Homemade Clotted Cream
2 pints Heavy (whipping) cream. *not ultra-pasteurized.* I used the fresh cream that comes in a glass bottle.
This process will take about 24 hours, but is very hands off. Pour the cream into a baking dish with a lid. If you don’t have a lid, cover tightly with foil. The cream should be about 2 inches deep in the pan.
Cover and bake at 170° F, or as low as your oven will go, for 10-12 hours. I left mine in the oven overnight. Pictured below is the cream after 12 hours.
Carefully remove pan from oven and let cool on counter until it reaches room temperature. Place whole pan (covered) in the refrigerator overnight. The cream will have a yellow layer on top, and a liquid layer underneath. Do not stir it.
Use a spoon and make a small corner cut out of the cream. Pour the bottom liquid layer in a jar. When you start seeing chunks come out, stop. Save this liquid to use as milk for your scones, or for other baking projects.
Spoon the remaining top layer into a quart sized glass jar, or 2 pint jars. Stir to a smooth consistency. The first time I made this, it was a little grainy but it was still delicious.
Store in refrigerator for up to 5 days.
- 8oz all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2oz cold butter
- 1oz currants or sultanas
- 1oz fine granulated sugar
- 150ml/5oz milk (reserved from clotted cream if you still have it)
Preheat oven to 425°F
Sift flour, baking powder, and salt into a medium mixing bowl.
Cut butter into small pieces, about 1/4 inch cubes. Place in bowl with flour.
Work butter into the flour with your hands, rubbing butter through your fingers. It should look like coarse crumbs with no visible chunks of butter.
Add sugar and currants/sultanas. Mix thoroughly.
Pour in milk and mix with a spoon, only until fully incorporated. Over mixing will produce a tough scone.
Turn out dough onto a floured surface. Lightly knead dough until it is no longer sticky to handle. Again, the gentler you are with the dough, the more delicate your scones will be.
Flatten the dough onto an even surface, about 3/4 inch thick.
Cut dough into small circles, using a biscuit cutter or a small drinking glass/jar. Place onto baking sheet lined with parchment or a silicone mat.
Brush tops of scones with milk.
Bake for 12-15 minutes, until lightly golden brown on top.
Cool on a wire rack for a few minutes. Serve warm with jam and clotted cream. (Jam on bottom, if you want an authentic experience)