  It’s quite thick and spreadable, and when you slather it on a freshly baked scone there is no better thing in the world.

homemade clotted cream

The little pot of clotted cream that we got at the Biltmore had me craving more, and happily I made the most astounding discovery…you can actually make clotted cream at home in your own kitchen.  No more tracking it down in specialty stores and paying big bucks for the imported stuff.  My homemade clotted cream was actually way better (and a whole lot fresher) than the British stuff I usually buy.

homemade clotted cream

This is an amazing process, I hardly had to do anything, and I end up with a ton of the richest, silkiest clotted cream I’ve ever had.  I used 2 pints of cream, poured them into a baking dish, and left it overnight in a 180F oven (the lowest my oven will go.)  In the morning I let it cool and then refrigerated it for the rest of the day.

How to make homemade clotted cream

Then I scooped it into jars, which was a little sloppy at first, and put them back in the refrigerator.  Any little bit of liquid gets absorbed right into the clotted cream after you put it in the jars, and by the next morning when I had it with my scones, it was absolutely to die for.

diy clotted cream

I can’t say enough good things about this project, the results far exceeded my expectations and it was absurdly easy.  The only catch is that you can’t use ultra-pasteurized cream, which is cream that’s been processed for a longer shelf life.  Many stores only sell ultra-pasteurized cream, so you have to search a bit for regular cream.  I found mine at Whole Foods.  Just read the labels… if it doesn’t say ultra-pasteurized on the label, you’re good to go.

cardamom and vanilla scones

You will definitely want to make scones to go with your clotted cream.  I have lots of recipes for scones on the blog, but this time I made Jennifer’s Cardamom Vanilla Cream Scones, and they were wonderful.  Jen doesn’t use any egg in her recipe like I usually do, and I have to say I really liked the texture of her scones.   And how can you go wrong with cardamom and vanilla?  I highly recommend them.

Homemade Clotted Cream

Homemade Clotted Cream

Homemade Clotted Cream

What You Will Need

  • 2 pints heavy cream (not ultrapasteurized)
  • a heavy casserole dish

Instructions

  1. set your oven to 180F
  2. Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
  3. Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.
  4. Remove the dish from the oven and set to cool. Then cover and refrigerate.
  5. The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..
  6. Spread the clotted cream on freshly baked scones.
http://theviewfromgreatisland.com/how-to-make-clotted-cream/

homemade clotted cream with scones

 

 

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146 Responses to Homemade Clotted Cream & Tea at the Biltmore

  1. Ruth says:

    Would i do the same process if i get Raw cream?

  2. Mary says:

    Thank you for the recipe. Can I use raw whipping cream from my local health food store?

  3. Susanne says:

    I was so excited to find your recipe for clotted cream! I tried it with “batch pasteurized” cream (it didn’t say ultra), but it’s all could find when I went out looking so I figured I’d give it a try. Maybe my oven temp is off (I set it to 180), but the top got a thick yellow-ish skin on it that was pretty solid. Underneath it was crazy delicious clotted cream. The yellow part tastes more toasty/cooked, but isn’t smooth like what was under it. Any suggestions? I definitely want to try this again and will grab some cream from Whole Foods next time I’m near one! Thanks for the recipe!

    • Sue says:

      That sounds like you did it perfectly, and the yellowish stuff is part of it, I just stir it all together and jar it. When i stirred mine together it kind of all melded together after a night in the fridge — I’m so glad you had success with this, now you just need to make scones :)

  4. Anita says:

    Thank you , thank you , thank you. Followed your instructions to a T, and we have a tasty, magic jar of clotted cream. We also made some English scones, smothered in jam. Heaven. :)

  5. Cheyenne says:

    Has anyone been a rebel and tried this in a temperature- controlled dehydrator? Seems like a big part of it is getting some of the water gently cooked out. :-)

  6. Karen says:

    I am putting on a High Tea for my daughter-in-law and cant wait to try the clotted cream. Thank you for the recipe.
    Karen.

    • Sue says:

      Be sure you try it a little ahead of time, Karen, there’s sometimes a little bit of a learning curve and it’s difficult to predict.

