How to Make Clotted Cream

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Homemade clotted cream

Homemade Clotted Cream ~ this luxurious spreadable cream is a must for afternoon tea and scones, and the only way to get it is to buy those pricey little imported bottles  ~ but now you can make it right in your own kitchen!

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.

A tiered tea tray with tea sandwiches and scones for High 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 in a small jar, with scones

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.

making 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.

homemade clotted cream in a mason jar, with spoon.

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.

Homemade clotted cream in a jar with a knife

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 ready to bake

You will definitely want to make scones to go with your homemade 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

TIP: Make sure your cream is not ‘ultra pasteurized’, you will need to find regular pasteurized cream at a Whole Foods or other similar store.  Ultra pasteurized cream has been treated in a way that prevents it from ‘clotting’.

homemade clotted cream with scones

Homemade Clotted Cream
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Homemade Clotted Cream


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


  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.


  • An oven thermometer is an essential kitchen tool, and really comes in handy for this project.  If your oven is too cool or too hot your homemade clotted cream will not ‘clot’.



don’t forget to pin this tutorial on how to make clotted cream!


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Leave a Reply


  • Reply
    Eva Anderson
    November 14, 2018 at 5:49 am

    I finished first batch yesterday and it appears to have turned out perfectly. I scooped into a jar this morning and put back into fridge. My question: when the liquid is re-absorbed, does the “skin” soften and become more creamy?

    • Reply
      November 14, 2018 at 9:34 am

      Homemade clotted cream is a little less refined in texture than some of the jarred stuff, Eva, but you can stir it as much as you like for a smoother texture. Authentic clotted cream can vary in texture, but can be quite lumpy, and it’s that crusty part that’s the most coveted in England :)

      • Reply
        November 14, 2018 at 11:24 am

        Have you tried covering the dish in the oven during the 12-hour baking time? Wonder if that would prevent the skin from forming but still allow the clotting…

        • Reply
          November 14, 2018 at 12:06 pm

          I haven’t tried that…

  • Reply
    October 23, 2018 at 9:45 pm

    Can this be done in a slow cooker

    • Reply
      October 24, 2018 at 8:11 am

      I’ve tried and it didn’t work because the slow cooker, even on low or warm is too hot.

  • Reply
    October 14, 2018 at 9:19 pm

    Does it matter if the oven is fan forced?

    • Reply
      October 14, 2018 at 9:25 pm

      If it maintains an even temp it should be fine.

  • Reply
    October 7, 2018 at 5:13 pm

    Can I leave a candy thermometer in the dish in the oven to verify the temperature is at 180?
    My oven temperature isn’t the same temperature as what I tried to set it to. I have the knob to turn to desired temperature. I put an oven thermometer in the oven. I tried to set the oven at 180, and then checked the oven thermometer. It said it was 200 degrees.

    • Reply
      October 7, 2018 at 6:43 pm

      I use an inexpensive oven thermometer, made to hang right on the rack so you can check it without opening the oven door.

      • Reply
        October 13, 2018 at 2:03 pm

        By a good oven thermometer that will give you your oven temperature.

  • Reply
    October 7, 2018 at 3:20 pm

    1) I’m assuming that you don’t do any stirring during this process, until, maybe at the end. Is this correct?
    2) You said that we can use the leftover cream for baking. Is there some of the cream that doesn’t turn into the clotted cream?
    3) How much clotted cream does this make?

  • Reply
    Jennifer Rivas
    September 25, 2018 at 6:17 am

    I made mine in crock pot last night and the side burned and fell into the middle of my cream…help!

  • Reply
    September 20, 2018 at 8:24 pm

    Presently on my second attempt on this recipe and quite excited to achieve some improved results. With my first attempt, my clotted cream was quite thick and had an unfortunately sour taste. If anyone as a recommendation on how to avoid the sour taste then I would be very eager to apply a recommended solution or remedy. I am using cream from Trader Joe’s which to date is the only non-ultra-pasteurized heavy cream that I can find in my area.

  • Reply
    Ann Rast
    September 11, 2018 at 8:04 am

    The clotted cream I had in England had a slight sweet taste to it. Do you ever add sugar to it?

    • Reply
      September 11, 2018 at 8:13 am

      No, I don’t add sugar, but I think that sweetness you remember comes from the cream itself. The flavor of cream comes from the specifics of the cows and how and where they are raised, etc, so English clotted cream might be a bit sweeter due to that.

    • Reply
      October 6, 2018 at 11:44 am

      I know farmers who add black strap molasses to their hay. Milk from them is the best. I’m sure this recipe with their cream would be amazing. Probably only smaller farms do this tho.

      • Reply
        October 6, 2018 at 12:56 pm

        Wow that does sound intriguing!

  • Reply
    September 6, 2018 at 3:26 pm

    I want to make this. How long does the cream keep after clotting? My little jars of store bought last about a week.
    Can I make a smaller batch so it doesn’t spoil before I can eat it!

    • Reply
      September 6, 2018 at 3:37 pm

      It will last about a week Cindy. It’s hard to make a smaller batch because you need the volume for the process to work.

      • Reply
        October 30, 2018 at 9:01 pm

        You can freeze it and then thaw it in the refrigerator before using it again. I have personally done this and it works just fine.

  • Reply
    September 1, 2018 at 9:21 pm

    Omg! If this works you will be my bff!!

  • Reply
    Danielle Smith
    August 31, 2018 at 8:53 pm

    Mine is in the oven and I am not really worried about it turning out. I’m pretty sure it’ll be great. Just want to share that I live in a small town without a Whole Foods, Sprouts or TJ’s in sight. I was able to find Anderson Dairy heavy cream which is not ultra pasteurized at my local Albertsons. Must be the right stuff cause it expires next week where all the others on the shelf are good through October.

    • Reply
      August 31, 2018 at 9:10 pm

      Making clotted cream is an adventure, for sure Danielle, let us know how you do…

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