Definition: Clotted cream is a silky, yellow cream with a distinctive crust on the surface. It is made by heating unpasteurized cow's 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 originates in Devon and Cornwall in the South western corner of England but is now also successfully made in Yorkshire.

It is an essential component of a Cream Tea, served in place of butter to spread on fresh scones.