  7. Nichole Dellucky says:

    Thank, thank, thank you for this recipe! We went to England almost 3 years ago and had tea in the town of Windsor, by the castle and had clotted cream for the first time. I thought it was the most decadent thing I’d ever had. My 14 year old son still wants to have tea with me after school at times. I found your recipe and decided to give it a whirl. Followed it to a T and it came out beautifully and soooooo delicious. I found another recipe that used the left over “cream” in some cream scones so nothing went to waste!! Ended up having tea and scones twice today, with a neighbor and with my son and hubby. Thanks again, you brought a lot of joy to someone who is missing England!

    • Sue says:

      I’m thrilled this worked out so well for you Nichole, I know the feeling of missing a food, and I’m so happy I could help! We lived in England for a while for grad school and fell in love with so many great things — I have yet to master fish and chips :)

  8. Laurie Fancy says:

    I might just try using organic heavy cream since everything is pasteurized these days. Ta for the recipe!

  9. Debbie says:

    After reading through many of these comments, one thing to note is that just like butter (or whipped cream for that matter) clotted cream can be frozen. To use, thaw it in the fridge overnight. I’ve done it with fresh real clotted cream in the UK – actually kept frozen for several months and tasted great right up to the end. I have tried many, many times to make clotted cream from authentic recipes here in the US but generally, the cream in the US is not quite “fat” enough and of course the pasteurization is an issue. But I will give this recipe a go…thanks!
    I devised my own “mock” clotted cream that, although it doesn’t have the divine smooth texture of the real thing, does have a rich similar taste. Take 8 oz. of mascarpone cheese and bring to room temperature. Then whip 1 pint Organic Valley (the highest fat cream I’ve found in a regular grocery store) and whip until very, very thick, just before butter stage. Then, fold (do not whip) the soft mascarpone into the whipped cream gently but as thoroughly as possible. Serve immediately or chill – it holds well and freezes well.

    • Sue says:

      Very interesting Debbie — the freezing tip is wonderful to know. I’d be very curious to hear how this turns out for you, and the mock clotted cream is a fun idea too. Be sure to check back in after you try it :)

  10. Micaela says:

    I am definitely going to try this recipe. It seems delicious, and if it’s anything like the clotted cream we had in the UK, then it is worth the try….

    • Joe P. says:

      I got the cream from the health food store and instead of using the oven I use my Salton yogurt maker and it worked perfectly. So easy and so good!

      • Sue says:

        Really? I’m going to have to try that now Joe, thanks!

        • Joe P. says:

          How did the yogurt maker work for you? Joe P.

          • Sue says:

            I haven’t tried it yet Joe because my yogurt maker has one large container that is tall and deep and I don’t think it would work…what size and shape is the container of your yogurt maker?

          • Joseph Picardi says:

            Sue,

            It sounds like my yogurt maker has the same type of container, it holds one quart of the heavy cream. The entire quart thickens, a bit unevenly. I let it come to room temperature in its container before pouring it into the yogurt maker. Don’t know if that makes any difference or not.

            The first I tried the clotted cream I used a yogurt strainer which didn’t yield more than a few drops of excess liquid so I stirred the whole batch with a spoon and it blended into a perfectly smooth product.

            I tried ultra-pasteurized heavy cream in the yogurt maker, too, just to experiment. No clotting at 24 hours, about 1/3 clotted at 48 hours and perfect sour cream at 72 hours!!! So I’m sticking with the non-ultra pasteurized organic heavy cream from the health food store. My next experiment is to freeze it to see how that works, but so far, the refrigerated clotted cream has kept several weeks in the refrigerator, which I have set to 34 degrees F. (the thermometer on the door registers 40 degrees F.)

            Joe P.

          • Sue says:

            Sounds interesting…I did try it in my slow cooker on the ‘warm’ setting recently and only got about half the cream to clot, after about 24 hours. The yogurt maker will be my next experiment!

  11. Kat says:

    Looks delicious…I’m going to try this.
    The Baltimore is nice however doesn’t compare to the Fairmont Empress in Victoria, B.C.

