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–+ servings
a scone topped with clotted cream and jam
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4.72 from 7 votes

Small Batch Clotted Cream

Homemade clotted cream is rich, creamy, and perfect for spreading on scones. Made with just one ingredient—heavy cream—this small batch recipe is easy to prepare in the oven.
Cook Time12 hours
Chilling12 hours
Total Time1 day
Course: Breakfast, Dessert
Cuisine: British
Diet: Low Carb, Gluten Free, Vegetarian
Keyword: breakfast, clotted cream, heavy cream, scones
Servings: 16 tablespoons (1 cup)
Author: Joanie Zisk

Equipment

  • 6x8 inch baking dish or a 5x7 inch baking dish

Ingredients

  • 1 pint heavy cream (2 cups) Pasteurized cream is preferred but ultra-pasteurized can work in a pinch. See notes below.
US - Metric

Instructions

  • Preheat the oven to 175°F (80°C). Pour the heavy cream into a 6x8 or a 5x7-inch baking dish and place it in the oven. Bake for 12 hours—this works well overnight.
    Important: Some ovens shut off automatically after several hours. Check your manual and set an alarm if needed.
  • Remove from the oven. A yellowish layer will have formed on top—that’s your clotted cream.
  • Cool at room temperature, then cover and refrigerate for at least 12 hours to set.
  • Scoop out the clotted cream. Use a spoon to transfer the thick, buttery cream into a jar, leaving the liquid (whey) behind. This whey is great for baking scones or biscuits.
  • The finished clotted cream will have a rich, creamy texture, similar to crème fraîche but even smoother and slightly sweet. You can enjoy it as is or stir it for a lighter consistency.

Notes

    • Check your oven settings. Some ovens have an auto shut-off feature. If yours does, set an alarm to turn it back on so the cream bakes for the full 12 hours.
    • Making more? Use a larger dish. This recipe doubles easily, but you'll need a bigger dish, like a 9×13-inch baking pan, to ensure even heating.
    • Save the leftover liquid. The whey left in the dish after making clotted cream is great for baking—especially in scones. Use it as a substitute for milk in recipes.
 
Choosing the Right Cream for Clotted Cream
  • Heavy Cream: The only ingredient needed for homemade clotted cream. While most recipes call for regular pasteurized cream, it's not always easy to find. We tested both pasteurized and ultra-pasteurized cream, and both work—though with slight differences.
    • Pasteurized Heavy Cream (Preferred): This cream undergoes minimal processing, allowing better curd formation. If available, it's the best choice.
    • Ultra-Pasteurized Heavy Cream (Works Too): This cream is heated to a higher temperature for a longer shelf life. It still produces clotted cream, though the curds may not separate as distinctly.

Nutrition

Serving: 1tablespoon | Calories: 74kcal | Carbohydrates: 0.2g | Protein: 0.3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 3mg | Potassium: 9mg | Sugar: 0.2g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.03mg

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