Cream, usually from the milk of Jersey and Guernsey cows, heat treated so that it clots. It is astonishingly thick and smooth, with a distinctive golden crust. To be genuine, it must contain 55% butter fat. Some makers make clotted cream with much higher percentages. It is traditionally served with a scone and strawberry jam (US: jelly) to make the most perfect cream tea. Cornish cream is now protected by law and must be made in Cornwall before it can bear the name.