Rich and silky, this dairy indulgence not only complements scones and jam—it also raises the bar for desserts, sauces, and ...

Clotted cream is classified as containing a minimum of 55% butterfat, often eclipsing 60%. To put this into perspective, heavy cream contains 36% butterfat, and butter itself contains around 80%.

Clotted cream has the same Protected Designation of Origin (PDO) status as Stilton and Jersey Royal potatoes, effectively giving its name EU-wide protection from potential imitators.

Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour.

Clotted cream thickness test (left) and Josie preparing scones with the homemade clotted cream (right) / Image Credit: Jozie’s Homemade Clotted Cream Whipping up the business. Figuring that others ...

Reduce heat to medium; simmer, stirring and scraping sides and bottom of skillet often, until cream has separated into fat and milk solids and milk solids are golden brown, 18 to 22 minutes.

Spoon a dollop of clotted cream on the centre. Lightly brush the edge of the pastry with water. Fold the other half of pastry over the filling and squeeze the edges firmly together.