How to Eat Clotted Cream, According to Culinary Pros

If you're something of an Anglophile, perhaps you've wondered what exactly clotted cream is, either while enjoying a traditional British cream tea service in real life—or vicariously, while binge-watching British dramas (cue Downton Abbey). Across the pond, clotted cream is an essential part of cream tea, a beloved tea ritual that spotlights warm scones and jam. Stateside, it's another story: Clotted cream hasn't gotten its due here—but maybe it's time to push the boundaries. We connected with a UK dairy farm and culinary professionals with teatime bona fides and discovered that this lavish ingredient has legs. Ahead, learn how to use this delicious ingredient—beyond atop a scone.

What Is Clotted Cream? Also known as clouted cream, scalded cream—or Devonshire cream, or Cornish cream, depending on the county where it's made—this dairy topping is a British specialty. "It's a rich and creamy full-fat cow's milk heated to 82 degrees Celsius [180 degrees Fahrenheit] for 12 hours, then chilled," explains Jean-Claude Plihon, director of culinary at Park Hyatt Washington DC. "During this process, the cream rises to the top and forms thickened lumps (clots)."

Taste and color: "Factors like the breed of cow and their pasture significantly impact the taste and color of clotted cream," Davies says. Langage Farm, he adds, uses milk and cream from its herd of Jersey and Guernsey cows. These breeds graze on lush Devon pastures, receive the best care, and produce creamy, flavorful Channel Island milk. (Geography note: Devon is on England's mainland; the Channel Islands are further south in the English Channel.) "Channel Island cows are renowned for their high butterfat content, which gives the milk a luscious texture and rich golden color, contributing to the luxurious feel of the cream," Davies says.

: While decadent, it's also packed with nutrients. "Clotted cream, with 55 percent butterfat, is lower in calories than butter and rich in vitamins A, B12, and D, plus calcium, magnesium, protein, zinc, and phosphorus. Not to mention being vegetarian, of course," says Steve Davies, national account and marketing manager at Langage Farm, a family-run dairy farm in Devon, UK, that produces clotted cream and other high-quality milk products.

How to Eat Clotted Cream Sipping tea and nibbling scones during tea time isn't the only way to indulge in clotted cream. You could bake a batch of the biscuit-like British staples and serve them with clotted cream—or think outside the box. "Whether you're enhancing a dessert or looking to add richness to savory dishes, clotted cream can be a home cook's inspired secret weapon," Davies says. Plihon also applauds its versatility, noting that it can easily stand in for crème fraiche in recipes. Here are some ideas to get you started:

Sweet Side Dairy treats: Clotted cream can be used to enrich custards or ice cream, Davies says.

Java break: He suggests stirring it into coffee for a decadent, creamy texture,

: Its thick, silky consistency makes it ideal, he adds, for desserts that call for a luxurious touch. For instance, you can fold clotted cream into cake batter.

: Coddle berries with a spoonful of clotted cream.

Savory Side Butter chicken: Try adding it to the sauce of this Indian classic , aka murgh makhani.

: Clotted cream lends mashed potatoes a rich velvety texture, but don't stop there: "You can use it to top baked potatoes for an extra layer of creaminess," Davies says.

: Clotted cream brings a smooth finish to creamy pasta sauces .

: A dollop turns scrambled eggs into a special event.

Soups: Davies also suggests swirling it into soups. Drizzle it over our Creamy Broccoli and Spinach Soup .

Cream Tea Customs Southwest England—in particular Devon and Cornwall—is home to clotted cream. Some origin stories point to the monks at Tavistock Abbey in Devon as the first to serve cream tea, clotted cream included, in the 11th century, while others reference Cornwall as the originator. Each county is known for its distinctive clotted cream.

Cornish cream: "Cornish clotted cream is produced in Cornwall using Cornish milk, and also labeled as (PDO)," says Plihon, referring to Protected Designation of Origin, a mark of quality assigned to UK food products made in a specific geographic area.

Devonshire cream: Devonshire clotted cream is made in Devon using traditional methods. "Devonshire clotted cream typically has a slightly richer, more buttery flavor and a thicker, more luxurious texture, which is why it's the preferred choice at The Shelbourne," says Albin Joseph, executive chef at The Shelbourne, in Dublin, a 200-year-old property that's served afternoon tea for generations.

Each area also has a particular way of enjoying this time-honored scone topping. "In Cornwall, the tradition is to spread jam first, then top it with a generous dollop of clotted cream," Joseph says. Devon does it differently, he adds. "In Devon, the order is reversed: Clotted cream is spread first, much like butter, with jam spooned on top."

Afternoon Tea Parsing tea rituals can be tricky for Americans. Cream tea is more of a sweet snack; high tea, is a heartier meal—but sometimes cream tea components comprise part of an afternoon tea service:

"At The Shelbourne, we do offer a British-style tea service that includes a stand with four varieties of pastries, sandwiches, and desserts, along with warm plain and fruit scones , served with clotted cream and jam ," Joseph says.

At the Park Hyatt, which offers an extensive tea selection, afternoon tea is a weekend treat, with scone and housemade jam flavors changing seasonally. "With scones, we also serve house-made curds (seasonal as well)," says Plihon. "When serving clotted cream, we make it in-house from locally sourced milk."

Where to Buy Clotted Cream You can find clotted cream at grocery stores like Whole Foods, food shops specializing in British products, and online resources. It's typically sold in jars and lasts about four days after opening.