Recipes & Inspiration
How to enjoy
Clotted Cream:
Scones, biscuits
& toast
Just fresh cream — nothing added, nothing artificial. The flavor comes entirely from the quality of the milk and the slow cooking process.
Add a dollop to pies, cakes, or puddings
Or swirl into oatmeal or yogurt for extra richness.
Perfect as a finishing touch for pastries or plated desserts.
Find our Clotted Cream Inspired Recipes Below
Storage & Serving Tips
Keep refrigerated
Best enjoyed within a few days of opening
For the perfect texture, let it sit at room temperature for a few minutes before serving
Fresh Clotted Cream,
everyday moments.
A Simple Luxury Clotted cream turns everyday moments—breakfast, dessert, afternoon tea—into something special.
Recipes
with Clotted Cream
Lemon Blueberry
Scones
Ingredients:
• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon zest
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup lemon yogurt
• 1 large egg, room temperature
• 1/4 cup butter, melted
• 1 cup fresh or frozen blueberries
For Serving:
• Clotted Cream
• Blueberry Jam
Lemon Blueberry Scones
Directions
1 - In a large bowl, combine the flour, sugar, baking powder, lemon zest, baking soda and salt.
2 - In another bowl, combine the yogurt, egg, and butter.
3 - Stir the wet ingredients into the dry ingredients just until moistened. Fold in the blueberries.
4 - Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet.
Bake at 400° for 15–18 minutes, or until lightly browned.
Serve with a dollop of Fresh Clotted Cream and Blueberry Jam.
The easiest
Apple Pie
Ingredients for crust:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water + 2 teaspoons
Ingredients for filling:
• 8 cups apples cut into cubes
• 1 tablespoon lemon juice
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
For Serving:
• Clotted Cream
The easiest Apple Pie
Directions
1 - In a large bowl or food processor, combine 1 1/4 cups flour and salt. Cut in the cold butter using a food processor or forks until the mixture resembles pea-sized crumbs.
2 - Add 1/4 cup cold water, a tablespoon at a time, pulsing or mixing between additions just until the dough begins to come together. If the dough is dry, add 1–2 teaspoons more cold water as needed. Form a ball and refrigerate while you make the filling.
3 - To make the filling: Mix all the filling ingredients together in a large bowl, stirring gently.
4 - On a lightly floured surface, roll out the dough to about 1/8-inch thickness and large enough to fit a 9″ pie plate. Carefully transfer the dough to the pie plate using the rolling pin for support, then press it firmly against the sides and bottom. Run a knife along the top edge to remove any excess dough.
5 - Fill the crust with the prepared filling.
6 - Roll out the remaining dough to cover the pie, cutting a few small slits on top to allow steam to escape. Alternatively, cut the dough into strips and arrange in a lattice pattern.
7 - Brush the top with egg wash (or milk) and sprinkle with sugar, if desired. Press and pinch the edges to seal and decorate.
8 - Bake for 20 minutes, then place foil strips around the edge of the pie to prevent over-browning. Bake for another 20–25 minutes.
Serve warm with a generous spoon of Clotted Cream on top.
Berries and Cream
Puff Pastries
Serves 6-8 pieces
Ingredients:
• 1 sheet ready-to-bake puff pastry (thawed)
• 1 cup fresh strawberries, sliced
• 2 tablespoons powdered sugar (plus extra for dusting)
• 1 cup (240gr) Clotted Cream
Berries and Cream Puff Pastries
Directions
1 - On a lightly floured surface, gently roll out the puff pastry slightly thinner than its original thickness. Cut into rectangles, about 2 x 4 inches.
2 - Place on a lined baking sheet (parchment paper, no butter needed). Bake at 400°F (200°C) for 12–15 minutes, or until golden and puffed. Remove from the baking sheet and let cool completely.
3 - In a small bowl, prepare the cream by gently mixing the clotted cream with 2 tablespoons of powdered sugar.
4 - Assemble the pastries: Select pairs of pastries of similar size to create a base and a top. Fill a small bag (or zip-top bag) with the cream and snip a small corner. Pipe a generous layer onto the base.
5 - Arrange sliced strawberries over the cream, then add a few small dollops of cream on top to help secure the lid. Place the top layer gently over the filling. Decorate with one or two slices of strawberry and dust lightly with powdered sugar using a fine sieve.
For best results, assemble just before serving to enjoy the fresh, delicate combination of Clotted Cream and strawberries.
Fresh Clotted Cream,
delivered to your doorstep.
Make everyday moments—breakfast, dessert, afternoon tea—into something special.
