凝脂奶油（英语：clotted cream）或称凝块奶油、浓缩奶油、德文郡奶油，是一种浓郁的鲜奶油。它的制法是以蒸汽或水浴法间接加热全脂牛奶，再置于浅盘等待它慢慢冷却。此时，生乳中的乳脂会浮到表层，凝结成块。它是英式奶油茶点不可或缺的元素。

它的起源历史已不可考，但现今一般将凝脂奶油的生产制造联想到西南英格兰的酪农场，尤其是康沃尔郡和德文郡。它的最大生产商是康沃尔郡雷德路斯的「Rodda's」凝脂奶油，每天约产出25吨（2.5万公斤；5.5万磅）重的产品。「康沃尔凝脂奶油」（Cornish clotted cream）在1998年获得欧盟管理局的国家保护来源地区（PGO）认证；除非康沃尔郡停产或产品的脂肪含量低于55%，否则这项认证永久不会失效。

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.