Simple Step-by-Step Homemade Clotted Cream Recipe
Discovering how to make homemade clotted cream offers a delightful way to enhance your traditional cream tea experience. This clotted cream recipe requires minimal ingredients but yields rich, velvety results perfect for clotted cream for scones.
Start with essential ingredients: one pint of heavy cream (preferably unpasteurized or non-ultra-pasteurized for best results). No additional sugar or flavorings are needed, allowing the natural creaminess to shine.
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For equipment, you’ll need a shallow ovenproof dish and an oven calibrated at a low temperature, ideally 80°C (175°F). This gentle heat encourages the slow thickening essential to clotted cream’s characteristic texture.
Begin by pouring the cream into the dish, spreading it evenly to approximately 1-2 inches deep. Bake it uncovered for about 12 hours—typically overnight. After baking, the cream will develop a thick, golden crust on top. Allow it to cool to room temperature, then refrigerate for at least 8 hours before skimming off the thickened layer.
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This stepwise approach to homemade clotted cream ensures both simplicity and authenticity. The process highlights the traditional methods cherished in classic cream tea settings, enriching your scones with luxurious, homemade clotted cream.
Tips for Perfect Texture and Flavour
Mastering clotted cream tips begins with selecting the right cream. Use full-fat, unpasteurized heavy cream when possible, as it yields the richest flavour and smoothest texture. Pasteurized cream can work but might produce less authentic results.
To achieve proper texture, patience is essential. Slowly heating the cream at a low temperature allows the fat to rise and thicken without curdling. A common mistake is overheating, which can cause graininess or separation. Maintain a steady temperature around 80–85°C (175–185°F) for 8–12 hours to encourage the signature thick, custard-like surface.
When making clotted cream, avoid stirring during cooking; disturbance interrupts the formation of the creamy layer. After heating, cooling the cream slowly in the fridge helps set the texture, enhancing mouthfeel and flavour depth.
Homemade clotted cream results improve with practice and attention to detail. Using high-quality cream and following these steps ensures a creamy, indulgent spread that captures traditional clotted cream’s essence—smooth, buttery, and luxuriously rich. Emphasizing technique over speed will reward you with the perfect balance of texture and flavour every time.
Storage, Serving, and Enjoying with Scones
Maximising freshness and delight in every cream tea
Storing clotted cream correctly is essential to preserve its rich texture and delicate flavour. Keep homemade clotted cream refrigerated in an airtight container, where it can last up to one week without losing quality. Avoid exposure to air and strong odours, as clotted cream easily absorbs flavours.
When it comes to serving clotted cream with scones, portion control enhances enjoyment. A generous dollop of cream on each warm scone is customary, generally around one to two tablespoons per scone. Pair this with a layer of strawberry jam for the classic cream tea tradition experience.
Traditionally, cream tea involves serving fresh scones alongside clotted cream and jam, complemented by a pot of tea. The proper sequence can differ by region: in Devon, clotted cream is spread first, then jam, while in Cornwall, the jam is applied before the cream. Either way, the luscious combination of scones and clotted cream offers a uniquely indulgent treat.
Clotted cream with scones remains a timeless highlight of any cream tea, combining texture, flavour, and tradition in one irresistible bite.
