Here in England, if it’s a ‘Cornish’ cream tea it’s jam on the scone first then the cream. If you were in Devon then it’s cream first with jam on top. Devon and Cornwall both lay claim to its invention, no one knows where it originated. The positioning of jam and cream is strongly contested between the two counties. Enjoy.
My great-grandmother was from Devon. Her father was born in Cornwall. I live in the States. She would tell us about the different ways they would apply the cream. ❤
@kathleenstoin671. Here in England it’s down to a county rivalry thing. Mainly because absolutely no one knows who came up with the cream tea first, the Cornish or the Devonian’s! It’s all light hearted though. As I am from Northamptonshire, it doesn’t matter a bit, I just love a cream tea. So jump right in and enjoy the experience. 🫖
When I was a child, living in London in the 1950s, clotted cream was almost impossible to get hold of. My grandmother, who was a Devonian, as was my father, used to send us an 8 ounce tin of cream for Christmas by post - such a treat!
This is a lovely recipe. Being from the Diary state, moo, clotted cream never caught on. But it is delicious. I always say I made clotted cream, when I over whipped, whipping cream, which is actually sweet butter. The science, is your evaporating the water out of the cream, leaving the fat contents. I remember getting milk deliveries, and the best part was opening the bottles, and scraping off the fat cream, separated on the top. Gosh, I haven’t thought about that in ages. Cheers!
Dairy State here too, and I'm sad and embarrassed that it took 6 decades to learn what clotted cream is, and how to make it! I've had it before (tea at the Pfister hotel), but I will definitely be making it myself now!! Dairy is a northern European secret to health and happiness. 😊
I am an American who married a Brit so I learned to make clotted cream and scones. Heavy whipping cream available in the U.S. works fine with the oven method, but it should be pasteurized, not ultrapasteurized, because there is fermentation involved. It really takes only a few minutes of your time. While it is heating or cooling for hours and hours, you can be sleeping or doing whatever. Just plan ahead. It does have a wonderful nutty flavor and a touch of caramel. When it is cooled and refrigerated, the clotted part on top will solidify. Lift one corner and pour the whey out from under. The whey can cream your coffee or tea or be used for baking. I make my scones with more heavy cream. I will have to try this method for when I fail to plan ahead.
That it should be unpasteurized is why it is not available in the US and is actually illegal here. Even the jars sold here in the US (as hard as they are to come by) are specifically made to meet our pasteurization regulations, so they are not quite the same.
If you use a small crockpot and leave the lid ajar for evaporation it makes clotted cream. Put it on low and let it go overnight. In the morning you have clotted cream for scones, our biscuits in USA.
I said not ultrapasteurized. Of course you will have to use pasteurized heavy cream, not always easy to find. Trader Joe's used to have it. I get it at Wegmans now.
@@donnahypolita8551 my comment was not meant in anyway to contradict what you said, only to add to your conversation; more for those who many not know that unpasteurized milk is not really a thing in the US unless you yourself are milking the cow, lol.
@@yvonnepalmquist8676oh contrare. Here in Texas raw milk dairies are popping up everywhere. However, I wouldn't take the chance on raw milk. One of the raw milk dairies here, Mill-King, does a non-homoginized, low-heat pasteurization heavy cream that is perfect for clotted cream. 😊
Great idea !!! In my opinion the oven-method exists, because people in former times used the remaining heat of the oven, after it was used for another dish. Just like baking cake or "Flammkuche" after baking bread in a traditional local bakehouse-oven.
Well, I'm 10 months late, but here goes: if you have never tried the oven method with whole cream you should. Why? The cream gets a deep yellow crust on top. That crust is simply the most delicious thing you'll ever put into your mouth. Seriously. Some people throw away the crust (heathens!), some people mix the crust into the rest of the cream (the uninitiated), But a chunk of the crust? Superb, and there's no way to get it with any of the quick methods.
This is different. Great if you're pressed on time. However I do prefer the oven method as you get the ever so lightly golden/ Caramelized areas from the top skin that mix into the cream when putting it into a container. It has a wonderful nuttiness to it and imo gives the clotted cream more character. Yours looks delish though. Had to stop eating it as just a little wakes up my sensitive gall stone.
