When I need whipping cream for a recipe, I can’t help but buy the large 1L size, even if I just need a cup. It just makes economical sense. I know, I need help. That means that as the best before date approaches, I’m scrambling trying to find something to make with the whipping cream. I was happy when Julie posted this easy scone recipe that uses whipping cream instead of butter! In five minutes, the batter was mixed and dropped onto cookie sheets. The warm scones were perfect with homemade blueberrry jam. They were so good, they didn’t last very long.
The recipe can be found at the Family Kitchen. Thanks Julie!
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