Somerdale English Clotted Cream

Somerdale English Clotted Cream

Clotted Cream achieves its thick clotted texture by heating cream of high-fat breed cows, such as the Jersey type, in pans, traditionally made of copper but latterly stainless steel, to about 190°f and allowing it to cool slowly.

Whether you add the clotted cream to your scone before or after the jam is up to you: the Cornish way is butter, jam, and then cream; whereas the Devon way is clotted cream first, then jam!

Whichever way you choose to apply Clotted Cream to your scones, this high quality product will help to ensure your cream tea experience is both authentic and extremely delicious.