Clotted Cream Recipe

Preheat oven

Position an oven rack in the middle of the oven and preheat the oven to 175°C (350°F) for conventional ovens or 160°C (320°F) for fan/ convection ovens. A low, steady heat is needed — aim for roughly 80–90°C (175–195°F) internal oven temperature at the surface of the cream; standard recipe uses 80–85°C (175–185°F) oven setting.

Choose a shallow ovenproof dish so the cream layer will be broad and shallow (this encourages the thick skin formation). A 2–3 cup capacity shallow dish is ideal.

Combine cream and milk (optional)

Pour 2 cups heavy cream into the shallow dish. If you prefer a slightly softer clotted cream, stir in 1/4 cup whole milk to reach a total of about 2 1/4 cups of dairy. Do not overmix — combine gently so the cream's surface remains calm.

Bake low and slow

Cover the dish loosely with foil or a lid (not airtight) to reduce evaporation but allow gentle bubbling. Place the dish on the middle rack of the preheated oven and bake undisturbed for 10–12 hours. Traditional clotted cream is often baked overnight. You want the surface to form a golden-yellow crust and the cream beneath to thicken; small gentle bubbles may appear at the surface but avoid vigorous boiling.

Cool at room temperature

After the bake time, switch the oven off and let the dish cool in the oven for 1–2 hours with the door closed or slightly ajar. This gradual cooling helps set the clots.

Refrigerate to fully set

Remove the dish from the oven and let it come to room temperature, then cover and refrigerate for at least 8 hours or up to 24 hours. The cream will thicken and the top skin will firm up.

Skim the clots

Once thoroughly chilled, use a spoon or spatula to gently lift the thickened yellow crust (the clotted layer) from the top. Scoop it into a bowl, trying to keep the clotted cream layer intact. There will be a thin milky whey underneath — reserve or discard the liquid. For a classic texture, stir the clotted top gently to unify into a spreadable cream, keeping some of the dense pieces for texture.

Taste the clotted cream; it should be rich, slightly nutty and lightly sweet from the slow heating. If desired, whisk briefly to smooth (but do not over-whip — you want a spoonable, not whipped, cream).

Transfer the clotted cream to a clean, airtight container and store in the refrigerator. It will keep for 5–7 days. Use chilled on scones, fruit, or toast.