Let’s Make Clotted Cream!

Love clotted cream on scones but can’t find it or find that it’s a bit costly? You can make it yourself, but it takes a very long time. Not to worry - there is a stovetop method and it’s good! #afternoontea #clottedcream #A_Spot_Of_Tea #teaparties #makeyourownclottedcream #stovetopclottedcream #scones #creamtea
Tearoom image : TripAdvisor
Ingredients
2C (473mL) heavy whipping cream
1 1/2 Tbs (21g) unsalted butter

[@lavenderlaceladylavenderla5420]

Here in England, if it’s a ‘Cornish’ cream tea it’s jam on the scone first then the cream. If you were in Devon then it’s cream first with jam on top. Devon and Cornwall both lay claim to its invention, no one knows where it originated. The positioning of jam and cream is strongly contested between the two counties. Enjoy.

[@amandasunshine2]

Cream first is the only sensible order 😂

[@beverlybenson9981]

My great-grandmother was from Devon. Her father was born in Cornwall. I live in the States. She would tell us about the different ways they would apply the cream. ❤

[@kathleenstoin671]

Why?! Why is that even important to anyone?

[@lavenderlaceladylavenderla5420]

@kathleenstoin671. Here in England it’s down to a county rivalry thing. Mainly because absolutely no one knows who came up with the cream tea first, the Cornish or the Devonian’s! It’s all light hearted though. As I am from Northamptonshire, it doesn’t matter a bit, I just love a cream tea. So jump right in and enjoy the experience. 🫖

[@vjohnson2400]

@@kathleenstoin671it’s tradition but also a little “tongue it cheek” between the two counties.

[@donnahypolita8551]

I am an American who married a Brit so I learned to make clotted cream and scones. Heavy whipping cream available in the U.S. works fine with the oven method, but it should be pasteurized, not ultrapasteurized, because there is fermentation involved. It really takes only a few minutes of your time. While it is heating or cooling for hours and hours, you can be sleeping or doing whatever. Just plan ahead. It does have a wonderful nutty flavor and a touch of caramel. When it is cooled and refrigerated, the clotted part on top will solidify. Lift one corner and pour the whey out from under. The whey can cream your coffee or tea or be used for baking. I make my scones with more heavy cream. I will have to try this method for when I fail to plan ahead.

[@yvonnepalmquist8676]

That it should be unpasteurized is why it is not available in the US and is actually illegal here. Even the jars sold here in the US (as hard as they are to come by) are specifically made to meet our pasteurization regulations, so they are not quite the same.

[@CatherineKeehn-l6k]

If you use a small crockpot and leave the lid ajar for evaporation it makes clotted cream. Put it on low and let it go overnight. In the morning you have clotted cream for scones, our biscuits in USA.

[@donnahypolita8551]

I said not ultrapasteurized. Of course you will have to use pasteurized heavy cream, not always easy to find. Trader Joe's used to have it. I get it at Wegmans now.

[@yvonnepalmquist8676]

@@donnahypolita8551 my comment was not meant in anyway to contradict what you said, only to add to your conversation; more for those who many not know that unpasteurized milk is not really a thing in the US unless you yourself are milking the cow, lol.

[@GavinsMarineMom]

​@@yvonnepalmquist8676oh contrare. Here in Texas raw milk dairies are popping up everywhere. However, I wouldn't take the chance on raw milk. One of the raw milk dairies here, Mill-King, does a non-homoginized, low-heat pasteurization heavy cream that is perfect for clotted cream. 😊

[@thedisconnectedwife4165]

This is different. Great if you're pressed on time. However I do prefer the oven method as you get the ever so lightly golden/ Caramelized areas from the top skin that mix into the cream when putting it into a container. It has a wonderful nuttiness to it and imo gives the clotted cream more character. Yours looks delish though. Had to stop eating it as just a little wakes up my sensitive gall stone.

[@Pantierina]

And you get all that whey! I use that to make my scones ❤

[@transamgal9]

Maybe toss under the broiler on low on the bottom rack for a bit?

[@historical_lisa315]

Agreed. Low and slow gives you a nice golden crust and the whey underneath.

[@gomogo2000]

I learned how to break down gallstones...after I had my gallbladder out. You DON'T want to get to that point, so I'm sharing with you that it's a terpene called limonene. It's found naturally in citrus peel and juice, but therapeutically you can buy it as a supplement. Good luck!

[@Paultkach]

Homemade British clotted cream NEVER has a brown caramelized top layer. True Cornish clotted cream has a beautiful cream top, no brown.

[@chesedprather7246]

I'm a Brit and I thank you for taking the time to post this. I learned a lot!

