Clotted Cream

Devon cream, or clotted cream, is the heavy cream traditionally served with scones in England.

The tradition of afternoon tea at the Château is a long one, and this cream makes serving the fresh scone an experience.
You have to be patient to reap the fruits of your labor, but it’s an easy recipe to make at home.

Yield: 300 ml


  • 1 liter of 35% cream


  1. Preheat the oven to 165 ° F.
  2. Place the cream in an ovenproof dish.
  3. Cook 8 hours.
  4. Leave the cream to cool overnight in a cool room.
  5. The next day, remove the crust and place the cream in a jar.

Trick: You can use the crust and the whey to make your scones!

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