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Hi - Thanks for your question! Clotted cream is a silky, golden-yellow cream made by slowing heating unpasteurized milk (or heavy cream) until a thick layer of cream forms on its surface. It is then cooled and the cream that rises to the surface and “clots” is skimmed off and served with scones, berries, or desserts. The best clotted cream is said to have a good, firm crust atop smooth, thick cream. I hope that explains it! Best, Lynn C.
It is a speciality from the the southwest of England: Cornwall and Devon. It is traditionally served in cream teas. There is much controversy over whether the cream should go first or second with jam on scones. My mum was Cornish and it was cream second. Also American scones are not the same as English ones US scones are much bigger and sweeter .