[@jean405]

I live in Denmark too, and make clotted cream in my dehydrator. Sometimes you can get double cream in Torv Halls near Nørreport, opposite the English butcher

[@kateg7298]

I go to England at least once a year and love having scones with clotted cream and jam. Here in Texas, in a little town south of Houston, clotted cream is impossible to find. So, thank you for a quick and easy recipe. I'd love to add it to our Christmas morning traditions like Mimosas.

[@WendyDarlingMUA]

I’m from Galveston originally!

[@dawnelder9046]

Had clotted cream once about 40 years ago. It was lovely.

[@CGH250]

I wish it could be renamed as “thickened cream” instead of clotted cream! As a nurse the word “clotted” brings up unpleasant images and not one I would apply to food!!

[@lilafeldman8630]

Lol, yes, I agree, it's kinda weird!

[@lilafeldman8630]

Yum, artery clogging goodness!

[@biggisilverfox]

Ich kann nur mit dem Kopf schütteln, wie kann man nur auf so einen Gedanken kommen. Wegen Dir wird niemand clotted cream in thickened cream umbenennen. Du brauchst sie ja nicht essen. 🙈

[@nancymarshall6014]

Thank you for your tutorial. Looks delicious. ❤

[@melissageorge2915]

I just visited London for the first time. I always thought clotted cream was sweet. I was wrong, but it was delicious ❤❤❤ I was definitely a cream first jam second girl

[@canadianperspective3731]

Thank you for the thorough explanation and accompanying demonstration. You answered all the questions I, as a Canadian, have always wondered regarding clotted cream. I live in a small village and this inspires me to host an attempt at a Cream Tea.🤞

[@sonyavs455]

Oh I hope you have a wonderful Cream Tea!

[@Poliss95]

The temptation is to try it before it's set properly. There's a microwave method too that I'll have to try out. I'm a clotted cream first guy. As it's thicker than jam it should be easier to spread. You should try making some proper round scones next. Those triangular ones look odd to we British. 😁😁

[@sonyavs455]

Yes, and here we tend to make those triangular scones much bigger and sweeter than a proper English scone. I have an excellent recipe so it’s on my list for a future video. Thanks very much for watching!

[@Poliss95]

@@sonyavs455 I use Caster Sugar for making scones. That's known as 'Super Fine Sugar' in the USA.

[@sonyavs455]

@@Poliss95 I should try that!

[@kathleenstoin671]

​@@Poliss95If you can't find superfine sugar at the grocery store, put a cup of plain granulated sugar in the blender for a bit. Cane sugar is best.

[@heatherhammerquist6239]

If it’s round (here in the States) it’s a biscuit.

[@lucyw.7597]

I've never even thought of making this myself! I'm going to try your recipe out! I'm in the UK & I love it..but its ridiculously expensive here too. I have an old & very dear friend in Chicago who loves a cream tea when she visits, so when I next see her, either here or there, I'll suprise her by making some for her! Thank you, I'm glad I found your channel!

[@sonyavs455]

Thank you for watching! I hope yours turns out wonderfully!

[@gsteele83]

I’ll be giving this a try. Thank you!

[@JB-ic2mi]

Thank you for your video. I'm from Devon, UK. I have never made my own clotted cream. This method seems much better than leaving the cream in the oven for 12hrs. Will definitely give it a go!

[@leticiarodriguez3849]

I need to try making this cream.

[@lissyperez4299]

Thanks for the recipe! That looks like a Roy Kirkham teacup..I love their china

[@sonyavs455]

@@lissyperez4299 Thanks for watching! That’s actually a Victoria Eggs teacup celebrating the Queen’s Platinum Jubilee. I think it’s lovely. 😉✨

[@lindabarling7719]

I haven't thought of clotted cream for quite some time. I use to make it with grandma, when I was younger(way younger). I'm going to try your method. Looks and sounds easy enough. I remember clotted cream fudge was very good and always looked forward to Christmas. That when grandma would make that rich creamy fudge. Which, come to think of it. I haven't had any of that for years either. Oh, I surely got to get busy. Thank you very much for bringing such lovely memories back to my mind.😊❤God Bless Y'ALL ❤❤❤❤

[@sonyavs455]

Oh I have never tried making clotted cream fudge but I have eaten it. It’s wonderful! I’ll bet your grandma’s recipe was delicious. What a beautiful memory to have. Thanks for watching!

[@deborahdufel1664]

Oh, I'm so glad you showed up in my new videos. Wonderful video.

[@brucetidwell7715]

Clotted cream dates back to the time when people had wood/coal fired ovens or AGA stoves that stayed warm pretty much all of the time so popping a pan in for twelve hours was not a big deal. Especially leaving it in over night when you weren't cooking anyway. What temp. (F) would you set an electric stove at? I want to compare them.

[@sonyavs455]

If you are dealing in Fahrenheit temps, the lowest our oven will go, is recommended. About 170-180F. If you’re dealing with Celsius, I believe that’s around 77C. Would love to know the outcome if you do it!