  12. Tara says:

    I was so excited to try this but it did not work for me :( I used a 8 x 8 inch pan and made sure the cream came up 1.5 inches on the side. Used 1 quart of pasteurized cream from Whole Foods (365 Heavy Cream). Cooked uncovered at 180 for 12 hours. When it came out, I noticed it still seemed liquidy and there was a thickish crust on top. I let it cool for about an hour and then put it in the fridge for 24 hours. When I went to scoop it out, it still had a thick crust. Under the crust there was still a good bit of liquid but also solid cream. However, the cream tasted more like cream cheese, not clotted cream.

    Help! Any ideas as to what went wrong?! Thanks in advance!

    • Beth says:

      First, I want to mention that I haven’t tried this yet, but I thought I might try to help since I don’t see any other responses yet. :) I think that “crust” you describe is the clotted cream and is supposed to be scooped off (before refrigeration) and jarred. The liquid underneath that is leftover can be used or tossed, but is not part of the clotted cream. Hopefully I’ll be trying this tonight, so I’ll let you know tomorrow how it works out!

    • Sherry says:

      I make clotted cream a MUCH easier way by shaking the cream in a jar until just before the butter separates from the liquid. Pour heavy cream into a jar (I use a 1 quart Mason jar) – fill 2/3 of the jar only. Put some sort of agitator in the jar – I have a 1-inch wire wisk ball that I throw in there, but you could use a marble, a lego, etc – just make sure it’s clean :) Then shake and shake. Check it often being sure not to let the butter separate out. You want to stop when it is super thick and sticking to the walls of the jar. At this point, you can use as is or gently strain it for several hours using a coffee filter in a sieve over a bowl. Voila!

  13. Vicky says:

    I used a low temp pasteurized cream from Whole Foods. Wasn’t sure this was going to work but I gave it a shot. I’M SO GLAD I DID! It turned out absolutely perfect. I believe I could have ended up with more cream if it had stayed in there longer (I did 8 hours). A glass casserole dish is a must. Thank you so much for the tip!

  14. Nayda says:

    Do you have any ideas for how to halve this recipe? I do have a smaller casserole pan that I could use but pasteurized organic heavy cream is so expensive that I’m a bit leery to try it out on my own.

    • Sue says:

      I know how you feel, Nayda. All I can tell you is that I didn’t have luck when I tried to make it with half the cream. I figured maybe you need the extra bulk of cream so that it doesn’t overcook. Not sure, though, sorry!

  15. This sounds to die for! I had no idea clotted cream was so easy to make. I’ll definitely have to give this recipe a try. I could so go for a scone and some clotted cream right now!

  16. Jessica says:

    So I just pulled this out of the oven and from the other comments… Sounds like I’m on the right track. After the only British tea place we had here closed down, I’ve been dying to get my hands on some clotted cream. Will be making scones on my next day off so I’m excited for this and hope it turns out! As a lover of all things British, thank you sooooo much for this recipe.

  17. Blanche says:

    I’m confused! There’s no mention of sugar in your recipe. Don’t you need to add sugar as one does when whipping heavy cream?

  18. Patricia says:

    After 3 hours at 180F I had a black tar mess in my oven. I’ve checked the temp on my oven and it was fine. So bummed. Are you sure your oven was really at 180F?

  19. Amber says:

    Hi Sue,

    I tried the recipe and not sure what went wrong but wanted to check in to see if you might have some ideas. So I put the pasteurized heavy whipping cream in the oven for 12 hours at 170 degrees (maybe too low? – I also don’t think it was a case of the oven going to high). There was a very thin pale yellow crust at the top. I stirred it together, and pretty much (within 20 mins.) immediately placed it in the fridge.

    After about 20-22 hours, I took it out and there was a pale yellow crust (thicker than out of the oven, but still relatively thin) and when I tried to scrape the top, there were very grainy chunks mixed in with the milk. I tried to put it in a jar, but it just came out grainy and milky….not at all like clotted cream. Any ideas what went wrong? Thanks!

    Other questions. How long did you leave it out before placing it in the fridge and after taking it out of the oven? Did you cover it directly after taking it out of the oven? Thanks again!

