Clotted cream is a thick, heat-treated dairy product originating from the Southwest of England, specifically the counties of Devon and Cornwall. It is made by gently heating full-fat cow’s milk and allowing it to cool slowly, which causes the cream to rise to the surface and “clot.” This process results in a product with a high butterfat content, typically ranging from 55% to 64%, which is significantly higher than standard heavy cream. The texture is its defining characteristic, featuring a distinct, slightly golden crust on top with a rich, velvety, and spreadable cream underneath. Its flavor is mildly sweet and nutty, often described as tasting like cooked milk, and it possesses a dense consistency.
The Essential Cream Tea Experience
The most traditional way to enjoy clotted cream is as the centerpiece of a cream tea, a ritual that pairs it with a warm, freshly baked scone and fruit preserve. The scone should be split horizontally, creating two halves ready to be layered with the toppings. While strawberry jam is the most common choice, raspberry or blackcurrant preserves are also popular options that provide a tart contrast to the cream’s richness.
The assembly of the scone is the subject of a rivalry between Devon and Cornwall. The “Devon method” involves spreading the clotted cream first, treating it like butter to create a rich, smooth base on the scone half, followed by a dollop of jam. Conversely, the “Cornish method” dictates that the jam must be spread onto the scone first, followed by a generous dollop of clotted cream on top. Proponents of the Cornish method argue that the cream’s golden crust should be proudly displayed on top. The order of assembly is a matter of personal preference, but a generous application of the thick, velvety cream is essential for an authentic experience.
Sweet Pairings Beyond Scones
Clotted cream’s rich texture and subtle sweetness make it a versatile accompaniment for many sweet foods beyond the traditional scone. It can be used to elevate other baked goods, such as crumpets, English muffins, or toast, where it melts slightly into the warm surface. Spreading it on pancakes or waffles in place of butter or whipped cream adds a luxurious, dense richness to a breakfast or brunch dish.
The cream pairs well with fresh fruit, particularly tart berries like strawberries and raspberries, where its richness balances the fruit’s acidity. A simple bowl of fresh fruit topped with a spoonful of clotted cream makes for an elegant and quick dessert. It can also be used as a topping for warm desserts, replacing ice cream or whipped cream on fruit pies, apple crumble, or Christmas pudding.
For a unique indulgence, clotted cream can be incorporated into beverages or other desserts. Stirring a small amount into hot chocolate or coffee adds a high-fat, creamy richness that enhances the drink’s mouthfeel. It can also be folded into crushed meringue and berries to create a rich version of Eton Mess.
Serving and Storage Tips
To ensure the best flavor and texture, clotted cream should be served at room temperature or slightly chilled, rather than straight from the refrigerator. Allowing it to warm up for a short time softens the dense texture, making it easier to spread and enhancing its velvety mouthfeel. Always use a clean utensil when scooping the cream to prevent contamination and maintain its quality.
Refrigeration and Freshness
Unopened, commercially produced clotted cream will remain fresh until the date printed on the packaging, but once opened, it must be refrigerated promptly. Opened clotted cream should be stored in an airtight container and consumed within three to five days for optimal taste and texture. Storing it in the coldest part of the refrigerator, between 32°F and 40°F, helps maintain its freshness.
Freezing Clotted Cream
Clotted cream can be frozen for up to six months in a sealed, freezer-safe container, though this process may slightly alter its texture. Upon thawing slowly overnight in the refrigerator, the cream may become slightly grainier. If a texture change occurs, the thawed cream is best used in baking or cooking, such as stirring it into porridge or using it in a sauce, rather than for a cream tea presentation.