Clotted Cream

Clotted cream is a thick, spoonable dairy spread with an ivory hue and a delicate yellow crust. It tastes buttery with sweet cream notes and a silky, scoopable texture that sits between whipped cream and soft butter; commonly dolloped on scones, fruit, and desserts and sold in small tubs.

It originated in England’s West Country—especially Devon and Cornwall—where gently heating rich cream encouraged the fat to clot. It became central to cream teas and spread from the region across Britain and beyond.