Clotted cream easy from UHT Cream in 30 mins with English Scones

Today, I will show you how easy it is to actually make clotted cream from UHT cream. Normally, we would make it from fresh heavy cream and leave it in a warm place for 12 hours. However, many countries do not have access to fresh cream.
Clotted cream has a rich, creamy taste with a slightly nutty and sweet flavour. Its texture is thick and smooth, similar to soft butter, and spreads quickly. The taste is often described as indulgent, with a high butterfat content that gives it a luxurious mouthfeel. It's commonly served on scones with jam, particularly in British cream teas, where its mild sweetness complements the slight tartness of the jam.
This copycat-type recipe really has all those qualities.
Crème fraîche is a much-preferred ingredient over sour cream; I didn't have any.
The fat content in crème fraîche and sour cream differs significantly. Crème fraîche typically contains a higher fat content, around 30-40%, which gives it a richer, thicker texture and a less tangy flavour compared to sour cream. Sour cream, on the other hand, usually has a fat content of about 20%. This difference affects not only their nutritional aspects but also their culinary uses, as the higher fat content in crème fraîche allows it to be heated without curdling, unlike sour cream.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Stove top method
1 Litre (4 ¼ cups) cream - Heavy or whipping cream (more than 35%)
20 grams (1 tablespoon) butter
½ tbsp powdered sugar
2 heaped tbsp sour cream - crème fraîche is preferred I don't have any.
Scones
Ingredients
50g Unsalted butter
2 ½ cups self-raising flour or more as needed
1 cup buttermilk - 1 cup of milk 1 tbsp apple cider vinegar - mix
2 tbsp sugar 50g
1 handful of raisins/ currants dried fruit of choice
1 tsp vanilla
½ tsp salt
1 egg beaten for egg wash or use milk
Airfryer 180 -360 12-16 mins
Oven 220-430 14 - 20 mins
NOTE: I actually said the wrong fat content for the sour cream. It was 19 percent - I can't read the print on the can - it's too small!
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[@amiewatson937]

Rik, you are a one off. You don’t faff about and you’re not pretentious. I can see that you really love cooking, you’re good at it, you’ve got such a vast knowledge of different dishes, styles and methods, and you’re a great teacher. I’m so glad I found you. I love your videos.

[@lilliankeane5731]

Well said, I agree entirely with you! ♥️

[@quentinmichaelstamp9395]

Yup . Well shown , well explained and more importantly……stress free . Many thanks

[@spanqueluv9er]

@amiewatson937 ^*one-off👌👍

[@dilenaking4746]

I live in the US. Getting ready for a tea party with my granddaughter. This is perfect!! ❤

[@BackyardChef]

Thank you. Best, Rik

[@susanhewitt6359]

Me too, can't wait to make these!

[@paulcampbell6316]

Has to be Yorkshire Tea for luxury.

[@manapua83]

@@paulcampbell6316 Try Yorkshire Tea--"Biscuit" Talk about luxury.

[@JP-js4gx]

Did not like their biscuit flavoured tea at all.Yorkshire Gold for me out of their wee fancy tin!

[@paulapridy6804]

My arteries are screaming for this! I used to get it at the store, but haven't seen it in ever so long. You do reveal the secrets of simplicity with food.

[@BackyardChef]

Thank you. Best, Rik

[@chattan3018]

Appreciated you also showed how to make Scones to go with the Clotted cream.

[@Ffinity]

Rik, I don't do desserts, but you have clearly nailed it yet again. You, sir, deserve a knighthood!

[@BackyardChef]

Not sure about that - a lie down and a diet. Thank you. Best, Rik

[@melanytodd2929]

​@@BackyardChef🤣🤣🤣❣

[@lisapop5219]

Rik sounds perfectly giddy. I love it

[@BackyardChef]

Thank you. Best, Rik

[@lindawood474]

Clotted cream for sure .then a big dollop of homemade strawberry jam.oh!boy. ❤️

[@BackyardChef]

Thank you. Best, Rik

[@mattyb7736]

I disagree wholeheartedly, it must be blackberry jam. Strawberry is for sooks that can't handle real jam 😂

[@80sforever3]

When i was a child there were clotted cream sold in supermarket in very teeny tin. Been more than 30 years since they no longer sold. This recipe is truly gem since i don't need to spend a whole day to get my fave dessert. Thank you!!

