Clotted cream is a sublime addition to any tea party. Somewhere between whipped cream and butter, clotted cream is a high-fat, delicately sweet dairy spread that is THE best spread for scones. It is difficult to find in the US, and in many areas (such as where I live) it isn’t available at all! Thankfully this is an easy, “hands-off” treat to make. It does take a rather long time, but most of it is just leaving it alone. Since I use my oven almost every day, I like to make clotted cream overnight.
1 quart heavy cream
large, wide baking dish
Preheat the oven to 320ºF.
Pour heavy cream into the large baking dish.
Once the oven has reached 320ºF, place the cream inside and TURN THE OVEN OFF.
Now leave it alone for 12 hours, and do not open the door! I put a sign on my oven handle to remind all the members of the household not to touch it.
After 12 hours, very carefully transfer the baking dish to your refrigerator for a few hours to allow it to cool completely.
Carefully remove the top layer of separated fat, this is almost clotted cream! I do this by removing a bit from the corner of my baking dish, then carefully pouring out the liquid underneath into a container to use later in my coffee, or for making scones.
The remaining solids are the “clotted cream”. Scoop them into a bowl, and allow it to come to room temperature. Once at room temperature, gently stir until it is all smooth. If it’s too thick to be easily spreadable, feel free to add back some of the liquid you poured off earlier, and very gently stir to combine.
Now the real question is… which do you put on your scone first? Clotted cream, or jam?
(I am team “cream first”)