on’t let the name fool you. Clotted, or “clouted,” cream is one of the world’s loveliest, most decadent, and indulgent dairy products, a must for topping scones and the pride of two southwestern counties in England—Devonshire and Cornwall. It gets its name from the process of heating full-fat unpasteurized cow’s milk (many recipes use heavy cream), using steam or a bain-marie (water bath) until a semi-solid layer of cream forms on the surface. During the heating time, the cream content rises to the surface and forms clots or “clouts.” After cooling, the thickened layer of cream is removed (some recipes call for blending the thick top
