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Zelma's clotted cream

A scone with cream and jam

Zelma shares her clotted cream recipe, it’s the perfect accompaniment for a scone and some jam

Scone with jam and clotted cream next to an open jar of jam with a spoon in it, on a plate, which is sitting on a table covered by a pink tablecloth.

Ingredients

Makes approx. 500ml

  • 1 litre of full fat double cream, or however much you wish to make

Method

  1. Pour your double cream into a wide ceramic or glass ovenproof dish, so that it fills to a depth of 1.5 inches. Lots of surface area is key.
  2. Heat your oven to 80˚C and pop your uncovered dish of cream in the oven for about 12 hours.
  3. After 12 hours remove the dish and leave the cream to cool to room temperature. Then place it in the fridge for around 8 hours.
  4. After this use a large metal spoon to scoop off the solid top layer. This is the clotted cream and it often looks a little yellow on top. The whey underneath is great used in scones or other baking.

You can store in the fridge for up to 4 days, but avoid freezing as it goes grainy.

Top tip: If the clotted cream is too thick (although it will soften when brought out of the fridge for 10 minutes before using), you can stir through a little whey to loosen.

Try the clotted cream with...