[@brucetidwell7715]

@@sonyavs455 Thank you! Yes, Fahrenheit. I'm going to try it. I have small countertop oven that wont heat up the kitchen as bad. I just watched another video that KZbin suggested from a middle aged Cornish couple using a 1930s recipe, and their mothers' advice. They did it on the stove but put it in a dish in a larger pan of water and steamed it. They started out with whole unpasteurized milk from a dairy down the road, though. Steaming still might be worth try.

[@sonyavs455]

@@brucetidwell7715 ooh steaming does sound interesting. Good for you if you attempt that, too!

[@jpridie]

When I was a kid 70plus years ago we used to visit a farm family in the Scilly Isles in the summer and they always had clotted cream in a big bowl on the Esse coal stove which had been there overnight, yummy thanks for this recipe I’m going to make it your way less waste! From Alberta Canada

[@sonyavs455]

What a wonderful memory, I’ll bet it was yummy!

[@mmh290]

Oooh, I need to try this! I’ve purchased it from Gelsons and it was pretty pricey. It’s definitely a treat! Thank you for sharing!

[@mayhembeading3737]

Thank you for this delightful video that popped up randomly in my feed. New subscriber!

[@lilyarmitage4168]

I was told to treat the clotted cream as butter so, to put it on first. And, for the record, i am British.😆😆🇬🇧🇬🇧

[@patriciaemeigh4370]

Never had it but would try some. You made it seem easy. Being American the British scones sound like what we call a biscuit. Not alot of flavor but tasty with butter and jam. Somehow I can’t imagine having an American style biscuit (or a British scone) for afternoon tea. Uck! But it doesn’t sound bad if served for breakfast.

[@sonyavs455]

Oh I would never want an American biscuit with afternoon tea. They are different. Look very similar but the taste, texture, and recipe - all different.

[@mary77773]

Thank you

[@haubenmeisewillow-tit331]

Eaten in 5-8 days? No problem! 😊

[@sonyavs455]

Right? So true!

[@FarmFreshIB]

Seems like this would be best done using a crockpot on low used as a double boiler with a second bowl inside containing the cream.

[@vernaracey1174]

How about adding vanilla pods? Looks super great and saves so kuch time thank you.

[@sonyavs455]

I’ve never wanted to add a flavoring to clotted cream, since the flavor of pure cream is so good, but I suppose you could!

[@bakedbyjeffreyaustin808]

I used to make gallons of this, at a time. In the mid to late 80s and early 90s, I worked at Gaston LeNotres son, Alain LeNotre making Breads, Laminated Doughs and Fillings and toppings for the Croissants and Kroger and mother Hubbard pies Dennys). Whole also working for Rolands Swiss And Andres Swiss Pastry shops. I like the stovetop method but, they all used the oven method. Set it and forget it. After 180 period we had the 30 and 36 pan revolving ovens on 140. Drying out the mix even more and drying out hundreds of japonaise and Broyage. and meringues. When we refrigerated the clotted cream, we used the left over whey for Ricotta cheese and my fermented cottage cheese dill breads and biscuits.😂❤ RIP Max Ratzer , Roland Lanz Herman luthinger, Peter Hobi and Jean Francois Leather, Huntington w Virginia, Francois pastry shop. My buddies for 30 plus years,❤❤❤.

[@knightsofneeech]

I would enjoy a scone video if you do one. Thanks for the great content. Also you have very beautiful eyes!

[@sonyavs455]

Thank you! Indeed, I am planning a future scone video! Thanks for watching.

[@gomogo2000]

Anything with the word cream in it I'm on board! 😍

[@JosephOlson-ld2td]

My first clotted cream with Lady Goodbaby at Salisbury Cathedral, after seeing the only Magna Carta in it's original location

[@AudreySmallcombe]

In london most of us insist on jam first, cream on top.

[@truthinesssss]

👍

[@g-bgcg]

Looks like your clotted cream turned out rather well. I bought some clotted cream straight from England and it was just ok. Rather tasteless with No flavor. It could have been the brand I bought but I prefer a good quality butter mixed with honey, cinnamon and sugar for my plain scones. Thank you for the video!!!

[@sonyavs455]

Ooh, your mixture sounds very good. Thanks for watching!

[@margaretalletson84]

To me it’s always been jam first,or second as I like butter first,then jam then clotted cream..I will have to try to make it.

[@11candy11]

thank you!

[@lk6789]

gRRR JAM first please.! It is usually spread all over on the scone, not dollops as you are eating it. English scones look very different so try an English recipe. Cream tea can include any cake with cream in it. Yes, clotted cream is expensive even in the UK , I will definitely give your recipe a try.

[@rongablue]

Those scones look delicious. Do you have the recipe please?