    • Vanessa Lide says:

      The key thing is NOT to stir it when it comes out of the oven. It’s supposed to form a crusty top — mine even looked oily in places. But after the bowl cooled, and the mixture cooled for a few hours in the fridge, the thick cream is sitting on top, and you can easily skim it off. I’m Cornish, and so happy to have found this recipe. My aunt taught me to make it on the stove many years ago, but this is so much easier, thanks!

  20. Sally says:

    We are trying some in the oven and some in the crock pot right now. After cooking for 12 hours, Do you scrape the clotted cream off of the top, or stir it in with the liquid underneath? And if so, when? Before or after refrigeration? Thanks so much!

  21. Nayda says:

    How long does it keep in the fridge for and what size casserole dish did you use?

  22. Adam says:

    So I tried this with a pan of water to see how it long it took the liquid to get to 180° (the temperature that my stove-top clotted cream recipe says to target). Interestingly, the constant evaporation of the water cools the liquid A LOT…I never got the water in a 180° oven to rise above 135°, and even when I turned the oven all the way up to 330° the water topped out at 165°.

    You could reduce evaporation (and thus increase the temperature of the cream) by tightly covering the pan, but it doesn’t sound like anyone did that. So is the evaporation of the water from the cream in fact an important part of the process, more so than actually achieving a specific temperature?

    Thanks for writing this up!

    • Sue says:

      Wow, I don’t know, i clearly have to do some more scientific investigation into this recipe ;) I do think the cream evaporates some because it gets so thick.

  23. Nathalie says:

    Thanks for sharing! I had to try a few times before getting it right. My first few tries were unsuccessful as I ended up with a very grainy, split cream. I had set my oven to 180F but it turns out that the oven’s temperature wasn’t constant and sometimes overshot to 220F, which caused the cream to curdle. If you’re having the same issue, i would recommend testing your oven temperature with a thermometer so that you can adjust the heat accordingly.

    Thank you so much for the recipe! It was worth the multiple tries – it’s delicious!

    • Sue says:

      Great advice Nathalie – I think an oven thermometer is one of the best investments you can make in the kitchen, and they are really cheap, too!

  24. Viola says:

    Oh my, it really worked! And it was delicious. I had my sister over, wo spent some time in the UK and she loved it. Only the scones were a little too crumbly. But delicious, too! I visited my sister, when she was in South England and the only two things I remember is the awfull breakfast with beans and sausages AND scones with clotted cream and strawberry jam. Thanks, will do it again.

    • Sue says:

      Yay Viola! It can be a little tricky, getting the container and the oven temp just right, but when it works, it’s magical, I’m so glad you gave it a try!

  25. Sosi Sadurian says:

    i make clotted cream mixing 2 liter of full cream with 2 little 3.5% milk place on top of oven on high heat till it comes on top remove cover with lid ,cover eith lots of blankets for 24 hours the remove cover place in fridge for 24 hours , you will have clotted cream ,remove ,then you can make a yogurt from the leftovers milk. This recipe is very successful one

    • Sue says:

      Thanks for that Sosi, I’ll try it. Now that we’re heading into fall, I’m going to be making a few batches.

    • IFortuna says:

      I don’t understand “2 liter of full cream with 2 little 3.5% milk”? What is 2 little 3.5 % milk? 2 little what? Could you clarify?

  26. Elle says:

    How long does it keep for in the fridge?

  27. Vicki says:

    Did anyone succeed in using a crockpot?

    • Sue says:

      One of the commenters did use a crockpot successfully, and I think I’m going to give it a try as well.

      • Crystal says:

        My family wouldn’t want me to run the oven all night long so I think a crockpot would be my best option if I want to try your recipe.

  28. Madeleine Richter-Atkinson says:

    I’m doing a miniature, toaster oven trial run for this, and so far it seems to be working great! I’m planning on bringing this in for my English final dressed as Hamlet Sr. :) So glad I’m able to make this from scratch!

