Cornish Clotted Cream Shortbread

Clotted Cream Shortbread, cut into squares

Cornish Clotted Cream Shortbread  is an authentic shortbread recipe that uses clotted cream in addition to butter to make the most luxurious breakfast or tea time treat ever. This is the ultimate indulgence!

Clotted Cream Shortbread, stacked

The minute I heard about this concept  I jumped on it. I’ve made a lot of shortbread here on tvfgi. I’ve also made quite a bit of clotted cream, but I’ve never used my clotted cream in my shortbread! It really makes sense when you think about it ~ shortbread is based on butter and flour, and clotted cream is very similar to butter in consistency, both are made entirely with heavy cream. It’s logical that one could substitute for the other in recipes.

The few recipes I found using clotted cream make more of a biscuit type shortbread, whereas I love a soft melting texture, so I’ve developed the ultimate clotted cream shortbread here, one that you don’t want to miss. I found that the clotted cream gives this shortbread a lovely subtle flavor.

Clotted Cream Shortbread, sliced on a wooden table

Let’s get started…first and foremost you’re going to need some clotted cream to make this shortbread.

What exactly is clotted cream?

Let’s get the basics straight:

  • Clotted cream is one of the most unique luxury foods on the planet, it’s up there with truffles, Champagne, and Brie cheese.
  • Clotted cream is a thick creamy spread normally used on scones, and popular in England, Scotland, Ireland, and Wales.
  • It’s made from heavy cream that has been slowly heated over many hours until it thickens or ‘clots’ into a spreadable consistency.
  • Clotted cream is world famous for its unparalleled rich texture, and it’s an essential part of a classic British afternoon tea, where it’s spread on scones and topped with jam.
  • Normally the only way to get clotted cream is to visit Great Britain, or to spend big $$ on a very small imported jar at your local gourmet market.

What does clotted cream taste like?

  • Clotted cream is unique, so it’s hard to compare it to anything else, but the flavor like cream, but with a slightly ‘cooked’ flavor. You just have to try it!

Instant Pot Clotted Cream in a small glass jar

I’ve formulated this recipe to use 6 ounces clotted cream. You can use your own homemade, or buy it in a little jar at the supermarket (the jars are 6 ounces.)  It will be in the refrigerated section, usually near the butter.

Clotted cream is imported, and expensive, so it makes sense to make your own. Then you’ll have plenty to enjoy on your scones, and enough leftover for this shortbread. Talk about luxury!

Two ways to make homemade clotted cream

  • You can make it in a very low oven in a casserole dish. It will take 12 hours or overnight. See my How to Make Homemade Clotted Cream post for all the details.
  • You can also make clotted cream in an Instant Pot. You aren’t pressure cooking, but the IP works because it can maintain the perfect temperature to allow the cream to clot. The cream will take about 10 hours. See my How to Make Instant Pot Clotted Cream for details.

Scottish Clotted Cream Shortbread ready for baking

Which method do I recommend?

  • If you have an Instant Pot I recommend that method, it is more foolproof because the temperature is more reliable. I have the Instant Pot 6 Qt and it works perfectly for making clotted cream, plus it makes yogurt!

Stacked squares of clotted cream shortbread

If you love shortbread I’ve got lots of options for you on the blog. Once you’ve mastered a basic recipe there are a thousand ways to add to it for different flavors. I love the zesty lemon flavor of my Scottish Lemon Sugar Shortbread, I made a special lemon sugar with lemon peels to really pump up the citrus in this recipe.

I’ve used the same shortbread dough to make tarts and crumbles, too, it’s incredibly versatile.

