Devon Clotted Cream: The Best Way to Enjoy Your Tea and A Delicious Addition to Your Breakfast
Enjoy your tea experience with the Devon Clotted Cream to spread on your toast or scones, or as a filling in cakes and pastries. This well-loved tandem of tea and sweets serves as an excellent way to jumpstart your mornings, keep the afternoons going, and the nights relaxed with friends and family at the tea table. Savor every sip of your favorite tea while indulging in the rich flavors of delightful confections served with clotted cream.
Storage: Keep this product REFRIGERATED. Clotted creams are perishable, and should be consumed within three days once the jar is opened. Unopened jars have a long shelf life of up to 6 months and can be frozen for the same amount of time.
Net Weight: 6 ounces (170 grams)
Ingredients: Pasteurized Clotted Cream from Cows' milk
Please note: This item cannot ship to Canada. Canada prohibits dairy and beef products manufactured in the United Kingdom to be shipped into their country. Thank you.
Devon Clotted Cream is NON-REFUNDABLE and NON-RETURNABLE.
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Scones and Clotted Cream
The perfect companion for tea time! Whether you're adding a dollop of clotted cream to your scones or jam, there is a great debate between both. Read our blog post about the great debate (https://blog.englishteastore.com/2014/08/21/the-great-clotted-cream-debate-rages-on/)
More About Devonshire Cream: What is Devonshire cream?
Clotted cream, also known as Devonshire cream, comes from the English counties of Devon and Cornwall. It is made by heating full fat cow's milk, producing clots of cream to rise to the surface. Clotted creams have longer shelf life since the whey from the milk is removed as much as possible to create the thickest, richest cream. Authentic clotted creams are made in Devon and Cornwall, hence the name Devonshire cream of Devon and Cornish cream of Cornwall. Clotted cream, especially clotted cream from Devon, is less yellow due to lower carotene levels in the grass and is regularly used in baking.
Clotted creams are processed by sitting the cow's milk for 12 to 24 hours in shallow pans, then slowly heating them at low temperatures. This method enables the clots to rise and be skimmed off, making fresh clotted creams to serve on your table.
This type of cream has a fat content of 55%. which makes it have the highest butterfat percentage of all creams. As much as you enjoy devouring this heavenly spread, consume it in moderation and a little less frequently.
What is clotted cream, and why is it so popular in Britain?
Clotted creams are perfect for the iconic British pastime, the afternoon teas! The tradition started a long time in the early 19th century when the elite needed a light meal to fill a hungry tummy that during that period, typically has breakfast and dinner as the main meals of the day. The British upper class tea time would normally happen around four in the afternoon and be served on low tables. The term "high tea" is coined by serving the upper class referred to as "high class". The middle and lower classes would have theirs at five or six in the afternoon, served on high tables, to be followed by a late dinner. This afternoon delight is prepared with tea and food with savory and sweet tastes. Traditional Black English tea or Earl Grey is always present on the table with finger sandwiches or warm scones having a layer of clotted cream and strawberry jam.
What does clotted cream taste like?
The Devon Clotted Cream highlights a lightly caramelized, milky taste from a thick creamy texture similar to butter but with a thin, pale yellow crust. It is typically used as a spread or topping on scones, biscuits, and other baked goods.
What is clotted cream called in America?
Butter is classified in America as clotted cream for its high fat content. It has the same thickness and creamy taste to that as the clotted cream.
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FAQs
Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England.
How much clotted cream do you need per scone? ›
The key to a perfect scone is to follow the weight ratio of 2:1:1 – in other words, a 70 gram scone needs 35 grams of jam and 35 grams of cream. Cheng's research – unsurprisingly, as it was sponsored by Rodda's Cornish Clotted Cream – concludes that clotted cream is better than whipped cream.
Does jarred clotted cream need to be refrigerated? ›
Do I have to refrigerate this Clotted Cream? Yes and No - what is unique about this product is that it is shelf stable and does not require refrigeration until it has been opened. As you may remember the Clotted and Double Cream we carried previously had to be refrigerated at all times.
Why is clotted cream illegal in the US? ›
Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.
How do the British eat clotted cream? ›
Across the United Kingdom, clotted cream is typically served with scones, especially as part of traditional afternoon tea. In Devonshire and Cornwall, clotted cream gives afternoon tea its namesake of cream tea, where it's served with scones, light sandwiches and miniature desserts.
Why is clotted cream not sold in Canada? ›
"The Canadian Government" has not allowed companies the quota to import Clotted Cream from England. If/when independent retail locations import Clotted Cream they would be (and are) subject to a tax and tarrif around 70% of the retail price of the cream.
Do you put jam or clotted cream first? ›
According to research, what's widely known as the “Devon method” is putting your clotted cream on first and covering that up with jam whereas the “Cornish method” involves spreading your scone with strawberry jam and then topping that layer with clotted cream.
Is clotted cream just whipped butter? ›
With its ultra-thick consistency, clotted cream can even be mistaken for butter. But butter is churned, rather than separated, and while clotted cream may be closer to butter in terms of fat content, its flavour is more milky than buttery.
Can I use sour cream instead of clotted cream? ›
Fortunately, you can easily make a substitute at home. Of course, it doesn't perfectly replicate the flavors of the original, but it's still delicious! All you need is three beautifully fatty ingredients: butter, sour cream, and cream cheese. You should definitely opt for the highest quality ingredients you can afford.
Does clotted cream taste like? ›
Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.
As your melt-in-mouthy Devonshire cream." Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface.
How to tell if clotted cream is bad? ›
Texture: Clotted cream should have a smooth and thick consistency. If you notice any watery separation, curdling, or a slimy texture of the cream, the cream has likely gone bad. Taste: If you're still uncertain about the quality of your clotted cream, perform a small taste test.
Does clotted cream go on top or bottom? ›
So when it comes to cream tea, what goes on your scones first? Cream or jam? Ask the Cornish, and they will tell you that the whole point of cream tea is to have freshly-baked (hopefully still warm) scones, with jam first and clotted cream on top. Ask a Devonian, and they'll tell you it's cream first and jam on top.
Can you eat clotted cream 2 days out of date? ›
An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks. Once opened it lasts for approximately 4 days, depending on how you refrigerate it. Unopened clotted cream will keep for longer, up to 14 days.
Does clotted cream have another name? ›
It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.
Is clotted cream just whipped cream? ›
Clotted cream and whipped cream are both made with heavy cream, but while whipped cream is whipped into airy peaks, clotted cream is heated and separated, for a far denser texture. With its ultra-thick consistency, clotted cream can even be mistaken for butter.
What is the difference between clotted cream and extra thick cream? ›
Clotted cream has a much higer fat content than double and extra thick cream. Extra thick cream is usually served spooned over desserts. It can also be used for cooking but it is not suitable for whipping.
Can I take clotted cream to the USA? ›
It is absolutely permissable to bring clotted cream into the US from the UK. I've done it multiple times, but not in carry-on, it must go in checked baggage. Wrap it tightly in cling film to prevent leaks, pack in a soft cooler with a freezer block, declare on customs form et voila, clotted cream in the US!
