Just make it yourself in a crockpot, this is not as good as homemade and does not taste like the clotted cream you would have with your tea and scones in England.
Crockpot clotted cream recipe: 1-2 pints of unpasteurized* heavy cream (just go with 2 pints, it's so tasty). Pour into a crockpot. Set on warm or at the most low. Leave for 8-10 hours. Check on it at 8 hours, but do not touch the cream or wiggle the crockpot. If the edge is looking golden even a little bit, the cream is done. Put into your refrigerator for 4 hours or until completely cooled. Scrape the top of the cream off leaving behind a clear or milky layer. That layer can be used like your typical milk would be or it can be disposed of. Stir your clotted cream and serve. Use within approximately 4 days for best quality. Mine did not appear aged at all until 7 days and it just became too firm at that point, more like butter than silky cream. Vanilla or sugar can be added to your preference, but is not traditionally added in the UK.
*Unpasteurized cream was difficult for me to find, but a local dairy which is quite large sells to our large grocery stores and their dairy is all not pasteurized.
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