<Tr> <Th> Region or state </Th> <Td> Cornwall, Devon </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Clotted cream Media: Clotted cream </Td> </Tr> <P> Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full - cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly . During this time, the cream content rises to the surface and forms "clots" or "clouts". It forms an essential part of a cream tea . </P> <P> Although its origin is uncertain, the cream's production is commonly associated with dairy farms in southwest England and in particular the counties of Cornwall and Devon . The current largest commercial producer in the UK is Rodda's at Scorrier, Redruth, Cornwall, which can produce up to 25 tonnes (25,000 kg; 55,000 lb) of clotted cream a day . In 1998 the term Cornish clotted cream became a Protected Designation of Origin (PDO) by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55% . </P>

Dairy by product used to make some varieties of scones