Traditional Clotted Cream Recipe for Biscuits

Creating traditional clotted cream at home is simpler than it may seem and offers an authentic, rich taste perfect for spreading on freshly baked biscuits. This recipe calls for just one ingredient—heavy cream—and a bit of patience, as clotted cream is a slow process that develops flavors and textures in stages over a day or two. Let’s dive into the steps of making this traditional English delight and explore some tips for perfecting it along the way.

Ingredients and Equipment

For this recipe, you’ll need:

• 1 quart of pasteurized heavy cream (do not use ultra-pasteurized, as it won’t yield the right texture)

• A 2-quart casserole dish

• An oven set to 185°F (85°C)

The low, consistent heat is crucial for gently separating the cream’s fat content and forming the clotted layer without scalding. Ultra-pasteurized cream is processed at high heat, which breaks down the fats in a way that prevents them from thickening as desired, so stick with pasteurized heavy cream.

Step-by-Step Process

1. Preheat and Bake: Start by setting your oven to 185°F and allow it to reach temperature. Pour the heavy cream into the casserole dish, making sure it’s spread evenly across the bottom for consistent cooking. Place the dish in the oven and let it bake for 12 hours. You can set it overnight if you prefer, but make sure it doesn’t exceed this time, as it could impact the flavor.

2. Cool to Room Temperature: After 12 hours, carefully remove the dish from the oven and let it cool until it reaches room temperature. This cooling period is important as it helps the clotted cream settle and fully separate from the liquid below.

3. Refrigerate for 24 Hours: Cover the cooled casserole dish and transfer it to the refrigerator for 24 hours. This extended cooling time allows the clotted cream layer to thicken and solidify further. You’ll notice that a thick, golden layer has formed on top, which is exactly what you want!

4. Harvest the Clotted Cream: After a full day in the refrigerator, your clotted cream should be ready to scoop. The top layer, about ½ to ¾ inch thick, will have a consistency similar to butter or sour cream, with a rich, slightly nutty flavor. Use a spoon to gently lift this layer off and transfer it to an airtight container.

5. Storage and Smoothing: Your clotted cream will keep in the refrigerator for up to 7 days. If you prefer a smoother texture, you can gently fold the cream over itself until it reaches the desired consistency. Be careful not to stir or whip it too aggressively, as this can break down the cream’s natural texture.

Tips for Serving

Clotted cream is a perfect pairing for warm, flaky biscuits or scones. Spread it generously and, if you like, top with a dollop of jam for a classic English treat. Clotted cream also works beautifully in desserts, adding a luxurious, creamy note to cakes, pies, and tarts. Try experimenting with different ways to enjoy your homemade clotted cream—it’s a decadent addition to any meal or teatime spread.

Leftover Liquid

After removing the clotted cream, you’ll be left with a thin, milky liquid. This can be discarded or used in recipes as a milk substitute for a mild, creamy addition. Some people like to incorporate this liquid into baking or smoothies for a subtle creaminess.

Homemade clotted cream may take time, but the rich, buttery results are well worth the wait, bringing an authentic taste of England into your kitchen. Enjoy your clotted cream within a week, and savor the satisfaction of this traditional recipe that’s perfect for special occasions or an indulgent everyday treat.