And no collection of shortbread is complete without some chocolate, so definitely try my Bittersweet Chocolate Chip Shortbread, we give it as gifts every holiday season. And my Peanut Butter Chocolate Chip Shortbread Cookies? The most popular cookie on the blog 🙂

Squares of Clotted Cream Shortbread on a wooden table

Clotted Cream Shortbread, cut into squares
4 from 36 votes

Cornish Clotted Cream Shortbread

Cornish Clotted Cream Shortbread  is an authentic Scottish shortbread recipe that uses clotted cream in addition to butter to make the most luxurious breakfast or tea time treat ever.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 22 minutes
Yield 12
Author Sue Moran


  • 8 inch square baking pan


  • 2 1/2 cups all purpose flour
  • 1/2 cup oat flour
  • 5 Tbsp cornstarch
  • 1/2 cup granulated sugar
  • 6 ounces clotted cream
  • 2 ounces butter that's 4 Tbsp melted


  • 1 Tbsp granulated sugar


  • Preheat oven to 350F Line an 8x8 square baking pan with parchment paper so you can lift the short bread out for cutting. (The parchment is optional.)
  • Put the flours, sugar, and cornstarch in the bowl of a food processor and pulse to combine well.
  • Add the clotted cream and the butter to the bowl and pulse/process to combine into coarse crumbs with no dry flour remaining.
  • Turn the crumbly mixture out into your pan and press down evenly with your hands, smoothing out the shortbread as best you can. Prick all over with the tines of a fork. Sprinkle with granulated sugar.
  • Bake for about 22 minutes, or until it is just beginning to turn pale golden around the edges. It will still be quite pale overall. If you bake it longer, it will be crisper, but I like the soft melting texture I get after about 22 minutes.
  • Let the shortbread cool for a few minutes, and then use a sharp knife to cut it into squares. Cutting the shortbread while still warm makes a cleaner cut.
  • Add a bit more sugar to the top, if you like.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Thanks for pinning!


You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    December 27, 2020 at 10:03 am

    Can you use a cookie press with this recipe?

    • Reply
      December 28, 2020 at 6:52 pm

      I’m afraid not Deborah, I think shortbread would be too firm for the press. I do have a few ‘spritz’ cookie recipes that would be better.

  • Reply
    August 24, 2020 at 4:43 pm

    4 stars
    Was really good once I finally got them correctly baked. 22 min. Was not enough time in my silver pan. I cut them and they were pale and under baked and under baked shortbread is just bad. So I put them back in the oven till the bottoms got brown and they tasted as they should. I would try 30-40 min. Next time.

  • Reply
    April 13, 2020 at 9:36 am

    Can I sub arrowroot or rice flour for the corn starch?

    • Reply
      April 13, 2020 at 9:57 am

      That should work fine.

  • Reply
    March 28, 2020 at 7:18 am

    Do you have to use oat flour?

  • Reply
    March 2, 2020 at 1:51 am

    Is the 6 ounces of clotted cream 6 ounces volume (3/4 cup) or 6 ounces weight?

    • Reply
      April 29, 2020 at 11:44 pm

      I’m wondering the same thing…

  • Reply
    December 9, 2019 at 9:05 am

    I plan on making these this weekend. I bought the ingredients. I am wondering if you can successfully add things in, like mini chocolate chips, or nuts, or possibly finely chopped dried cranberries, etc. My first thought was lemon juice and lemon peel, but the juice will probably change the texture. Have you ever modified this recipe for add in flavors?

    • Reply
      December 9, 2019 at 9:10 am

      You can definitely do some add-ins, as long as they’re dry, juice will change the balance in the recipe. Check out my Lemon Sugar Shortbread for a great lemony version.

      • Reply
        December 9, 2019 at 10:05 am

        Thank you! I will report back next week on my results!

  • Reply
    November 21, 2019 at 1:54 pm

    3 stars
    Just baked. I used Clotted Cream fromDevon Cream Company. Top of shortbread is heavily cracked, which I think means too dry. Followed recipe exactly. Is it possible this brand of clotted cream is too thick? They also make a Double Cream which is not as thick. Thoughts/ideas/suggestions?