I learned how to break down gallstones...after I had my gallbladder out. You DON'T want to get to that point, so I'm sharing with you that it's a terpene called limonene. It's found naturally in citrus peel and juice, but therapeutically you can buy it as a supplement. Good luck!
We love clotted cream!!! Here in Colorado, it is hard to get. We fell in love with it when we went to the UK twice in the 90s. Thank You for this 'quicker' recipe. 👍
I live in Denmark too, and make clotted cream in my dehydrator. Sometimes you can get double cream in Torv Halls near Nørreport, opposite the English butcher
I'm in the UK. The cream goes on first because it's got a heavier texture to spread. Whereas jam is a lighter texture. If jam was on the bottom and the cream went on the top then the jam wouldn't sit right. The jam would simply smoosh out at the sides as the heavy cream squashed it. Messy jammy mess over the plate. A neater job is with the cream at the bottom and the jam at the top. Just like the original recipe intended. So that's the reason it's done that way. Great clip. I'll make some for myself. I didn't realise it was so easy to do. Thanks for posting. Xx
I'm in the US and I have to agree for the same reason... I wouldn't put the jelly down and top it with peanut butter, lol. Besides, I heard that's how QEII did it, too. I found I naturally did it this way prior to even learning about the "debate."
very modern version, looks tasty! the traditional way of making clotted cream is done from heavy cream put in a dish and left next to the stove or other warm areas at around 40-60 celsius, for 12-24 hours. the fats will seperate from the whey, the whey would be used to make scones. its both a semi-fermentation and low maillard process which gives it the both mildly tangy flavour alongside the sutble caramel note. i make it in wintertime when the fireplace is on most of the day, i have never bought it as i live in denmark and you cant get it anywhere here.
I’ve had a craving lately for clotted cream. It is hard to find and if you do it’s so expensive. I will definitely be making this recipe very soon. Thanks.
I wish it could be renamed as “thickened cream” instead of clotted cream! As a nurse the word “clotted” brings up unpleasant images and not one I would apply to food!!
Ich kann nur mit dem Kopf schütteln, wie kann man nur auf so einen Gedanken kommen. Wegen Dir wird niemand clotted cream in thickened cream umbenennen. Du brauchst sie ja nicht essen. 🙈
This manner of video is so far outside my usual orbit, we might as well live on different planets. I'm thus endlessly grateful to the algorithm for throwing me this curveball, because this looks absolutely delightful, and I'm eager to try it for myself.
I have been to the UK a few times in my Military Career. All of my British counterparts have asked me if I would like to have a go on a Cream Tea. Out of politeness and curiosity I agreed. We never had the time off from the Drill I was there for. Thank you very much for showing and explaining.
I go to England at least once a year and love having scones with clotted cream and jam. Here in Texas, in a little town south of Houston, clotted cream is impossible to find. So, thank you for a quick and easy recipe. I'd love to add it to our Christmas morning traditions like Mimosas.
I just visited London for the first time. I always thought clotted cream was sweet. I was wrong, but it was delicious ❤❤❤ I was definitely a cream first jam second girl
I am a huge tea lover, and I’ve always said anyone that loves tea can’t be all bad and anyone that doesn’t hasn’t tried all them all yet. I’ve tried white, green, black oolong, rooibos etc., and I love them all. But if I was going to die tomorrow I’d make myself a cream tea with Darjeeling tea with some milk and light honey. Always nice to find a tea lover. I’ve liked and subscribed to this wonderful channel and so should everyone else! Thank you for this.
I find this comment kinda funny, because it's mostly a southern England thing to rhyme scone with gone, most people in the north like Yorkshire tend to rhyme scone with bone much like how us Americans do, so even in England no one can really agree with how it's supposed to be pronounced
@@kathrynwitte3398everywhere in the world the word is "aluminium". Americans just decided to ignore that second i for some reason. That doesn't make everyone else wrong 😅
I was introduced to Devonshire cream as a child on a family trip to the UK. I love the stuff! I’ve bought that small jar once ant that’s only because I actually found one. I’ll definitely try your method now that the fall temperatures mean I will have my “auxiliary fridge” (aka the attached garage) back soon.
