Clotted cream is made by heating unpasteurized cow's milk, or full cream milk, which then is left in a shallow pan for many hours which causes the cream to rise to the surface and 'clot'.
Clotted cream is an essential component of a Cream Tea, served in place of butter to spread on fresh scones.
Clotted cream is an essential component of a Cream Tea, served in place of butter to spread on fresh scones.
