Scones Cream
Yield: 2 cups • Preparation: 5 minutes
  • 1 cup cold heavy whipping cream
  • ¼ cup confectioners’ sugar
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  1. In a medium bowl, beat cream at high speed with an electric mixer until stiff peaks form. Add confectioners’ sugar, sour cream, and vanilla, beating at low speed until incorporated. Refrigerate for 2 to 3 hours before serving. Use within 3 days.
Recipe by TeaTime Magazine at