[@Jsgdesigns4u]

Hi, I am also an avid fan of tea and do many afternoon teas. Yesterday I tried your stove top method. I was so excited. Everything went as directed. It took about 35 minutes to thicken, however, after refrigeration it did not become thick enough and was too liquidy underneath the top layer. Any suggestions? I did not want to waste the cream so I whipped it to get the correct consultancy.

[@sonyavs455]

Hi there! I’m so glad you gave this method a try. Sorry it didn’t turn out as well as expected. Did you give it time to set up in the refrigerator after it was cooked? I like to leave it there at least 3 hours, but usually let it stay there overnight. Sounds like you were able to salvage it, anyway. Well done, you! ✨😊

[@Jsgdesigns4u]

Hi again, i want you know that I tried this recipe again. This time it came out absolutely perfect. I used Shamrock Farms heavy cream. It has a slightly higher content if fat and I cooked it a little longer approx. 45 mins. It thickened nicely. I then put it in the fridge overnight and it came out so creamy and the perfect consistency. So looking forward to serving it at tea. Thank you for this fabulous recipe. ❤🍃🌸☕️

[@sonyavs455]

@@Jsgdesigns4u oh I am so pleased for you! Glad you were willing to give it another try and thanks for letting me know! Enjoy a lovely afternoon tea!

[@anaoliveira8928]

Clotted cream velvety flavoured by the sweetness of the jam , no need of more sugar 👄 really 😜😜

[@Braisin-Raisin]

Looks terrific! I assume it is not freezable and the texture gets destroyed, right? 12 hours in the oven with our energy costs would be deadly (Germany).

[@thecalicoheart7946]

No, you can’t freeze cream. Ask me how I know…. 🤓

[@pamelawing5747]

Is Ultra Pasturized OK? I have to get regular pasturized for my oven method and the only place I can find it is Whole Foods.

[@sonyavs455]

Pasteurized would work best, I think, but I used the ultra pasteurized cream for this demonstration as that was all I could find, and it worked fine. 😊

[@maryharper9321]

Clotted cream always reminds me of homemade butter

[@averycheesypotato]

You can make it in a slow cooker. Cheaper than running your oven all day or night!

[@sonyavs455]

Have you tried it in a slow cooker? I never have but I have heard of people doing that. Certainly an option!

[@averycheesypotato]

@@sonyavs455 In the past I’ve tried & it worked. But I need a new slow cooker at the moment 😅 I’ll see if Black Friday/cyber Monday bring any good sales & make some again for the holidays

[@where-is-my-mind.]

I can't believe clotted cream has been illegal in the USA since 1987. So you can't indulge in clotted cream and jam, but you can build your own firearm inventory 😂 That's the American spirit.

[@sonyavs455]

I wouldn't say it's illegal. You can buy some of it in jars here - usually in specialty stores - but it's not like what you get in the UK. Sadly, Rodda's lovely clotted cream, for example, is not able to export to the US due to certain restrictions. And no company makes it here, that I'm aware of.

[@sassiebrat]

When did you cover it?

[@sonyavs455]

Very soon after pouring it up. Maybe 10-15 minutes?

[@sassiebrat]

Thank you!

[@sassiebrat]

Thanks!

[@dreadfulspiller8766]

I found out about clotted cream when I went to the world market store and they had the little one ounce jars and when I tried it I kept buying it. Now since that store closed I see only big 8 oz jars in an upscale supermarket but it has to be eaten within a short time and I have to eat so much I lose my taste for it.

[@sonyavs455]

Yes, it’s a challenge to buy and not waste the one in the jar. Experiment with this one and you may find you like it as well and can control the amount a bit better. 😊

[@queerstars1]

So delicious.

[@queenofwater8783]

My arteries are becoming clotted just watching this.

[@sonyavs455]

😂👍

[@Whatthehellena]

Just make sure that the heavy cream you are using is NOT untra pasteurized. It will not work.

[@sonyavs455]

That’s the beauty of this method. It DOES work with ultra pasteurized cream. It’s what I am using in the video.

[@MoniqueAO888]

Great idea !!! In my opinion the oven-method exists, because people in former times used the remaining heat of the oven, after it was used for another dish. Just like baking cake or "Flammkuche" after baking bread in a traditional local bakehouse-oven.

[@blondeenotsomuch]

Also stove was a means to keep house warm.

[@patrickwilliams3108]

Well, I'm 10 months late, but here goes: if you have never tried the oven method with whole cream you should. Why? The cream gets a deep yellow crust on top. That crust is simply the most delicious thing you'll ever put into your mouth. Seriously. Some people throw away the crust (heathens!), some people mix the crust into the rest of the cream (the uninitiated), But a chunk of the crust? Superb, and there's no way to get it with any of the quick methods.