[@BackyardChef]

Thank you. Best, Rik

[@raftonpounder6696]

You get it in Marks and Spencer

[@megfreeth4377]

Sell it in Asda Morrisons and Sainsbury’s

[@80sforever3]

I'm not in UK or US. Marks n Spencer is 600km from my home, not worth to travel for small tin of cream. Other establishment is not in my country

[@davidmurphy816]

Looks delicious Rik, those were the quickest ever scones I’ve seen coming together … you make it all look so easy. Here in the West of Scotland we call them scones (pronounced like pawns) & usually served jam first & topped with dreamy clotted cream.😋 You’ve really put me in the mood for a delicious cream tea 🫖🥰 Thanks as always 🙏👨‍🍳👌🩷

[@mrdangiles90]

Love that you did both jam first/cream first not to upset your Devon subscribers😂 beauty recipe as per mate!

[@BackyardChef]

A food diplomat. (sometimes) Cheers, Dan. Thank you. Best, Rik

[@capnpugwash5403]

Keep the love flowing. 1400 views and only 400 thumbs up. Come on guys and gals you can do better than that.

[@markfergerson2145]

Seriously, what’s going on? As of right now, over 7k views and about 800 likes. Rik may not be fancy enough for some people but I’m not here for the fancy, I’m here for the comfort food.

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Ha ha ha - I don't do fancy! Its always as it is. Thank you. Best, Rik

[@TheGypsyVanners]

Agreed. Free way to help him be successful on KZbin!

[@jelsner5077]

Wow! You took away all the fuss about making clotted cream! This is fantastic, Rik!

[@BackyardChef]

Thank you. Its a fair substitute. Best, Rik

[@shortsweettoo]

Clotted cream then jam! I will definitely be referring to this video over and over again in the future. Thanks Rik!

[@BackyardChef]

Thank you. Best, Rik

[@janicegame2372]

You could always put cream on one half and jam on the other the turn the one with cream on upside down! Ha ha ! Love your show, great recipes.❤

[@capnpugwash5403]

Oh those halcyon days in the 50s and 60s being driven around the Devon countryside and having cream teas. Also I don't know if it still exists, but WALLS Cornish ice cream brickets between wafers. They were so much richer than regular ice cream. I can taste it now. 😋

[@BackyardChef]

Thank you. Best, Rik

[@angelaregan475]

Cream teas are very popular all over the UK

[@pennykafai4645]

For me either way - but now to upset people I also need a good layer of salted butter too. Don’t all shout at me at once 😂

[@BackyardChef]

Thank you. Best, Rik

[@istudios225]

YES!! Butter as well for me. Oh yes! ❤

[@chixma7011]

Me too! It keeps the cut surface crumbs under control while you’re spreading that thick cream and strawberry jam. 😊

[@pennykafai4645]

@@chixma7011 now that’s a good justification for butter - that will be used 😂

[@kathleenc7337]

Definitely with butter.

[@brendarigdonsbrensden.8350]

What cheeky giggle im a cream jam on both sides so i get 2 treats 👍🏼❤️

[@BackyardChef]

Thank you. Lovely!. Best, Rik

[@catharinaf.8793]

I live in Germany where you can‘t just get clotted cream in the supermarket . Glad, I can make it myself. ❤

[@BackyardChef]

Thank you. Best, Rik

[@andix3944]

Definitely the cream on first then the jam 🙌😋

[@BackyardChef]

Thank you. Best, Rik

[@ResonantSun17]

Hi Rik, jam first then cream, no lid, so the lid would become another bottom, so I would have 4. Looks amazing. Love Debra xxx

[@BackyardChef]

Love it! Thank you. Best, Rik

[@ime7918]

There is no clotted cream here in the US east coast. My mother's day brunch will now have some clotted cream. thank you Rik.

[@houngandave]

you can get it, but a small jar is ridiculously expensive. you can also make your own, but rik is right - it takes hours, and it's more work than his quickie version. because you're going to be reducing it, i would use regularly pasteurized cream myself, although it probably won't have as long a shelf life.

[@victorialw1]

Wegmans sells it.

[@houngandave]

@@victorialw1 that's where i get mine, when i don't make it myself.

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@babzee7111]

I’ll have one of each of those pillows of deliciousness, thank you very much! Love it either way! I also love your channel and have shared it with foodie friends ❤ I appreciate you including USA measurements too!