  29. Paula says:

    Sue please help ours didn’t work at all. We bought the right kind of cream and cooked it per instructions in a fairly deep oval baker the cream was around 2 inches deep. In the morning it was go,den brown almost like crime brûlée. We refrigerated all day then I tried to lift the skin off but the thicken cream was attached and under it was a good two inches of pur liquid. Tried to stir it in but it wouldn’t incorporate so we threw it out.

    • Sue says:

      I’m sorry it didn’t work for you, Paula. From what you say it sounds like the oven temp was too high. Many times, even though the dial says one thing, the temperature can be different. If you have an oven thermometer, that might be the best thing to try.

    • Ava says:

      Uhm, everything I have read and seen says your cream was clotted. The crunchy brown/yellow bits are a part of it.

      I am giving it a go now. After 5 hrs it already is distinctively golden/yellow.

      Please give it another go.

      • John Champagne says:

        Thanks, Ava! I have been scouring the internet trying to figure out if I had done something wrong. The texture is perfect, though it looks a bit orange and has a slightly carmely taste. But still delicious!

  30. Jesse says:

    I tried this and used exactly 2 pints of organic 35% fat cream, that was not ultrapasteurized in an oven for 12 hours at 170(after reading the comments about slight burning). It just turned out as a hardened yellow disc at the top of normal consistency cream, without anything resembling clotted cream in it at all.

    Any idea what went wrong? I had to drop significant coin on this cream as most of what is commercially available in Canada has added skim milk powder and what I presume are stabilizers. Just don’t wanna mess this up again.

    • Sue says:

      It’s possible that your oven was hotter than the 170F Jesse. I know I always have to count on an oven thermometer to check my temperature. Also check the size of your container, the pan shouldn’t be too large or the cream will be too shallow. There is a sort of hardened slightly colored skin on mine when I get it out of the oven, and then I stir it in and refrigerate, after which the clotted cream becomes thick and rich.

  31. Jenny G. says:

    So excited to find this recipe! I have always wanted to try clotted cream but could never find any to buy except small shelf stable jars at World Market. Which are expensive and somehow seem like they would not be the “real” thing.

    I will say if you don’t want to leave your oven on all night (mine is gas so I was leery). You can use a crockpot. Use one of the Hamilton beach ones with the little steam hole, or crack the lid a tad (the oven causes some evaporation while a crockpot will not with the lid on).

    I did 1 quart of cream in a 3 quart crockpot for 12 hours, using the “keep warm” setting which is about 165F. looks just like the one in the photo with the light yellow crust on top. Waiting now for the crock to cool so I can stick it in the fridge :)

  32. adrienne says:

    Did anyone else get a browned skin on top after the overnight in the oven? I did. Maybe my oven was a little hotter? This morning I just peeled off the brown skin and after cooling, put the dish in the refrigerator. I hope it works!!

    • Sue says:

      I did have a little skin on one of my batches, I just stirred it in…I think that means the oven was a little hot, Adrienne, or possibly your cream was to shallow?. Hope it works for you!

  33. […] Clotted Cream. Recipe can be found at The View From Great Island […]

  34. Hope says:

    I ran to my local Whole Foods today with this recipe specifically in mind. I saw the cream and it all said pasteurized (not ultrapasteurized though). So I asked a salesperson if they carried UNpasteurized and was told it was illegal for them to sell it that way in our state. Help please! What do I do? Will pasteurized cream work? It looks so yummy and I really wanted it for tomorrow when my friend (who is British!) is coming over. Thanks so much!

    • Sue says:

      Yes, it’s pasteurized you want. Just avoid “ultra-pasteurized”. Good luck, and remember to pay attention to detail when making this. I think the 2 pints works best, and make sure your oven is at the right temp and not too hot!
      The other thing to remember is that after it comes out of the oven and cools, it still needs a good while in the fridge to completely firm up.

  35. Linda says:

    If you are unable to find cream that is not ultrapastuerized, get some calcium chloride. Available from cheese making websites. You add about 1/4 tsp to this amount of cream before you put into the oven. This will help the curdling process. When making mascarpone I use the calcium chloride because I am unable to find non ultrapastureized cream. I buy my milk from the local dairy raw but they don’t sell the cream :(

  36. Susan says:

    Can I make half a recipe successfully? Looks soooo good!

