Clotted Cream
A thick English cream made by slowly heating cream until it clots into a dense, golden-crusted layer. It has butterfat around 55 percent and a cooked, nutty flavor.
| Category | Milk & Cream |
|---|---|
| Maker / Origin | Torquay, England |
| Storage | Keep sealed in the fridge. Serve the golden crust with the cream beneath it, not skimmed off. |
| Shelf life | About 1 to 2 weeks in the fridge; check the date on the jar. It is a fresh cream and perishes accordingly. |
| Best uses | Cream teas with scones and jam, spooned over desserts and fruit. |
| Substitutes | Mascarpone loosened with cream, or very thick whipped cream for scones. |
| Pairings | Scones, jam, fresh berries, and strong tea. |
| Last checked | October 18, 2026 |
About it
Clotted cream is made by baking cream until a golden crust forms over a thick, spoonable layer. In Devon it goes on the scone first, then jam; in Cornwall, jam first. The two counties have argued the order for generations.
Storing it
Clotted cream does not freeze well; its texture turns grainy. Keep it cold and finish the jar within days of opening.
Using it
Serve clotted cream at cool room temperature so it spreads over warm scones. A little goes a long way; it is nearly as rich as butter.
Swaps & pairings
Mascarpone gives the same dense, rich spoonful. Whipped heavy cream is lighter and sweeter in effect. Neither has the baked crust flavor.
More from this maker: Torquay, England