Spiced Cream
Yield: 2 cups • Preparation: 35 minutes • Refrigerate: 6 hours
  • 1½ cups heavy whipping cream
  • 3 cinnamon sticks
  • ¼ teaspoon whole cloves
  • ¼ teaspoon thinly sliced fresh ginger root
  • ¼ cup confectioners’ sugar
  • ½ teaspoon ground cinnamon
  1. In a small saucepan, combine cream, cinnamon sticks, cloves, and ginger root. Heat over medium-high heat until very hot but not boiling. Remove from heat, cover, and let steep for 30 minutes.
  2. Strain cream through a fine-mesh sieve into another container. Cover and refrigerate for at least 6 hours.
  3. In a mixing bowl, combine cold cream, confectioners’ sugar, and ground cinnamon. Beat at high speed with an electric mixer until stiff peaks form. Cover, and refrigerate until needed.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/angel-scones-with-spiced-cream-recipe/