Small Batch Clotted Cream Recipe (2024)

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Transform ordinary heavy cream into a thick, rich spread with this simple small batch Clotted Cream recipe. Perfect for topping scones or enhancing pastries, it’s a delightful addition to any morning tea or brunch. This recipe relies on the simplicity of its single ingredient and the magic of time, turning heavy cream into something truly special. With minimal effort and a touch of patience, you’ll create an indulgent treat that surpasses store-bought varieties.

Enjoy the rich, creamy texture of homemade clotted cream paired with a variety of our small batch scone recipes. Whether you prefer the classic simplicity of Cream Scones, the fruity sweetness of Strawberry Scones or Peach Scones, the zesty tang of Lemon Poppy Seed Scones, the vibrant flavor of Cranberry Orange Scones, or the savory goodness of Ham and Cheese Scones, this clotted cream is the perfect accompaniment.

Why You’ll Love This Recipe

• Easy To Make:This recipe is incredibly simple, requiring minimal effort. Just pour the cream into a dish and let your oven do the rest.
• Small Batch Perfection:Designed for one or two people, it avoids waste.
• Save Money:Skip the expensive store-bought clotted cream and make your own for a fraction of the price.
• No Special Equipment Needed: All you need is an oven and a shallow baking dish.
• Versatility: Perfect with scones, pastries, or as a luxurious addition to desserts.

What Is Clotted Cream?

Clotted cream is a rich and incredibly delicious spreadable form of cream that is often served with scones and jam. It is made by putting high-fat cream into a shallow tray and heating and then cooling the cream. As the cream cools, the fats in the cream rise and form thick lumps, “clots” which are skimmed off and become the clotted cream.

This incredible cream spread originated in the counties of Devon and Cornwall, located in southwest England. Clotted cream is often referred to as Devonshire cream or Cornish cream.

Ingredient Notes: Choosing The Right Cream For Clotted Cream

• Heavy Cream: This is the star of the show! Here’s a breakdown of pasteurization and how it affects clotted cream:
  • Regular Pasteurized Cream (Preferred):This is your best bet. This type of cream undergoes a less intense heating process than ultra-pasteurized cream, leading to better curd formation.
  • Ultra-Pasteurized Cream (Works in a Pinch):While this cream is heated to a higher temperature for a longer shelf life, it can still be used to make clotted cream. The curds may not separate as prominently, but you’ll achieve a satisfactory result.

Don’t worry if you can’t find regular pasteurized cream! Finding regular pasteurized cream can be challenging. I’ve tested both ultra-pasteurized and regular pasteurized creams, and both work effectively. You can see the results in our recipe photos (made with ultra-pasteurized cream).

Here’s a quick summary of the creams we tested:

• Ultra-pasteurized heavy cream (grocery store brand like Harris Teeter)
• Ultra-pasteurized heavy whipping cream (local co-op brand like Organic Valley)
• Pasteurized heavy whipping cream (local creamery brand)

Choose Your Baking Dish: Size Matters

For this small batch recipe, you’ll need a shallow baking dish. Here are some options that work well:

• 8-inch x 6-inch Oval Baking Dish:This is my go-to size, offering a base area of around 38 square inches. It allows for even heating and perfect clotted cream results.
• 8-inch x 8-inch Square Baking Pan:Another good option! This pan provides a similar amount of surface area and will work just fine for making your clotted cream.

Remember: The key is to use a shallow dish. This ensures the cream heats evenly throughout, leading to a successful batch of clotted cream.

Expert Tips

• Ensure that your oven remains on for the entire cooking process. Some ovens automatically shut off after a set time, so it’s important to check your oven’s manual to see if this applies. If your oven does have an auto shut-off feature, set an alarm to turn it back on as needed.
• If you’re interested in a larger quantity of clotted cream, this recipe can easily be doubled. Just remember to switch to a bigger baking dish, such as a 9×13-inch, to accommodate the increased amount of cream.
• Don’t discard the liquid left at the bottom of the dish post-clotted cream preparation. It’s a great substitute for milk in recipes, particularly in making scones.

What To Serve With Clotted Cream

Enjoying homemade clotted cream is an experience in itself. Here are some delightful ways to enjoy it:

• Classic Cream Tea:Spread clotted cream on warm scones alongside jam for a traditional English afternoon tea experience.
• Top Your Pancakes or Waffles:Add a dollop of clotted cream to your favorite pancakes or waffles for a decadent breakfast or brunch treat.
• Fresh Fruit Delight:Drizzle some honey or maple syrup over fresh berries and top them off with a spoonful of clotted cream for a light and refreshing dessert.
• Coffee Break Companion:Add a touch of luxury to your coffee break by stirring a spoonful of clotted cream into your hot coffee.
• Baked Apple Perfection:Elevate your baked apples by adding a scoop of clotted cream before baking for a warm and comforting dessert.

Frequently Asked Questions

If you’ve tried this small batch clotted cream or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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