[@robb2biago]

This is a lovely recipe. Being from the Diary state, moo, clotted cream never caught on. But it is delicious. I always say I made clotted cream, when I over whipped, whipping cream, which is actually sweet butter. The science, is your evaporating the water out of the cream, leaving the fat contents. I remember getting milk deliveries, and the best part was opening the bottles, and scraping off the fat cream, separated on the top. Gosh, I haven’t thought about that in ages. Cheers!

[@bruceyanoshek626]

My dad would pour off the top cream into his coffee, so we grew up on reduced fat milk. :)

[@gomogo2000]

Dairy State here too, and I'm sad and embarrassed that it took 6 decades to learn what clotted cream is, and how to make it! I've had it before (tea at the Pfister hotel), but I will definitely be making it myself now!! Dairy is a northern European secret to health and happiness. 😊

[@robb2biago]

@@gomogo2000 the Pfister Teas are so fun!

[@gomogo2000]

@@robb2biago 😊

[@oonaghmarguerite6752]

@robbie791....just use the fresh cream that floats to the top of the milk bucket after milking the cows in the am

[@cheryl739]

We love clotted cream!!! Here in Colorado, it is hard to get. We fell in love with it when we went to the UK twice in the 90s. Thank You for this 'quicker' recipe. 👍

[@lindafriend9392]

When I was a child, living in London in the 1950s, clotted cream was almost impossible to get hold of. My grandmother, who was a Devonian, as was my father, used to send us an 8 ounce tin of cream for Christmas by post - such a treat!

[@sonyavs455]

What a special memory. Thank you for sharing! 😁

[@dawnelder9046]

Christmas use to be the time for special foods not normally available. Only ever had clotted cream once. Loved it.

[@clausfrisk6130]

very modern version, looks tasty! the traditional way of making clotted cream is done from heavy cream put in a dish and left next to the stove or other warm areas at around 40-60 celsius, for 12-24 hours. the fats will seperate from the whey, the whey would be used to make scones. its both a semi-fermentation and low maillard process which gives it the both mildly tangy flavour alongside the sutble caramel note. i make it in wintertime when the fireplace is on most of the day, i have never bought it as i live in denmark and you cant get it anywhere here.

[@eily_b]

She explained it exactly like that

[@fransak2723]

I’ve had a craving lately for clotted cream. It is hard to find and if you do it’s so expensive. I will definitely be making this recipe very soon. Thanks.

[@Ansixilus]

This manner of video is so far outside my usual orbit, we might as well live on different planets. I'm thus endlessly grateful to the algorithm for throwing me this curveball, because this looks absolutely delightful, and I'm eager to try it for myself.

[@heidiaufderalm]

Hello from Southern Germany. I have made lemon curd, I have baked scones, now the clotted cream is next...! 🤗

[@rancidpitts8243]

I have been to the UK a few times in my Military Career. All of my British counterparts have asked me if I would like to have a go on a Cream Tea. Out of politeness and curiosity I agreed. We never had the time off from the Drill I was there for. Thank you very much for showing and explaining.

[@ItsJustLisa]

I was introduced to Devonshire cream as a child on a family trip to the UK. I love the stuff! I’ve bought that small jar once ant that’s only because I actually found one. I’ll definitely try your method now that the fall temperatures mean I will have my “auxiliary fridge” (aka the attached garage) back soon.

[@Jess-bk4ts]

Watching this as a birtish person who can buy clotted cream from every supermarket is quite entertaing. Also its 100% jam first

[@sonyavs455]

You are quite the lucky one! Thanks so much for watching.

[@andreapalms9260]

That is what we call “biscuits.” In USA. Your “biscuits” are “cookies” to us. We eat”biscuits the same way scones are eaten in the UK

[@Jess-bk4ts]

@@andreapalms9260 na cookies and biscuits r two different things here too

[@pjschmid2251]

@@andreapalms9260 scones are different than (American) biscuits they include eggs and sugar which biscuits do not. To try and explain a biscuit to a British person saying it’s like kind of like a scone is the best you can do. And the whole what’s a cookie what’s a biscuit as far as the Brits are concerned they can’t even make up their minds; ask three people you’ll get three different answers.

[@tommoncrieff1154]

@@andreapalms9260We have cookies too in the U.K., they are the same as American cookies. Chocolate chip, hazelnut etc and big. They are often home made. Good British or European style biscuits are a little hard to find in the USA. They are smaller than cookies and more likely to be shop bought, there are lots of different classic ones, mostly from the late 19th century and early 20th century. British ones tend to be heartier and eaten daily with tea, continental ones tend to be more refined and are for special occasions with coffee. I don’t think any other nation eats as many biscuits as the British or as many varieties. We eat all our own British ones and then we eat every other country’s as well. If the British didn’t have biscuits the country would end.

