Nothing could be more heavenly than a dollop of this Mock Devonshire Cream (or Clotted Cream) on warm scones. Add a spot of homemade berry jam to it and you’ll feel like you’re royalty. It also makes a great topping for fresh fruit, puddings, homemade bread, pound cake, in recipes and so much more.
You might be wondering, what is the difference between Devonshire Cream and Clotted Cream. Not a thing; it’s all English and pertains to how you apply it to your scone or bread. In Cornwall the cream goes on first, then you top it off with jam. In Devonshire it is the opposite, jam first, then the cream. It’s an on-going argument to this day. Whichever way you choose to apply it to your scones or bread, maybe even by itself, it’s all pretty darn yummy.
You can make Devonshire Cream the fast (mock) way or the long way. The long way requires 8 hours in a warm oven, then another 8 to 12 hours in the fridge, before it can be extracted from the whey and you can share in its lusciousness.
Devonshire Cream (or Clotted Cream) Two Ways
I’ll let you decide which one you would prefer. Whichever you prefer, either of these recipes is very easy to make.
Let’s start with the short or mock version.
Mock Devonshire Cream
- 4 ounces slightly chilled cream cheese
- ½ teaspoon pure vanilla extract
- 8 ounces chilled sour cream
- 4 tablespoons sifted confectioner’s sugar
- ⅛ teaspoon salt
- 1 cup cold heavy whipping cream
- Optional: 1 tablespoon Instant Clearjel
In a small mixing bowl, using a fork mix the cream cheese, confectioners’ sugar and vanilla until softened and a bit fluffy. Using a stand mixer with a whisk attachment, add the softened cream cheese mixture, sour cream, and salt. Whisk on medium high until all the ingredients are thoroughly combined, smooth, and no lumps are present.
While the mixer is running, slowly add the remaining heavy cream continuing to whisk until the cream is just combined. (If using, add the Instant Clearjel now). Increase the mixer speed to high and whisk until you have achieved stiff peaks.
Notes: To help stabilize the heavy whipping cream mixture to prevent it from deflating, adding Instant Clearjel will do that. This will give it a much longer shelf life. Always use full fat cream cheese and sour cream. Use a heavy whipping cream with the highest fat content you can find and one that’s not ultra-pasteurized. To do that read the label; it will tell you the fat content and if it doesn’t say it’s ultra-pasteurized you’re ready to go. Trust me it makes a huge difference.
Do not be tempted to warm the cream cheese in the microwave to make it easier to fluff. It changes the texture of the cream cheese and will affect the end product and not in a good way.
A hand mixer will work if you don’t have a stand mixer, it may take a bit longer. You can double the recipe if you desire.
Variation: If you’re not adverse to Cool Whip then omit 3 tablespoons of the sugar. Use 2 cups of original Cool Whip in place of the heavy whipping cream and fold it into the cream cheese/sour cream mixture a third at a time. Once combined, ladle it into a container. Cool Whip stabilizes the mixture. This version of the Moc Devonshire Cream will hold up for a very long time with a shelf life of up to 2 weeks; dependent on the freshness of the other ingredients. One last thing, you will not be able to taste the difference between the two.
Traditional Devonshire Cream
- 1 ½ pints of the highest fat heavy whipping cream you can find (Important Note: Be sure to use pasteurized and homogenized heavy cream NOT ultra-pasteurized)
- 8 x 8 heavy casserole dish
Preheat the oven to between 150° and 180° F, or whatever your oven will allow.
Pour the cream into the casserole dish. The depth of the cream in the casserole dish should be between 1 to 3 inches so measure to be sure. Set the dish, uncovered, in the oven and leave undisturbed for 8 hours. You can easily do this overnight. (Note: Just make sure your oven doesn’t shut off before the 8 hours is up. Some will.)
Gently remove the dish from the oven and allow it to cool completely. DO NOT poke at, check it or disturb the top of the cream. Cover and refrigerate for 8 to 12 hours or overnight. Carefully scoop the thick layer of cream into 1 or 2 jars. Reserve the leftover whey for another use. Store the Devonshire Cream (or Clotted Cream) in the fridge for up to a week.
Notes: I prefer my cream depth at 2½ to no more then 3 inches. Do Not use ultra-pasteurized. When you’re looking for a heavy cream that isn’t ultra-pasteurized, read the label. If it doesn’t say it’s ultra-pasteurized, you’re ready to go. You can sweeten the clotted cream before you store it in jars by mixing in a bit of confectioner’s sugar to taste. Doubling or tripling this recipe is fine; it all depends on your need. You can use the leftover cream for other recipes.
What do you think? Are you up for trying either one of these Devonshire Cream recipes? Whenever you have an occasion to make a batch of scones, then either of these Devonshire Cream recipes above are a great accompaniment with a quality or homemade jam or preserves; you’ll be so glad you took the time to give either of these a go.
Am I done; not by a longshot. Keep an eye out for my homemade berry jams, Valencia orange curd and last but not least, homemade English scones. Time to eat…
P.S. Take a moment to check out and purchase some of the tools I used for this “Devonshire Cream (Clotted Cream) Two Ways” below. 🙂