There is a reason that a cream tea is so called and it has nothing to do with putting cream in one’s tea before you drink it. Actually, we hope you won’t do that. The star of the show is the clotted cream, the thick rich buttery concoction slathered on a freshly made scone either before or after the jam.
There is no substitute for clotted cream, although many have tried dishing up heavy cream or even icing to pass off as a real cream tea. That simply will not do. What makes clotted cream so special? Where does that unique taste come from?
Clotted (also clouted or scalded) cream bearing some similarities to the near eastern kaymak or kajmak, is thought to have been introduced to Cornwall by Phoenician traders seeking tin some two thousand years ago. The special method of making the cream was discovered to extend its shelf life, as it were, and to yield more cream. With few means of refrigeration in days of yore, milk products would sour quickly. The settlers from the Mediterranean and Near East as we now call Phoenicia, showed their new hosts a method of removing liquid from milk leaving a residue of butterfat that did not spoil as quickly. We now attribute this longer shelf life to the higher butterfat content of clotted cream which is 64% on average compared with 48% for heavy or double cream.
To make clotted cream, milk or cream is heated at a low temperature until a buttery crust forms. The latter is scraped off and cooled until the milk separates and clots of cream are left on top. While refrigeration is no longer an issue, we continue to enjoy clotted cream for the sheer joy of it.
Most production of clotted cream centers in Southwest England, particularly the counties of Devon and Cornwall, but also Dorset, Somerset, and the Isle of Wight. In 1998 Cornish clotted cream was awarded the Protected Designation of Origin (PDO) to thwart imposters. Cornish clotted cream must be made with milk from Cornwall and have a minimum 55% fat content. Cornish clotted cream is yellower in color than that of Devon owing to the higher carotene levels in the grass that Cornish dairy cattle consume.
In literature, clotted cream appears to be a popular food of Tolkein’s hobbits and is mentioned in Edmund Spenser’s first published work, The Shepherdes Calendar, in 1579.
For a more romantic version of the history of clotted cream, I shall defer to Devonshire folklore. A beautiful princess and an elfin prince wanted to marry. However, a nasty old crone of a witch wanted the princess to marry her equally undesirable son so she set about ruining the young lovers’ plans. In those days brides were required to bathe in cream before their nuptials. So the witch cast a spell over every batch of fresh cream to sour it. Finally the prince procured a special bowl of clotted cream made with “fire and water” by pixies. No matter what spells the witch conjured up, she could not sour the cream. The young couple was able to be married at last. The prince was so happy that he ordered the pixies to teach all young maidens to make clotted cream in order to pass down the secret from mother to daughter. That, dear tea enthusiast, is why we can enjoy the wonders of clotted cream today – it is a gift from the pixies.
The fire and water are references to the original method of making clotted cream in a type of bain marie or water bath, and heating it over a fire.
Jam or Cream first?
Most of the time the English are regarded as reserved and relatively calm. However, get us on the topic of whether to spread cream or jam on the scone first and we are at each other’s throats. Traditionally the Cornish put jam then cream on their scone while in Devon the preference is for cream then jam.
Devonians might tell you that, since jam was the most expensive component of a cream tea, the cream would go on first, topped with a small portion of jam. The Cornish may provoke their neighbors by saying their cream is the best thus it is displayed proudly on top of the jam.
Neither side will ever win this argument. I suggest you follow your preference and enjoy your cream tea accordingly.
To make your own clotted cream, here is a link to a recipe using the traditional method. A quick internet search should also yield slow cooker and instant pot recipes.
FAQs
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.
What is the American equivalent of clotted cream? ›
In the U.S, clotted cream would be classed as butter due to its high fat content. Clotted cream is an essential part of a cream tea and is a huge hit with tourists in Devon and Cornwall. So how do you eat a cream tea?
Do you refrigerate clotted cream? ›
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.
What is special about clotted cream? ›
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.
What do the British eat with 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 so unhealthy? ›
Nutritionally, there is nothing particularly “bad” about clotted cream. However, it is worth noting just how rich in calories the cream is. As always, the caloric content of a food has no bearing on how healthy (or not) it is.
What to put on scones instead of clotted cream? ›
Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream.
Can you use clotted cream in coffee? ›
Can you put clotted cream in coffee? Clotted cream is too heavy for coffee, but single and double cream can be used. To float double cream on top add some sugar to the coffee and lightly whip the cream first.
What can I do with leftover liquid from clotted 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.
How to tell if clotted cream is off? ›
How long does clotted cream keep? If stored in a sealed container and refrigerated, it will last for up to a week. Once opened, it will keep for up to four days. If you're unsure, give it a sniff: if it smells sour, it has likely expired and it's best to throw it out.
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.
Why can't you freeze Roddas clotted cream? ›
We recommend that our customers do not freeze our Cornish Clotted Cream, as it is best enjoyed fresh. Once frozen, the cream becomes dry and crumbly when defrosted and it looses its creamy texture.
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.
What else can you use clotted cream for? ›
"For clotted cream, simpler is better. The traditional way of serving it with an English scone and a beautifully made fruit-based jam is extremely hard to beat." Another popular way to use clotted cream? Spoon dollops over fresh berries.
Can you put clotted cream on toast? ›
Clotted cream is most often served on scones with jam. You can also dollop it onto crumpets and toast or pair it with fresh berries.
Can I bring 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!
Is clotted cream protected status? ›
In 1998, "Cornish clotted cream" was registered as a Protected Designation of Origin (PDO) under European Union law. The designation can be used if the production follows certain requirements, from milk produced in Cornwall and the cream has a minimum fat content of 55%.
Does clotted cream taste like whipped cream? ›
What Does It Taste Like? Clotted cream has a mildly sweet flavor often described as having a nutty, cooked milk taste. It has been characterized as falling somewhere between whipped cream and butter in terms of its richness.