[@carolinecoward469]

If I understand correctly, the traditional low heat overnight method allows the water to cook off slowly, thickening the cream without cooking it. But covering the hot cream and butter from the pot with cling film will not allow the steam to escape, trapping the water inside. How does the water cook off under cling film in the fridge? Also where's the condensation on the cling film? I'm really confused!

[@sonyavs455]

The moisture is cooked off (down by a third to a half) while it’s on the stovetop. Pour it up and let it cool a few minutes before putting it in the refrigerator. As it cools, it firms up. Give it a try!

[@battles146]

wonderful way to make your own clotted cream as it is technically illegal in America - true clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution in America of any milk or milk products that haven't been pasteurized in 1987 - If you're in one of those states that allows the sale of raw milk and you know where to find some, that's obviously the ideal starting point for your homemade clotted cream. If you're out of luck, stick to heavy cream - but look for one that's labeled "pasteurized" rather than "ultra-pasteurized" to ensure proper clotting - While you're unlikely to find authentic clotted cream in America, you can still purchase it online and at some major U.S. grocery stores - Just keep in mind that what you're buying is the FDA-approved, pasteurized version of clotted cream. Therefore, the flavor and texture may differ slightly from what you'd experience in England -

[@susanbryant6516]

Clotted cream used in some traditional Lebanese pastries too. Delicious

[@averycheesypotato]

That sounds very tasty. I’m going to have to learn more about these pastries 😋

[@presleyviegas1171]

If I'm trying to be specific to the grocer, what would I call the Lebanese clotted cream? Is it just qashta/ashta, or like how the Turks have the kaymak?

[@susanbryant6516]

@@presleyviegas1171 I’ve seen it as Ashtabula in Lebanese bakery, I don’t know the kaymak…

[@christineadams3454]

Yes, very like Turkish kaymak! So delicious.

[@tamaramorton8812]

Thank you for sharing this. I’ve been wanting to try clotted cream for my entire life, but I’ve never found it here in the US. So this is great to know. I am not a coffee drinker, I love tea and I’m looking forward to trying out some of your other recipes. New subscriber. 😊👍🏼

[@chrissyparks2000]

I have only seen the oven method and I don’t like it. You method is the best! Ty so much. You’re amazing!

[@sonyavs455]

Thank you very much!

[@cathyfield4765]

I'm going to try this. I've used the oven method successfully and enjoyed using the whey to make the scones that the clotted cream was used on.

[@LikeItOrLumpIt2107]

In the UK, Double cream is 48% butter fat whereas US Heavy cream is only 36% butter fat. Clotted cream should have a thick crust on the top, you wont get that if you put plastc wrap over it when you put it in the fridge. I make it in the UK in my Instantpot, making it overnight on the slow cooker (low) setting.

[@sonyavs455]

Do you get a nice crust from the slow cooker method? That is what I miss about the quick way. 😁✨

[@SC-de5to]

Oh gosh you’re so sweet. I wish I was there to taste it with you, especially as the scones are huge! I’m English and I can absolutely promise you 99% of Brits put jam on first otherwise if you put cream first you can’t spread the jam over it or it slides off the cream onto everything. Fingers, clothes, everywhere! I love clotted cream and tried to make it in the oven but I failed dismally so I buy it now occasionally. I’m not sure what your store bought version is like but ours has this yellow, lovely semi hardened texture around the edges of the thick cream. It looks like a thick yellow butter fat that’s set within the cream. That’s the clotted part or what it’s named clotted cream for. I am going to try your method though as it looks intriguing.

[@Bifonacci]

That's interesting, everyone I know puts the cream on first (and I'm not from Devon). I find the jam spreads easier over the cream than the other way round but I suppose horses for courses.

[@sukigirlful]

Exactly, Devonshire girl here, and I never had cream first. Not only scones, but we used to have soft rolls cut in half, then jam and cream, they were called cut rounds in our house.

[@SC-de5to]

@@Bifonacci haha I love it. Well I must have an awful technique. My next scone will try it out. Whatever I will certainly enjoy thoroughly.

[@SC-de5to]

@@sukigirlful oh that sounds delicious. It kinda sounds like a simpler version of a scone but is it actually a split bun? Hardly see a split bun anywhere these days 😥

[@philstevens9914]

I'm a Brit living in the US. Excellent! Did you lick that bread pan?

[@sonyavs455]

So tempting, isn’t it? ✨

[@thecalicoheart7946]

@@sonyavs455That wasn’t a “no”!! 😂

[@Texas81999]

You won’t want butter after British fresh clotted cream.

[@jjroy3389]

Oh to have a wonderful Aga stove. Always the kettle on and clotted cream in the making 🥰

[@nbenefiel]

I lived with one. It’s not a great thing to have during an American summer. They can be used to cook, heat the home and heat water, but are always on.

