Devonshire Cream For Skinny Scones Recipes

Steps:

• Whip cream until soft peaks form; then add powdered sugar and whip to incorporate.
• Add sour cream and continue beating just until fluffy and well-combined.

Steps:

• Beat whipping cream to stiff peaks; set aside.
• In separate bowl (use the same beaters), whip cream cheese until soft, then add vanilla and sugar & mix well.
• Gently mix/beat the whipping cream and the cream-cheese mixture until nicely fluffed.
• Chill for 2 hours or serve immediately.

Steps:

• In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Steps:

• Combine all of the ingredients in a large bowl.
• Mix together thoroughly until all of the sugar has dissolved.
• Spoon over fruit or use like a fondue dip.

Steps:

• 1. 1. Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.
• 2. Should have a smooth creamy texture.....

Steps:

• Place water in small saucepan. Sprinkle gelatin over water. Let stand until gelatin softens, about 10 minutes. Stir mixture over low heat until gelatin dissolves. Let stand just until cool but not set, about 10 minutes.
• Place sour cream in medium bowl. Stir in gelatin mixture. Beat cream, sugar and vanilla in medium bowl until soft peaks form; fold into sour cream mixture in 2 additions. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)

Steps:

• In small bowl, use your electric mixer to beat the cream cheese until fluffy.
• Beat in the sour cream and confectioners sugar until well mixed.
• Spoon into serving bowl and chill until serving time.