Homemade Clotted Cream
Rich and creamy homemade clotted cream to top your scones
Ingredients
- 1 pint heavy cream NOT ultra-pasteurized
Instructions
- Step 1 - Preheat over to 170℉ and pour heavy cream into a 9x9 pyrex dish.
- Step 2 - Place in middle rack of the oven for 10-12 hours until it has a thick skin but it hasn't gone brown.
- Step 3 - Cool to room temperature.
- Step 4 - Place in fridge for 8 hours.
- Step 5 - With a spoon remove the clotted cream from the milk at the bottom. The clotted cream will be floating on top of the milk.
- Step 6 - Mix cream and serve with scones!
Notes
The extra milk can be used in scones.
The clotted cream can be stored in the fridge for up to 2 weeks.
Clotted cream is also good on anything sweet - biscuits, cookies, fruit, and ice cream.