[@myhappynest6125]

That was just so clever. I would choose this method over the long one any day. Thanks for this. I absolutely love clotted cream.

[@madhattersoriginal6258]

This method is great but the long one tastes better. Try both and you will see. Hugs Kate

[@Marbforest]

First cream then Jam othwhise it just Look Bad.

[@jean405]

I make clotted cream in my dehydrator, it’s much easier than the oven😎🌸

[@debbiekaroly6835]

This is fantastic, I have wanted to make clotted cream! However, knowing the time it takes, it just never happened. Now I can make it and surprise everyone at my next tea! Thank you:)

[@sonyavs455]

Let me know how it turns out! Thanks for watching.

[@helenvann3506]

I’m so impressed that you called it jam not jelly and you referred to it as a scone not a biscuit. Well done 🙏🏻

[@CGH250]

Jam and jelly are actually completely different consistency. I buy both.

[@richdiddens4059]

@@CGH250 Not in the UK. What Americans call jam, jelly, and preserves are all called jam in the UK. what they call jelly is what we call Jello or gelatin. And scones and American biscuits are not the same. Scones are made with eggs.

[@wendyo2561]

@@richdiddens4059 I've never made scones with eggs and have never seen a recipe with eggs. I'm in Australia

[@tommoncrieff1154]

@@richdiddens4059We do call certain jams ‘jellies’ in the U.K. They tend to be blackcurrant or redcurrant and are strained through a cloth so there’s no chunkiness, whole fruit or seeds. But they are still jam-like and used as jam or as a condiment and couldn’t be eaten as a dessert or pudding.

[@hollydecker9581]

I MAKE both. Homemade is best! @@CGH250

[@popfoot7965]

For me cream is like butter so should go on before the jam.

[@carollange7457]

There is so much said about cream not being ultra pasteurized, which I can never find. Is this a requirement with your recipe?

[@sonyavs455]

Thankfully, no. In this demonstration I use ultra pasteurized because that is all I can ever find, too!

[@patmanchester8045]

Ok I know nothing about either of these, so don't yell at me. What is the difference between clotted cream and evaporated milk?

[@sonyavs455]

No worries. Evaporated milk is milk that has, through a process, had more than half of the water removed. It’s shelf stable and can last in a can, sometimes for years. It is thin and pourable, straight from the can. Add water back into it, and you have ‘regular’ milk again. You could not do that with clotted cream, which is heavy cream that is reduced down and thickened to a consistency not unlike softened butter, by a method of low and slow heating.

[@ForceFreeTrainergirl06]

The idea is to cut the scone in half and then spread the whole half with whichever combination. I'm from Devon and for me the cream replaces butter, so I spread the half a scone with a thick layer of clotted cream and then a very thin layer of jam. We don't dob the cream and jam on little bits of scone and eat it that way. I now live in Canada and sadly, we cannot buy even "heavy" cream here. I couldn't make clotted cream even if I tried. We have whipping cream which is only 33% fat so not enough. We can buy jars of Devon cream but last year that went up in price from usually around $6 to nearly $10 for a small jar and frankly that's daylight robbery.

[@sonyavs455]

It can be so expensive, can’t it? You might want to give this method a try - adding in butter to increase the fat content. Thanks for watching!

[@yvonnepalmquist8676]

There are faux versions but even most of them use heavy whipping cream, but The Pioneer Woman does have a non-cook faux version that doesn't use heavy whipping cream, but rather sour cream instead. 4 oz. room temperature cream cheese, beat in bowl, then add 1/4 cup of room temperature butter, beat again, then add 1/4 cup of sour cream, and beat until smooth. Refrigerate (can be kept up to a week). Let sit in room temperature for 20 minutes or so prior to serving. The recipe itself didn't say, but in the instructional "article" she mentions unsalted butter the better option.

[@LaundryFaerie]

Just wondering: you have a very smooth, even vocal style. You don't happen to be a local news announcer in the Dallas area?

[@sonyavs455]

Not anymore. 😉

[@erisdiscordia5429]

People need to be less judgemental. When someone offers you food you've never heard of, you do not say no. You say Yes. Or, at worst, you say "What the fuck is clotted cream?" Then you try it.

[@sueedwards9334]

What IS clotted cream? It doesn’t exist in NZ, even though we were once British.

[@sonyavs455]

Hello NZ! Clotted Cream is, as one Victorian called it, Food of the gods! 😁More specifically, it is dairy cream that is slowly cooked down to evaporate the moisture. It sets up as it cools. The hours long method in the oven will produce the best product, but if you don't have that kind of time, I think this method I'm demonstrating is not a bad second. Thanks for watching!

[@user-bb3sg5yk5r]

Omg this is taking 12 hours before you start making it lol

[@Chukoki]

i looked at insider edition and they had an extra step to put it in the oven after it sets so it develops that toffee tasting crust! I'm gonna give that a try too

[@sonyavs455]

@@Chukoki interesting. You’ll have to let me know how that turns out!

