Devonshire Cream Recipe Martha Stewart Food

CREAM SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
• Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
• Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
• Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.

EASY MOCK DEVONSHIRE CREAM

Steps:

• In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.

DEVONSHIRE CREAM FOR SCONES

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.

DEVONSHIRE CREAM

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.

CLOTTED CREAM

Steps:

• Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

MOCK DEVONSHIRE CREAM

Steps:

• In a small bowl, beat whipping cream for 2 minutes. Add confectioners' sugar and continue beating until stiff. Place the sour cream in a bowl; stir in a small amount of whipped cream. Fold in remaining whipped cream. Cover and refrigerate until serving.

DEVONSHIRE CREAM

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.)

EASY DEVONSHIRE CREAM

Steps:

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

DEVONSHIRE CREAM

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.....

MOCK DEVONSHIRE CREAM

Steps:

• 1. Place cream cheese in mixer and blend until creamy.
• 2. Add whipping cream, sugar (may add more sugar to taste) and vanilla.
• 3. Whip until thick fluffy teture. About 5-6 minutes on medium.

CHEF JOHN'S CLOTTED CREAM

Steps:

• Preheat oven to 175 to 180 degrees F (80 degrees C).
• Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
• Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
• Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
• Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

ANGEL FOOD CAKE WITH STRAWBERRIES AND DEVONSHIRE CREAM

Steps:

• Preheat oven to 350° F. Sift 1/2 cup sugar and flour into medium bowl 3 times. Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beat until very stiff peaks form. Fold in flour mixture in 3 additions; fold in vanilla extract. Transfer batter to ungreased 10-inch-diameter by 4-inch-deep angel food cake pan.
• Bake until cake is brown and crusty on top and tester inserted near center comes out clean, about 50 minutes. Turn pan upside down and fit center onto slender bottle neck. Cool cake completely. Cut around pan sides to loosen cake. Turn cake out onto platter. Cut into wedges. Serve with strawberries and Devonshire Cream.

NOT-YOUR-COFFEE-SHOP SCONES

Steps:

• Preheat the oven to 400 degrees. Butter or line 2 rimmed baking sheets.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat together the buttermilk, egg, and sugar.
• Stir two thirds of the flour mixture into the buttermilk mixture. Gradually add the melted butter, incorporating it thoroughly into the mixture. Stir in the remaining flour mixture and the currants. The dough should be slightly stiff. Add a little more flour if needed.
• Turn the dough out onto a clean, well-floured surface and gently knead for under a minute. (Overkneading the dough will make it tough.) Separate the dough into 3 equal parts. Shape each part into a thick 5-inch circle. With a sharp knife, cut the circles into quarters. Arrange the wedges on the prepared baking sheets, spacing them about an inch apart. Brush with some melted butter and generously sprinkle with sugar. Bake for 20 to 25 minutes, until lightly browned on top. Serve warm or at room temperature.