Great video. My 83 year old stepfather recently rediscovered scones and has been making them. He recalls having them in Europe with clotted cream while in the military and asked me to find out how to make it. Thank you for this video, the result looks decadent and I now have simple instructions for him to follow.
If I'm trying to be specific to the grocer, what would I call the Lebanese clotted cream? Is it just qashta/ashta, or like how the Turks have the kaymak?
When I first heard of clotted cream I was a bit frightened thinking I’m Gona have blood clot if I eat it lol! But having it with jam on a scone is the most delicious thing in the world to me with a cup of tea! Thank you for the recipe and wonderful explanation
In the UK, Double cream is 48% butter fat whereas US Heavy cream is only 36% butter fat. Clotted cream should have a thick crust on the top, you wont get that if you put plastc wrap over it when you put it in the fridge. I make it in the UK in my Instantpot, making it overnight on the slow cooker (low) setting.
Thank you for sharing this. I’ve been wanting to try clotted cream for my entire life, but I’ve never found it here in the US. So this is great to know. I am not a coffee drinker, I love tea and I’m looking forward to trying out some of your other recipes. New subscriber. 😊👍🏼
@@CGH250 Not in the UK. What Americans call jam, jelly, and preserves are all called jam in the UK. what they call jelly is what we call Jello or gelatin. And scones and American biscuits are not the same. Scones are made with eggs.
@@richdiddens4059We do call certain jams ‘jellies’ in the U.K. They tend to be blackcurrant or redcurrant and are strained through a cloth so there’s no chunkiness, whole fruit or seeds. But they are still jam-like and used as jam or as a condiment and couldn’t be eaten as a dessert or pudding.
Hi Sonya, I made the clotted cream for my traditional British scones and it was delightful! I think I'm addicted, lol. No really, it was so, so good! Very easy to make, just as you said. I am so happy that you took the time to show us this way of making the clotted cream, thank you so very much! P.S. It was a hit at the tea I had as well. Many who were there had not had clotted cream before, they loved it. The sandwiches I made from your recipes (egg salad and cucumber) flew off the plate! The cucumber was a favorite. Thanks again for this wonderful channel :)
I don't know why the algorithm put this video on my feed, but i'm glad I stayed to the end. I'm glad to see you put your cream and jam on in the right order! ;) I kind of see the cream as a butter layer, and the jam as the addition to that.. Plus! The red on white, in my opinion is more aesthetically pleasing.
This is fantastic, I have wanted to make clotted cream! However, knowing the time it takes, it just never happened. Now I can make it and surprise everyone at my next tea! Thank you:)
I had clotted cream while on a business trip to London in the 90s when going to "tea". I absolutely loved the scones with clotted cream and jam! I always wished we had it here. Thank you for this recipe!!
I did a Google search just a few days ago. ( I love making scones ) desperately wanted to learn about clotted cream. RU-vid must have picked up on my search. There you are showing me how to make my own whoopee!
Thank you for your video. I'm from Devon, UK. I have never made my own clotted cream. This method seems much better than leaving the cream in the oven for 12hrs. Will definitely give it a go!
I've never even thought of making this myself! I'm going to try your recipe out! I'm in the UK & I love it..but its ridiculously expensive here too. I have an old & very dear friend in Chicago who loves a cream tea when she visits, so when I next see her, either here or there, I'll suprise her by making some for her! Thank you, I'm glad I found your channel!
@@andreapalms9260 scones are different than (American) biscuits they include eggs and sugar which biscuits do not. To try and explain a biscuit to a British person saying it’s like kind of like a scone is the best you can do. And the whole what’s a cookie what’s a biscuit as far as the Brits are concerned they can’t even make up their minds; ask three people you’ll get three different answers.