[@BackyardChef]

Thank you. I do try - I do forget as well. Best, Rik

[@wwsuwannee7993]

Clotted cream and jam, jam and clotted cream, clotted cream, clotted cream, clotted cream...........pancakes, crumpets, biscuits, plain ole hunk of bread :) I'm pretty sure this is an old timey English concoction, that is right up there with Cheddar and Worcestershire sauce...many kudos to those long ago folks. Rik, this technique is fantastic. Thank you for the short cut method. I'll make a batch and see if we like it.

[@BackyardChef]

Thanks mate. Thank you. Best, Rik

[@stephenater9687]

Oh you will!

[@johnbaldwin143]

Late to the game today but I have hiked and biked around the UK and found so many small cottage industry tea shops.I would enjoy this all day long... Cheers Rik, You never wast my time, Ever! Jam then cream with a nice cup of tea.

[@BackyardChef]

Thank you, John. Never too late! Best, Rik

[@JudithSeymour-yo7lk]

This way of making clotted cream I will definitely try...I have never had any luck with the oven method

[@BackyardChef]

Best of luck. Thank you. Best, Rik

[@maryrecupero4803]

Jam first, clotted cream with a nice cup of English tea. Have a great weekend Rik!

[@BackyardChef]

Thank you. Best, Rik

[@AZ-Sharon]

American new to clotted cream, looks really good with the scones. I would have to experiment with the order of cream then jam to see which way I like it best. I was distracted by your shiny new ring😂😎

[@BackyardChef]

Thank you. Cleaned up! Other too tight! Best, Rik

[@emmagodsall1820]

I love scones with jam and cream there also handy to take on a picnic with your sandwiches and flasks of tea and coffee your scones look good rik

[@BackyardChef]

Thank you. Best, Rik

[@chiccabay9911]

As a Devon maid,I shall definitely give this a go.Thank you.I have never eaten a scone like a burger,but why not? ;))

[@BackyardChef]

Thank you. Best, Rik

[@6Inverness]

Rik, I love your giggle/chuckle as you are preparing the scones.❤ Its been many years since I have had clotted cream with jam on scones. So good. Another way I like clotted cream is on fresh strawberries. Thanks so much for this recipe as strawberry season will soon be here.

[@BackyardChef]

Thank you. Best, Rik

[@Carolina-nn6ye]

His joy is contagious. We need more ppl like this gem. Ty👏👏🙌🙌😊

[@BackyardChef]

Wow! Thank you. Best, Rik

[@momof2momof2]

I live in the southwest, USA and bought a small jar of English clotted cream in my local grocery store. I have to say I was disappointed in the flavor, I mean it's ok, but for the price of $11 I won't be buying it again. Your recipe looks delicious. I think I would love it ! Thank you !

[@BackyardChef]

Oh wow! Thank you, Best, Rik

[@neilanthonyhaywardlewis8978]

Trying this clotted cream for certain....

[@BackyardChef]

Thank you. Best, Rik

[@minuteman4199]

I have to try this. I love clotted cream but it's very rare where I live.

[@BackyardChef]

Thank you. Best, Rik

[@natviolen4021]

Here, too. I can't source it at all. Mascarpone is a decent substitute. I'll give this a try, though.

[@glennissnailham9394]

Ooh i am really fancying them now...Look delicious..

[@BackyardChef]

Thank you. Best, Rik

[@susanhewitt6359]

I can't wait to make these, I want to make a full tea for my kids here in Florida! Thank you, Rik!❤

[@BackyardChef]

Thank you. Best, Rik

[@susanshea8415]

Can’t wait to try this!

[@BackyardChef]

Thank you. Best, Rik

[@kerrypocock1075]

Jam first Yessssss Ric nom nom 😋

[@BackyardChef]

Thank you. Best, Rik

[@gregbowen617]

I’ve never had clotted cream before but I do make scones with buttermilk fairly often… might have to try this recipe next time! Cheers from Melbourne Australia 🇦🇺

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@dd7521]

Ooh, wait till you try it, clotted cream is the best imo.👍🏻

[@BackyardChef]

@@dd7521 Real clotted cream is the best! This is the next best thing. Thank you. Best, Rik

[@kevbrookbank4970]

Spot on. Cheers Rik.

[@BackyardChef]

Thank you. Best, Rik

[@papaloongie]

My hero!!!!

