Clotted cream, also called Devon cream, is a speciality of the counties of Devonshire, Somerset and Cornwall in southwestern England. Its consistency being similar to soft butter, this thick, slightly scalded-tasting cream contains a minimum of 55 % milk fat.

Clotted cream is produced by gently heating unhomogenized milk and skimming off the thick yellow, wrinkled cream forming on the top.

Clotted cream may be served with scones, fresh fruit or jams and with apple, fruit or mince pies, muffins, cakes, trifles, meringues, pancakes and waffles. Double cream (see below) can be used instead of clotted cream.

Double Devon cream (see picture above) contains a minimum of 48 % milk fat and is similar in taste to clotted cream. It is a thick pouring cream produced from milk by centrifugal separation.

Double cream is used the same way as clotted cream but in addition it can also be used in savoury recipes like sauces, soups etc.