    • Sue says:

      Susan I think it’s much harder to do with half a recipe, but if you do try, make sure the cream has a certain depth to it in your container, and maybe cover it while it’s in the oven. I had one reader try with only one pint and it didn’t work as well.

  37. Sophia says:

    I’ve heard of clotted cream but never had it before. Don’t care for the name but it sure looks creamy and decadent.
    Will have to try making it and see for myself. And high tea at the Biltmore looks like a must do!

  38. Just pulled mine out of the oven after 12 hours at 180 degrees. And, apparently, my oven turns off on its own after twelve hours. It looks a bit weird with a pale yellow-ish crust on top and watery area underneath. It’s cooling now, and then will go into the fridge. Fingers crossed this works out as I love clotted cream and have a scone recipe at the ready.

  39. I can’t eat dairy anymore, but my husband dreams of scones with clotted cream and jam and it’s always near the top of the list of things to eat when we go home to Scotland! I had NO idea you could make this, we’ve tried the stuff they sell here but it’s not the real deal, this will be on his menu very soon!

  40. Foodiewife says:

    Oh, how I love having tea and all the sandwiches and desserts to go with it. I was thrilled to finally have tea and the Grand Empress in Victoria and I have wanted to make clotted cream ever since. Just last week, I found a video that shows the same process that you do. I just couldnt’ find the heavy cream. (Slaps forehead.) Whole Foods! Of course. Everything looks lovely, and I have a scone recipe I’m anxious to try– though the vanilla and cardamon sounds fantastic.

  41. ron says:

    Alton Brown’s version is pretty easy & doesn’t require the oven be on overnight (or at all). Just strain it through coffee filters.

    http://www.foodnetwork.com/recipes/alton-brown/clotted-cream-recipe2.html

    • Sue says:

      That does sounds easy, but part of the distinctive flavor of clotted cream, I think, comes from it being ‘cooked’ slowly. And I can’t imagine that the texture could be as thick as mine if it’s just strained. I’ll definitely have to give it a try to see!

    • Sue is right , Alton’s version is simply thickened cream. British style clotted cream that I’m used to is thick, almost spreadable, and has a slightly tangy almost sour (but not off) taste.

  42. Mmmm….craving this right now! I got to do high tea at the Fairmont Empress in Victoria BC and that was so much fun. What a great treat!

  43. Jess says:

    Oooooh!!! I LOVE clotted cream! I’ve never been able to find it anywhere outside of Britain and it’s definitely on my top five favorite foods list. Thank you thank you thank you!

    Just one question: how long do you think this would last in the refrigerator, and how much cream does it make? Is it the same quantity or does it reduce somewhat?

    • Sue says:

      It will probably vary slightly with everyone, but I’m going to say it’ll last at least two weeks tightly covered in the fridge, and this recipe makes about 2 cups of clotted cream, which is a lot because a little goes a long way!

  44. I do afternoon tea frequently and love hearing about other people enjoying it as well! A friend I introduced to afternoon tea about 20 years ago absolutely adores clotted cream, and it’s been far too long since I’ve made it. She will thank you for inspiring me!

  45. The Biltmore is such a fabulous place to have tea and your scones + cream look like a dream!

  46. The Biltmore looks fabulous. The Brown Palace in Denver also does high tea and it is fun. Though their decor is not quite as glorious. Love clotted cream and you know I love scones. Yours, in particular!

  47. Clotted cream is such wonderful stuff, isn’t it? And it’s easy to make! I haven’t made any in years, though — but now you have me craving it. Really good post — thanks.

  48. katrina says:

    Oh, this looks delicious, Sue! Being a big reader (especially of British mysteries and novels), I often wondered what clotted cream was. It always sounded so delicious, and am grateful to have the answer, finally. Got to try this!

  49. Katrina says:

    I had clotted cream for the first time at my first High Tea in York, England last summer while on vacation. I had wondered how it was made, and now I can re-create it! I’m so excited to thy it this weekend. Thank you for this, and for a yummy looking scone recipe.