[@BackyardChef]

Wow! Thank you. Best, Rik

[@lavinias-l2455]

Holy moly that’s amazing. I can’t get clottted cream here ( small availability) so Rik you have changed my life - THANK YOU l will be making this from here on in. So happy l found you channel you are fantastic so much appreciated. ❤

[@BackyardChef]

Happy to help. Thank you. Best, Rik

[@christinalogan311]

This looks smashing. Thankyou . ✨

[@BackyardChef]

Thank you. Best, Rik

[@laurawoodford1225]

I’ll try that soon

[@BackyardChef]

Thank you. Best, Rik

[@carolrosas6785]

❤wow so nice so quick ❤

[@BackyardChef]

Thank you. Best, Rik

[@claudettew1499]

Oh my looks delicious 😋🤤

[@BackyardChef]

Thank you. Best, Rik

[@sandwormgod4771]

Fantastic. They looked and I bet they were delicious.

[@BackyardChef]

Very nice! Thank you. Best, Rik

[@kirsiselei8703]

Never heard of clotted cream, but looks absolutely delicious with jam and scones❤❤

[@BackyardChef]

Thank you. Best, Rik

[@lizhannah8412]

Well, Rik, as the weather in the UK has been lovely for the past few days, it's time for afternoon tea. I'll certainly be baking some of your lovely scones and making your clotted cream for my friends and I to have out in the garden. That's if we don't have any more thunderstorms. Thank you.

[@BackyardChef]

Good luck with the weather. Thank you. Best, Rik

[@Sharon-bo2se]

Love the glee. Rik. A tiny jar of clotted cream here is $$$. This is a great idea, esp adding the sour cream to up the fat. I know this is heresy but I like the jam on one side and the cream alongside. The scones look tasty, too.

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@sharonsimonic9646]

We made scones for our Bed And Breakfast with almond extract and dried sour cherries. They were to die for and everyone loved them.

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@Gunavati1]

Oh this looks delicious, Rik.

[@BackyardChef]

Thank you. Best, Rik

[@andrewcarter4936]

Couple of those rik and a mug of tea right up my street delicious 🙂

[@BackyardChef]

Oh yes! Thank you. Best, Rik

[@jmhp4930]

That looks amazing, Rik! Thank you for the two recipes! Definitely keepers.

[@BackyardChef]

Thank you. Best, Rik

[@TheRubyrott]

This is an absolut phantastic recipe.

[@BackyardChef]

Thank you. Best, Rik

[@DutchJoan]

Cream first!

[@BackyardChef]

Thank you. Best, Rik

[@simplyrita1234]

As I'm Cornish it's obviously jam first!! Looks fab making me hungry

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@patriciahancock3081]

Dear Rik, They made this recipe for me for Mother’s Day. Bless you, for a way to make clotted cream, as it’s not available here in Canada. I’ve missed that glorious tea treat from England mor than I can say. The scones were tender and delicious also. You made this Mum’s day by teaching in this video. Thank you, because it meant more than I can say. You are a treasure, love.

[@BackyardChef]

Wow, wow , wow! Thank you for sharing, appreciated very much! Best, Rik

[@dd7521]

Cream of creams! ♥️

[@BackyardChef]

Thank you. Best, Rik

[@onemanband3579]

You're a genius sir!

[@BackyardChef]

Wow, thanks! Not sure about that. Thank you. Best, Rik

[@dorissiegenbrink2961]

wonderfull recipe. Thank you

[@BackyardChef]

Thank you. Best, Rik

[@leinhto3368K]

I am trying this recipe this Sunday. Thanks.

[@BackyardChef]

Thank you. Best, Rik

[@lindalettman624]

I’ve always seen these in Brit TV, but never had them. This looks easy for me to make, tysm!

[@BackyardChef]

Thank you. Best, Rik

[@papaloongie]

I enjoy your channel and knowledge more than all the other ones out there. I always get wierd looks when people realize I can cook food outside my “race base” lol Stay well. Joe in Montreal.

[@BackyardChef]

Good on ya - cook away and enjoy! Appreciated. Thank you. Best, Rik

[@micheleparker3780]

I think I enjoy watching you eat them the most.

[@BackyardChef]

Thank you. Best, Rik

[@terryt.1643]

Thanks! Mothers Day coming up here in the US. This will be perfect for brunch with my friends who would miss out being with family otherwise. Love your videos, Rick!

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@mebythesea5]

My gosh! I can’t wait to make this! Your chuckling is the best ♥️ Thank you from Canada 🇨🇦

[@BackyardChef]

You are so welcome! Thank you. Best, Rik

[@jennywhisconier7777]

30-minute clotted cream? I have seen God. TY for this!