    • Reply
      November 21, 2019 at 3:34 pm

      I’m not sure, I know I’ve made this before with that very brand. Are you sure you got your dough completely mixed and all the butter and cream incorporated? Sometimes shortbread dough can be crumbly when it’s not thoroughly combined. The only other things I can think of are slightly too much flour (every time we measure it’s slightly different) or possible an oven that’s hotter than the dial reads. I haven’t experienced cracking on top of the shortbread before, so it’s a little baffling.

  • Reply
    October 2, 2019 at 10:09 pm

    If you live anywhere near a Persian/Middle Eastern market, you’ll find clotted cream there with the refrigerated dairy products. It is called “sarsheer.” While you’re there pick up a jar of sour cherry preserves. They are DELICIOUS together.

    • Reply
      October 3, 2019 at 8:20 am

      I didn’t know there was a Middle Eastern version, sounds delicious!

  • Reply
    June 6, 2019 at 6:17 am

    This looks amazing! I just made the instant pot clotted cream and it turned out perfect! Thanks so much! It looks from the pictures that the shortbread is made in an 8×8 pan lined with parchment—is that correct? (Sorry if I missed this info somewhere!)

    Thanks so much again for the amazing recipes!

    • Reply
      June 6, 2019 at 8:48 am

      Yes, I clarified that in the recipe. I’m so glad you loved the clotted cream, isn’t it a luxury to be able to make it yourself?

  • Reply
    May 28, 2019 at 3:02 am

    I’m going to try this today! I’m lucky enough to live in Cornwall in the UK where clotted cream (Rodda’s is the best make and is used by the chefs in Buckingham palace) is plentiful. I’ll let you know how it goes and happy to correspond with you about other British delicacies.

  • Reply
    Mary Ann | The Beach House Kitchen
    May 9, 2019 at 6:03 am

    Shortbread is my fave Sue! I’ve never tried it with clotted cream! I’ll need to give your recipe a go for sure. Wishing I could grab one right through my screen!

  • Reply
    Victoria B
    May 8, 2019 at 10:39 am

    Oh my – sound amazing and look truly scrumptious!!

  • Reply
    Jacqueline Debono
    May 8, 2019 at 8:26 am

    I love British cream teas with scones and clotted cream! I never realized it’s possible to make homemade clotted cream! Def want to try that. Then I can make this wonderful sounding shortbread and have scones and clotted cream at home for tea!

  • Reply
    Taylor Kiser
    May 8, 2019 at 8:25 am

    I need these in my life! They look so delicious!

  • Reply
    Mary Bostow
    May 8, 2019 at 7:58 am

    Oh my….these look simply amazing. My family loves shortbread and I can’t wait to give these a try. Thanks for the information.

  • Reply
    Lauren Vavala | DeliciousLittleBites
    May 8, 2019 at 7:49 am

    I’ve never used clotted cream before but this looks like the most perfect shortbread! I’m going to have to attempt to make them asap!

    • Reply
      May 8, 2019 at 7:54 am

      Clotted cream in itself is a revelation, you have to try it Lauren! I have a couple of great recipes for it on the blog 🙂

  • Reply
    May 8, 2019 at 7:40 am

    I love shortbread! These look so delicious and buttery! Perfect for an afternoon tea time.

    • Reply
      May 8, 2019 at 7:45 am

      Definitely tea party-worthy 🙂

  • Reply
    John / Kitchen Riffs
    May 8, 2019 at 7:35 am

    LOVE shortbread. And LOVE clotted cream? Put the two together? Swoon! This looks incredible — thanks!

    • Reply
      May 8, 2019 at 7:42 am

      Thanks John, that’s how I felt when I took my first bite!

  • Reply
    Tricia | Saving Room for Dessert
    May 8, 2019 at 4:23 am

    Angie is right – these would be great with a cup of tea. So pretty!

  • Reply
    May 8, 2019 at 2:45 am

    I want one for my tea now 🙂 They look so inviting!

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!