  50. Your timing is perfect. I’m testing a scone recipe and would love to have clotted cream to go with it. Thanks for showing how to make my own! The tea looked lovely. Everyone should enjoy a full-on proper tea at least once in their life, and hopefully more than once!

  51. Looks like that you had a great time at the Biltmore!
    Your clotted cream looks fantastic, Sue.

  52. Scones and clotted cream are one of my most favourite things and I’m super jealous of your tea at the Biltmore! Must try making some.

  53. cheri says:

    What a gorgeous place to have tea, the clotted cream sounds divine.

  54. what a fun time at the most gorgeous place ever. the cream looks silky and sweet and divine

  55. Amy says:

    Looks like such a fun and elegant afternoon! I covet the three-level tray and all the goodies on it. As for scones .. I’ve never liked them. They’re always dry and crumbly, but they do hold up well under the weight of clotted cream, the best part of eating scones. I trust you though and might try one of your scone recipes, along with the clotted cream.

  56. Susan says:

    The LA Biltmore is gorgeous. What a beautiful place to enjoy tea and what a wonderful idea you came away with! I’d love to try making the clotted cream too (I’ve actually never tasted it). Thanks for the delicious idea!

  57. I used to do the pastries for afternoon and Sunday tea serving along with the “club room” daily tea at the Langham Huntington Hotel in Pasadena (which used to be the Ritz Carlton). This post brought me back. We used to go through soooo much Devonshire cream, it was nuts. We’d serve big quenelles of it on a platter with fresh orchid flowers in the middle for decoration. Heavenly.

  58. Lila Smith says:

    i just found your blog on Pinterest, and I am so enjoying everything!! I was wondering if you left the oven at 180 degrees or bring it up to then turn it off? I can’t wait to try the clotted cream with the cardamom scones!

  59. Sippitysup says:

    I love Los Angeles for all it’s diversity! Tripe tacos for breakfast and clotted cream with high tea in the afternoon. GREG

  60. Oh my, how I miss proper Clotted Cream! I spent a good deal of my youth living in Devon and cream teas were one of my faves. Must try this recipe.

    • Sue says:

      Wow, you’ll have to report back Linda…I’m not an expert like you, but I’ve had my share of clotted cream, and I think this is great.

  61. Oh my! Who knew??? Clotted cream sounds so decedent and like butter only better! The scones look pretty fantastic too – a perfect combination! We love the Biltmore (in Ashville, NC). An amazing era. Your photos of the afternoon tea are wonderful!

    • Sue says:

      I can just imagine tea at the Ashville Biltmore…I still haven’t been to see it but I hear it’s incredible, it’s going on my 2015 bucket list!

  62. Christina says:

    OMG, I am drooling over that clotted cream! My cousin sent me a postcard from England with this recipe on it years ago and why I still have never made is beyond me! This looks absolutely brilliant, Sue.
    It was so much fun to go to the Biltmore with you and Cynthia, and I hope we can do it again soon!

  63. So jealous of your tea! It looks absolutely regal. And that clotted cream looks insane. I just made homemade butter, and it definitely won’t be the last time I do!

    • Sue says:

      I think it’s fascinating that butter and clotted cream are essentially the same thing, but with such different tastes and textures!

  64. Monica says:

    What a lovely tea! I make scones for my family and whenever we have them, I start speaking in my fake British accent and saying things about clotted cream. : ) So I am so happy to learn how it’s actually made. Thank you!! Looks perfect.

    • Sue says:

      Haha! I have bought the expensive little jars from Britain when i really wanted to get fancy, but this homemade version makes so much sense, I mean how good can anything made with fresh cream be in a jar?

  65. Monique says:

    The Biltmore .well looks positively superb.
    My husband is a fan of cream..sour..clotted..all kinds..Good to know..Thanks!

  66. The clotted cream looks wonderful! I’ve always loved it but have never thought to try making it from scratch. And I’m so excited (and flattered) that you made and enjoyed my scones!!! Thank you :)

  67. Mary says:

    I adore going to tea and I imagine that the Biltmore is just about as lovely that it gets for that kind of experience. What a fun afternoon!!

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