[@BackyardChef]

Thank you. Best, Rik

[@grethe6200]

ohhh what a nice receipt... have been looking for such one.... thank you

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@LilyoftheValeyrising]

What???? That’s it? So easy! The cream looks so easy to make! I’m wondering if I can make it in a rice cooker. I have a proper Japanese Zojirushi that makes HEAVENLY rice! I will try it sometime and report back. On a side note I add a little lemon zest to my scones! It’s a game changer. I like half whole milk half heavy cream. I’ve tried all cream and wasn’t as nice. I make American biscuits as well. When in Rome… 😂 I haven’t had British clotted cream since 1987 in Dorset. I’ve had the bottled store stuff here in America and it’s NOT the same. It’s hard enough to find dried currants! I’ve just recently found fresh currants last year at a farm in Maryland! I promptly made wine with it! Delicious.

[@BackyardChef]

You are a busy one over there. Thank you. Best, Rik

[@JanetBrown-px2jn]

If you are anywhere near an Indian supermarket you can get currants,saltanas,and all sorts of raisins there.

[@vickif.4645]

Yum! Those look fabulous!

[@BackyardChef]

Thank you. Best, Rik

[@BacktheBlue60]

Ohhhhh baby, this is gonna be good 😊

[@BackyardChef]

Wont be long before you are telling me off with all the calories. Thank you. Best, Rik

[@maryannarobinsonn1199]

I love your videos. I learn so much

[@BackyardChef]

Thank you. Best, Rik

[@kellybryson7754]

Cream then jam. Those look delicious!

[@BackyardChef]

Thank you. Best, Rik

[@esthersnyman1238]

I have never tasted clotted cream... it looks fantastic!

[@BackyardChef]

Thank you. Best, Rik

[@barbarahonor-stiers-oc4fw]

Clotted cream and scones, so inviting.😊❤

[@BackyardChef]

Thank you. Best, Rik.

[@lynnejamieson2063]

In the over a decade that I spent living in either Devon or Cornwall, I can honestly say that I never met anyone who actually cared the order of the toppings. Though I will say that whichever way they had it, the toppings would be put on both halves that would be eaten separately instead of sandwiching them together. Though personally I go the Cornish way with the jam first but I’m not going to refuse one offered to my in the Devonshire style. I personally say scone to rhyme with gone. But did you know that the oldest known scone recipe is Scottish and they were made from oats and cooked on a girdle? They are in actual fact named after Scone (pronounced to rhyme with goon) which is where the Abbey that Scottish monarchs sat atop the Stone of Destiny to be proclaimed, is located. So there is a chance that we’re all saying it wrong 😊 I have actually done the whole baking the cream low and slow for an eternity way of making clotted cream and it does produce something wonderful in the end but it just takes so long. Your version looks lovely and only seems to be missing the crust on top…which I think for many might be a bonus.

[@victorialw1]

I agree with you about the crust on top. I want to try his method though.

[@lynnejamieson2063]

@@victorialw1 me too but I think there is a portion of people who avoid the crust, so this is a method that will really suit them but looks like it’ll be great for those of us unbothered by the crust too.

[@victorialw1]

@@lynnejamieson2063 Right!! I checked out the recipe in the description. Now I just have to go to the store. 😂

[@lynnejamieson2063]

@@victorialw1 haha, a proper cream tea feast is most definitely on your horizon then…enjoy 😊

[@BackyardChef]

Thanks for sharing. Good read! Thank you. Best, Rik

[@EM2theBee]

I will actually make this clotted cream recipe! Thank you.

[@BackyardChef]

Thank you. Best, Rik

[@thraschr]

I've never had clotted cream or scones before but i will now. I really enjoy watching your channel. Thanks!

[@BackyardChef]

Thank you. Best, Rik

[@tmac7547]

I love the cheeky laugh as you're slathering the clotted cream on! I made the 12 hour version and layered it on the scone like I was laying brick!! 😆❤️

[@BackyardChef]

Thank you. Best, Rik

[@maggiewright2427]

Thanks, Rik - I made the clotted cream yesterday and it is amazing. You are wonderful. Have a great day!

