Clotted cream is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms 'clots'. Clotted cream comes from cows in Devon or Cornwall, England and has a minimum fat content of 55%. Devon cream has 48% milk fat. This cream is usually served as part of a cream tea and placed on warm scones with strawberry jam.
Just like in England