Clotted cream is a rich, thick cream made by slowly heating full-fat cow's milk and then allowing it to cool. This process causes the cream to separate and form clots, resulting in a creamy texture and a slightly sweet flavor. It is traditionally served with scones and jam as part of a cream tea. Originating from the South West of England, clotted cream has a high fat content, typically around 55-60%. It is often enjoyed during afternoon tea and is a key ingredient in various desserts. Its unique consistency makes it a popular choice for spreading or dolloping on baked goods.