[@BackyardChef]

Its not bad at all to say its made from UHT. Thank you. Best, Rik

[@ladymayhemladymayhem1237]

That looks absolutely fabulous i cant wait to make this asap well done chef as always 👏 👍 😅

[@BackyardChef]

Thank you. Best, Rik

[@jennyt966]

They look absolutely delicious. My family have always put the jam on first. And says scones, the longer pronunciation. Thanks again for sharing, Rik.

[@BackyardChef]

Thank you. Best, Rik

[@tawnya0627]

I cannot wait to try this!

[@BackyardChef]

Thank you. Best, Rik

[@amethystanne4586]

Thank you for showing us how to make this scrumptious item! You would enjoy a staple meal that is so common here in the southern part of the U.S.: sausage, biscuit, and gravy. biscuit(U.S.) is the same as a plain scone(UK). Having spent my first 34 years in New Jersey, I had never heard of it, until started working as a school Lunch Lady. It has been on the menus since, forever(?). I was leary of it, until I tried it. Really good.

[@BackyardChef]

Yes, I have had in South Carolina about 25 yrs age. Thank you. Best, Rik

[@MoonFairy11]

Yes, cream and then jam! I am dying here salivating over this video. Yumm!

[@BackyardChef]

Thank you. Best, Rik

[@vanessaamos2278]

Just scrumptious 😋 thank you for sharing

[@BackyardChef]

My pleasure 😊 Thank you. Best, Rik

[@eileenwillard6270]

I’ve often wondered just what on earth clotted cream was. Long ago when I was a little girl my mom would skim some of the thick cream off the top of the milk and spread it on freshly made bread with a little sprinkle of sugar for me. I guess this is a pretty close version of that. Thank you for this recipe.

[@BackyardChef]

Thank you. Best, Rik

[@MrRobinGoodhand]

I love the way you do not skimp on the clotted cream. Kindred spirits, Rik, you and I.

[@BackyardChef]

Thank you. Best, Rik

[@kiraward1125]

I have never seen clotted cream. I always imagined it was similar to whipped cream just sigh of the butter stage. I am going to make this on my day off just to compare it the cream cheese I normally have with scones or bagels. Looks luscious to me.

[@BackyardChef]

Thank you. Best, Rik

[@keithjones9546]

Great video. No fussing about. Just making food that looks and tastes good.

[@BackyardChef]

Thank you. Best, Rik.

[@flygirlfly]

Thank you SO MUCH for this easy recipe! I tried the 12 hour process, and it was a failure I travel to London quite often [airline crew] I head to Sainsbury or Waitrose to get a carton of Roddas clotted cream; pick up a few fresh scones and indulge. We can't bring in dairy products back to the U.S. Now I can have a cream tea at home❤ My chubby thighs thank you! .....life is too short to eat crappy food.

[@BackyardChef]

Ha ha ha, my chubby thighs say enjoy life! Thank you. Best, Rik

[@moorwalks]

Thanks, Chef.

[@carlinglin7289]

I've seen references to clotted cream for years, never knew what it was. Thank you.

[@BackyardChef]

Thank you. Best, Rik

[@LeesaDeAndrea]

I've never had clotted cream. It does look luscious!

[@BackyardChef]

Thank you. Best, Rik

[@muncgrl]

I had a little jar of clotted cream on an airplane to England once. It was wonderful! Have wanted it since. This seems like a great recipe to get a taste of that lovely treat.

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@GeoVespa]

Thank you thank you thank you for posting this! I had clotted cream for the first time at a small tea shop in Wales and was in love. If you can find it here on the east coast of America, it’s usually a tiny little jar for an exorbitant amount.

[@BackyardChef]

Thank you. Best, Rik

[@sheilam4964]

Thx for doing this, filming it and sharing it with us

[@BackyardChef]

Thank you. Best, Rik

[@terigaudet9649]

OMG, Rik! Thank you so much for this great, easy recipe. I’ve tried the overnight in the oven and the Instapot methods. Way too much whey. Yours is perfect and tastes fantastic. Thank you! Thank you! You’re the best. LOVE your videos.

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@csaey4472]

Listening to your excitement as you dish out the cream and jam made this video!

[@BackyardChef]

Thank you. Best, Rik

[@mswetra2610]

Cream then jam, thank you so much! I miss it and i can not wait to give your recipe a try❤

[@BackyardChef]

Thank you. Best, Rik

[@maurarenouf3616]

I appreciate your easy way to make clotted cream. Lovely....looks so perfectly yummy!

[@BackyardChef]

Thank you. Best, Rik