📝 About This Recipe
Transport yourself to the rolling hills of the English countryside with this quintessential afternoon tea staple. The star is the home-made clotted cream, a thick, silky dairy delicacy with a golden crust and a nutty, caramelized flavor that can only be achieved through a slow-heat process. Paired with warm, flaky buttermilk scones, this dish represents the pinnacle of British comfort and luxury.
🥗 Ingredients
The Clotted Cream
- 4 cups Heavy Cream (Must be pasteurized, NOT ultra-pasteurized (UHT), with at least 36-40% fat content)
The Buttermilk Scones
- 3 cups All-Purpose Flour (Plus extra for dusting the work surface)
- 1 tablespoon Baking Powder (Ensures a high, airy rise)
- 1/4 cup Granulated Sugar (Adds a subtle sweetness)
- 1/2 teaspoon Kosher Salt
- 1/2 cup Unsalted Butter (Cold and cut into small 1/2-inch cubes)
- 1 cup Buttermilk (Cold; adds a tangy tenderness)
- 1 large Egg (For the egg wash)
- 1 tablespoon Whole Milk (To thin the egg wash)
For Serving
- 1 jar Strawberry Jam (High-quality preserves or homemade)
- 1 cup Fresh Berries (Optional garnish)
👨🍳 Instructions
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1
Begin the clotted cream by preheating your oven to 180°F (80°C). Pour the heavy cream into a wide, shallow oven-safe glass or ceramic baking dish; the cream should be between 1 and 2 inches deep.
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2
Place the dish in the oven and bake undisturbed for 12 hours. It is best to do this overnight. A thick, golden-yellow skin will form on the surface—this is the 'clotting' process.
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3
Remove the dish from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 12 hours or overnight to set completely.
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4
After chilling, gently lift the thick, clotted layer from the liquid whey below. Transfer the thick cream to a bowl and stir in a spoonful of the liquid whey if you prefer a spreadable consistency. Discard or save the remaining whey for baking.
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5
To make the scones, preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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6
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
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7
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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8
Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until the dough starts to come together; do not overmix, or the scones will be tough.
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9
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the dough in half and pat down again—repeat this twice to create flaky layers.
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10
Using a 2.5-inch round cutter, press straight down into the dough (do not twist) to cut out the scones. Re-roll the scraps once to finish the dough.
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11
Place scones on the prepared baking sheet. In a small bowl, whisk the egg and milk together, then brush the tops of the scones lightly with the egg wash.
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12
Bake for 12-15 minutes until the scones are tall and the tops are a beautiful golden brown.
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13
Transfer to a wire rack to cool slightly. Scones are best served warm, split open by hand, and topped generously with clotted cream and jam.
💡 Chef's Tips
Ensure your heavy cream is NOT 'ultra-pasteurized' as the high heat treatment prevents the proteins from clotting properly. Keep your butter and buttermilk as cold as possible; the steam from cold butter melting in the hot oven is what creates the rise. When cutting the scones, never twist the cutter; a clean vertical snap ensures the edges stay open to rise high. If your clotted cream feels too stiff after chilling, whisk in a teaspoon of the leftover whey at a time until it reaches your desired silkiness. Store leftover clotted cream in an airtight container in the fridge for up to 5 days; do not freeze it as it will ruin the texture.
🍽️ Serving Suggestions
Serve with a steaming pot of Earl Grey or English Breakfast tea for the traditional experience. Pair with high-quality strawberry or raspberry preserves—apply the jam first then cream (Cornish style) or cream then jam (Devon style). Add a side of fresh, tart lemon curd for a bright citrus contrast to the rich dairy. For a savory twist, serve the scones with a side of smoked salmon and fresh chives alongside the cream. A glass of chilled Prosecco or Champagne makes this an elegant celebratory brunch dish.