@@andreapalms9260We have cookies too in the U.K., they are the same as American cookies. Chocolate chip, hazelnut etc and big. They are often home made. Good British or European style biscuits are a little hard to find in the USA. They are smaller than cookies and more likely to be shop bought, there are lots of different classic ones, mostly from the late 19th century and early 20th century. British ones tend to be heartier and eaten daily with tea, continental ones tend to be more refined and are for special occasions with coffee. I don’t think any other nation eats as many biscuits as the British or as many varieties. We eat all our own British ones and then we eat every other country’s as well. If the British didn’t have biscuits the country would end.
wonderful way to make your own clotted cream as it is technically illegal in America - true clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution in America of any milk or milk products that haven't been pasteurized in 1987 - If you're in one of those states that allows the sale of raw milk and you know where to find some, that's obviously the ideal starting point for your homemade clotted cream. If you're out of luck, stick to heavy cream - but look for one that's labeled "pasteurized" rather than "ultra-pasteurized" to ensure proper clotting - While you're unlikely to find authentic clotted cream in America, you can still purchase it online and at some major U.S. grocery stores - Just keep in mind that what you're buying is the FDA-approved, pasteurized version of clotted cream. Therefore, the flavor and texture may differ slightly from what you'd experience in England -
The temptation is to try it before it's set properly. There's a microwave method too that I'll have to try out. I'm a clotted cream first guy. As it's thicker than jam it should be easier to spread. You should try making some proper round scones next. Those triangular ones look odd to we British. 😁😁
Yes, and here we tend to make those triangular scones much bigger and sweeter than a proper English scone. I have an excellent recipe so it’s on my list for a future video. Thanks very much for watching!
Thank you for the thorough explanation and accompanying demonstration. You answered all the questions I, as a Canadian, have always wondered regarding clotted cream. I live in a small village and this inspires me to host an attempt at a Cream Tea.🤞
I will try this! I have bought the little jars in specialty stores as a treat and have been scared off my the hours and hours of oven time required to make it the traditional method. (I don't have a wood stove like people used to!) Tea biscuits (as we call them in Canada) are my specialty and I'm excited to try my hand at your method of making clotted cream.
I tried the oven method and burnt it to a crisp, so I very frantically bought a new carton of cream to try this method and it yielded so much better results! Thank you so much for this video 😄
This is so wonderful. When I was in California my cousin and I went to an English tea shop and had a lovely English tea and oh my clotted cream is delicious. And now I can make it and have my own Tea Party so much
i looked at insider edition and they had an extra step to put it in the oven after it sets so it develops that toffee tasting crust! I'm gonna give that a try too
Oh gosh you’re so sweet. I wish I was there to taste it with you, especially as the scones are huge! I’m English and I can absolutely promise you 99% of Brits put jam on first otherwise if you put cream first you can’t spread the jam over it or it slides off the cream onto everything. Fingers, clothes, everywhere! I love clotted cream and tried to make it in the oven but I failed dismally so I buy it now occasionally. I’m not sure what your store bought version is like but ours has this yellow, lovely semi hardened texture around the edges of the thick cream. It looks like a thick yellow butter fat that’s set within the cream. That’s the clotted part or what it’s named clotted cream for. I am going to try your method though as it looks intriguing.
That's interesting, everyone I know puts the cream on first (and I'm not from Devon). I find the jam spreads easier over the cream than the other way round but I suppose horses for courses.
Exactly, Devonshire girl here, and I never had cream first. Not only scones, but we used to have soft rolls cut in half, then jam and cream, they were called cut rounds in our house.
@@sukigirlful oh that sounds delicious. It kinda sounds like a simpler version of a scone but is it actually a split bun? Hardly see a split bun anywhere these days 😥
Clotted cream dates back to the time when people had wood/coal fired ovens or AGA stoves that stayed warm pretty much all of the time so popping a pan in for twelve hours was not a big deal. Especially leaving it in over night when you weren't cooking anyway. What temp. (F) would you set an electric stove at? I want to compare them.
If you are dealing in Fahrenheit temps, the lowest our oven will go, is recommended. About 170-180F. If you’re dealing with Celsius, I believe that’s around 77C. Would love to know the outcome if you do it!
@@sonyavs455 Thank you! Yes, Fahrenheit. I'm going to try it. I have small countertop oven that wont heat up the kitchen as bad. I just watched another video that RU-vid suggested from a middle aged Cornish couple using a 1930s recipe, and their mothers' advice. They did it on the stove but put it in a dish in a larger pan of water and steamed it. They started out with whole unpasteurized milk from a dairy down the road, though. Steaming still might be worth try.
