Easy homemade clotted cream with a rich, creamy texture and slightly sweet flavor. Perfect for scones, biscuits, pancakes, and desserts, this one-ingredient recipe requires minimal effort and slow baking for authentic results. Ideal for classic English tea, breakfast spreads, or baking with whey leftover from the cream.

Ingredients

1 pint (2 cups) heavy cream Pasteurized cream is preferred, but ultra-pasteurized can work in a pinch.

Instructions

Preheat the oven: Set your oven to 175°F (80°C).
Prepare the cream: Pour the heavy cream into a small baking dish (6×8-inch or 5×7-inch) and place it in the oven.
Bake slowly: Let the cream bake for 12 hours—overnight works perfectly. Note: Some ovens turn off automatically after several hours. Check your manual and set an alarm if needed.
Cool and set: Remove the dish from the oven. A yellowish layer will have formed on top—this is your clotted cream. Allow it to cool to room temperature, then cover and refrigerate for at least 12 hours to set.
Separate the cream: Use a spoon to scoop the thick, buttery cream into a jar, leaving the liquid whey behind. The whey can be used for baking scones, biscuits, or pancakes.
Serve or store: The finished clotted cream has a rich, creamy texture, similar to crème fraîche but smoother and slightly sweet. You can use it as is or stir it gently for a lighter consistency.

Why You’ll Love This Recipe

This homemade clotted cream is rich, buttery, and indulgently creamy, yet surprisingly easy to make. With just one ingredient and minimal effort, it transforms scones, desserts, and breakfast treats into a classic, luxurious experience.

Tips

Use a shallow baking dish to ensure an even layer of cream.
Do not stir the cream during baking; this allows the clotted top to form properly.
Set a timer or alarm if your oven shuts off automatically during long cooking.
Let the cream cool completely before refrigerating to maintain a smooth texture.

Variations and Substitutions

Add a drop of vanilla extract for a subtle, sweet flavor.
Mix in a pinch of sugar for a slightly sweeter clotted cream.
Use ultra-pasteurized cream if pasteurized is unavailable, but note the texture may be slightly different.

FAQs

Can I make this faster?
Clotted cream requires slow baking; shortcuts will not yield the same thick, creamy texture.

How long does it last?
Stored in an airtight jar in the refrigerator, it keeps for 5–7 days.

Can I freeze clotted cream?
It is possible, but the texture may change slightly; fresh cream is best.

Serving

Serve clotted cream on warm scones, biscuits, or pancakes. It also pairs well with fresh fruit, tarts, and desserts.

Suggestions

Stir gently for a lighter, spreadable consistency.
Use the leftover whey in baking recipes to add moisture and richness.
Pair with jam or honey for a classic tea-time treat.