Mock Devonshire Cream
One of the best things about eating scones is the Devonshire cream. I love spreading a generous amount of this sinfully, fluffy cream all over a warm scone. It’s SO good! High-tea isn’t complete without Devonshire cream.
I’m fairly certain, however, that all of the Devonshire cream I’ve tried at various tea salons throughout Los Angeles and Orange County is mock Devonshire cream and not the real, clotted cream made in Devon, England. This is because real Devonshire cream is made with unpasteurized clotted cream and only pasteurized cream is available in the United States.
In one of my cookbooks, Tea-Time at the Inn by Gail Greco, I found an easy recipe for mock Devonshire cream that I share with you below.
I highly recommend trying this with white chocolate, almond and apricot scones. It’s so delicious!
Mock Devonshire Cream
- 1/2 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1/2 cup sour cream
In a stand-mixer, combine heavy cream and sour cream and beat on medium speed using the whipping attachment (whisk) until stiff peaks form. Add the sugar in the last few minutes of beating. Yields 1 1/2 cups.
Cheerio!
Judy | bebe mama
- ½ cup heavy cream
- 2 tablespoons confectioners' sugar
- ½ cup sour cream
- In a stand-mixer, combine heavy cream and sour cream and beat on medium speed using the whipping attachment (whisk) until stiff peaks form. Add the sugar in the last few minutes of beating. Yields 1½ cups.
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