The idea is to cut the scone in half and then spread the whole half with whichever combination. I'm from Devon and for me the cream replaces butter, so I spread the half a scone with a thick layer of clotted cream and then a very thin layer of jam. We don't dob the cream and jam on little bits of scone and eat it that way. I now live in Canada and sadly, we cannot buy even "heavy" cream here. I couldn't make clotted cream even if I tried. We have whipping cream which is only 33% fat so not enough. We can buy jars of Devon cream but last year that went up in price from usually around $6 to nearly $10 for a small jar and frankly that's daylight robbery.
There are faux versions but even most of them use heavy whipping cream, but The Pioneer Woman does have a non-cook faux version that doesn't use heavy whipping cream, but rather sour cream instead. 4 oz. room temperature cream cheese, beat in bowl, then add 1/4 cup of room temperature butter, beat again, then add 1/4 cup of sour cream, and beat until smooth. Refrigerate (can be kept up to a week). Let sit in room temperature for 20 minutes or so prior to serving. The recipe itself didn't say, but in the instructional "article" she mentions unsalted butter the better option.
Hello i am from Belgium Brussels and the first time whe go to London i was so happy for:1 the breakfest and the second was Thé time ,sins then i am always HAPPY for thé time ,scones clotted crème and Jam. Thank you so much for sharing this whit us ❤❤❤🙏🏻🙏🏻🙏🏻❤❤❤🙋♀️
If I understand correctly, the traditional low heat overnight method allows the water to cook off slowly, thickening the cream without cooking it. But covering the hot cream and butter from the pot with cling film will not allow the steam to escape, trapping the water inside. How does the water cook off under cling film in the fridge? Also where's the condensation on the cling film? I'm really confused!
The moisture is cooked off (down by a third to a half) while it’s on the stovetop. Pour it up and let it cool a few minutes before putting it in the refrigerator. As it cools, it firms up. Give it a try!
I make this w deep fried bread pudding and dip the bread pudding in it. Once the bread pudding is made regularly i dice it up in thick chunks deep fry it for a minute then toss it in cinnamon and sugar then dip it in clotted cream. Absolutely delicious.
Thank you for this, my son is spending a year in the UK for school and he told me how good this is, been wondering ever since, will have to make some just to know what it is!
Never had it but would try some. You made it seem easy. Being American the British scones sound like what we call a biscuit. Not alot of flavor but tasty with butter and jam. Somehow I can’t imagine having an American style biscuit (or a British scone) for afternoon tea. Uck! But it doesn’t sound bad if served for breakfast.
Oh I would never want an American biscuit with afternoon tea. They are different. Look very similar but the taste, texture, and recipe - all different.
When I was a kid 70plus years ago we used to visit a farm family in the Scilly Isles in the summer and they always had clotted cream in a big bowl on the Esse coal stove which had been there overnight, yummy thanks for this recipe I’m going to make it your way less waste! From Alberta Canada
This is great 👍. Not many can spend 12hrs to do it. This method is efficient and the outcome is very creamy texture. I personally prefer this doing. Thx !😊
I haven't thought of clotted cream for quite some time. I use to make it with grandma, when I was younger(way younger). I'm going to try your method. Looks and sounds easy enough. I remember clotted cream fudge was very good and always looked forward to Christmas. That when grandma would make that rich creamy fudge. Which, come to think of it. I haven't had any of that for years either. Oh, I surely got to get busy. Thank you very much for bringing such lovely memories back to my mind.😊❤God Bless Y'ALL ❤❤❤❤
Oh I have never tried making clotted cream fudge but I have eaten it. It’s wonderful! I’ll bet your grandma’s recipe was delicious. What a beautiful memory to have. Thanks for watching!
36 % is all I've ever seen in Oregon, but when I was a kid for a while, we got raw milk from a farm it had thick cream on top, I think I will try this method thank you.
I usually cook the cream in the oven overnight, then chill it the next day. It's no trouble, and there's very little liquid left when you use a high-fat cream. Having said that, this method seems very good. Thanks very much!
Could you please tell me if you use the heavy whipping cream from any grocery store? In another video I read that we MUST use cream that is NOT ULTRA pasteurized. From what they said you must use the non ultra pasteurized cream or it will not come out right. I just wanted to know if maybe you could enlighten me on this clotted cream dilemma. Thank you