[@peaceful3250]

In Australia it's usually called Devonshire Tea. I think most people prefer jam first and then the cream but nobody really cares.

[@warpedweft9004]

because clotted cream is unknown in Australia. We use whipped cream and there's no way you can spread jam on top of whipped cream.

[@simbryce4475]

I use double cream, but I’m a jam first person too

[@anniesammons1364]

I was wondering why not put it directly into little pots right from the pan that it was cooked in instead of the larger dish that you then put into the smaller dish .....

[@sonyavs455]

Yes, you can do that!

[@lesschattermoresplatter5769]

I’m wondering if it could be frozen in small batches.

[@sonyavs455]

I have never tried that, but I don’t think it would work. I think there would be a breakdown in the content and you might end up with a grainy texture. If you try it, though, let us know!

[@joliecide]

I've never tried cooking anything on an oven for 12 hours. Don't think I ever will either.

[@mayjan74]

May I ask what brand of pot you're using? Thank you.

[@sonyavs455]

Sure, it’s a Mirro brand. It is very old, though. I am uncertain if they’re still making this style of cookware.

[@mtboys7tuu443]

When I first heard of clotted cream I was a bit frightened thinking I’m Gona have blood clot if I eat it lol! But having it with jam on a scone is the most delicious thing in the world to me with a cup of tea! Thank you for the recipe and wonderful explanation

[@lotstodo]

It has such an off-putting name, but it's definitely delicious.

[@sharonrice8255]

In London, the clotted cream was fluffier.

[@sonyavs455]

Yes, it would be!

[@iahorvath]

What a great, easy recipe for clotted cream! I will definitely try it! And, I am cream first, jam on top.

[@debbiekaroly6835]

Hi Sonya, I made the clotted cream for my traditional British scones and it was delightful! I think I'm addicted, lol. No really, it was so, so good! Very easy to make, just as you said. I am so happy that you took the time to show us this way of making the clotted cream, thank you so very much! P.S. It was a hit at the tea I had as well. Many who were there had not had clotted cream before, they loved it. The sandwiches I made from your recipes (egg salad and cucumber) flew off the plate! The cucumber was a favorite. Thanks again for this wonderful channel :)

[@sonyavs455]

Oh I am very pleased it all turned out so well! And I’ll bet your tea was lovely. Your friends are lucky to have you provide such a treat for them. 😁✨

[@WhatALoadOfTosca]

Thank you so much for pronouncing scones correctly. Most Americans cannot pronounce it correctly. Thank you.

[@kathrynwitte3398]

Considering that the British mispronounce aluminum, I’d call it a draw and hope that we all don’t continue making a list.

[@IcySlavKat]

I find this comment kinda funny, because it's mostly a southern England thing to rhyme scone with gone, most people in the north like Yorkshire tend to rhyme scone with bone much like how us Americans do, so even in England no one can really agree with how it's supposed to be pronounced

[@Ebbagull]

​@@kathrynwitte3398everywhere in the world the word is "aluminium". Americans just decided to ignore that second i for some reason. That doesn't make everyone else wrong 😅

[@nowirehangers2815]

@@kathrynwitte3398incorrect sweetheart

[@lindaheaps9047]

😅can pasteurized be used, I cannot find unpasteurized cream locally. I tried a semi pastured cream using the oven method, and after 18 hours it still hadn't thickened. After visiting a tea shop "Rosemary's" on the west coast of Cornwall, on one of our trips to England, we fell in love with "Cornish Cream Tea" and found several shops that had excellent cream tea. Especially I "Bakery on the Water" in Burton on the Water, they also made excellent quich's. As the Inn we stayed at for several, days while touring the area, was only a few miles away we ate there often.. we wished the had bakeries, like those in England, here in the US. The closest we have found, is at cafe's in Colorado at breakfast time.

[@sonyavs455]

Cornwall is lovely, isn’t it? That’s where I had my first Cream Tea. ❤️ In the video, I am actually using ULTRA-pasteurized cream. NOT by choice. It’s all I can find in my local markets! But this shortened method works fine with the pasteurized cream. Careful not to overcook it. It won’t result in what you found in England, but it’s not a bad second, in my opinion. Let me know how it works for you!

[@lindaheaps9047]

😅thank you for the reply. I am going to try it as soon as I can buy some. I also have tried the imported brand you showed, and was disappointed. I hope I can cook it properly, but it is worth my trying. I will let you know the results... good or bad.

[@darneyoung537]

Thank you for that recipe I’ll certainly make it ❤❤🇦🇺🐨🐨🇦🇺❤️❤️

[@Myperfectshell]

For me this is the most delicious thing in the world. Better than any cake.