Clotted Cream

2 days prep & baking time

Freshly baked clotted cream

I love scones and biscuits! And it was when I randomly watched Jamie Oliver’s brief scone recipe video that I first heard of clotted cream. I know for sure that butter goes really well with a freshly baked, warm scone so seeing him spread a generous amount of that clotted cream he was talking about, on the freshly baked scone, my mouth just melted although I had no idea what clotted cream actually tasted like. I could simply tell that that clotted cream and scone is a match made in heaven. So naturally, I had to learn how to make it and give it a try. From this attempt, I really got to learn hands-on that clotted cream does not require a comprehensive list of ingredients and steps in making it. It just asks that you are patient and give it the time it needs to turn into perfection. I followed chef John’s method, from, for this one. Temp can vary between 170°F – 200°F, I went for 180°F.


  • 1 pint of thick cream (same cream we use for whipping cream)


  1. Preheat oven to 180°F
  2. Pour 1 pint of thick cream on a wide baking dish
  3. Bake for 12 hours
  4. Let it cool down to room temperature
  5. Once cooled down, chill in the fridge overnight
  6. Once chilled, separate the liquid part from the thick part. Enjoy!

It’s for my love of scones that got me taking a shot at making clotted cream. Now, I can definitely confirm that those two are a match made in heaven and if I am ever having a scone, I will always think about clotted cream and how perfect those two are. It is, however, a long process and requires a long period of oven time so I do not see myself committing to making clotted cream every time. I would certainly treat myself with some home made clotted cream from time to time tho. ❤

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