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Clotted Cream

The easiest recipe ever! One ingredient baked on low temp overnight. That' s it! Clotted cream tastes like a combination of butter and whipped cream and is used on scones, bread and even for topping ice cream.
Course Breakfast
Cuisine British
Keyword classic recipe, easy breakfast recipe
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 1 serving
Author Linda Spiker


  • Heavy whipping cream.
  • How much you use will depend on how big your baking dish is. The cream should be about 1 " deep when poured into the dish.


  1. Preheat oven to 180 degrees F.
  2. Pour cream into baking dish till cream comes about 1" up the side of the dish.
  3. Place cream on center rack of the oven overnight, baking for 10-12 hours.
  4. A golden skin will form on top of cream and cream will thicken below. Don't worry if cream is still liquid in the bottom. This is normal.
  5. Remove from oven and allow to cool. When cool place in the refrigerator for 4 hours. Then use a spoon to scoop clotted cream from dish. Place in covered container. The extra cream in the dish can be used for cooking! If you have enough you could even use it in the scone mix.