Clotted Cream for Scones or Fruit
- 1 C heavy cream
- 1/3 C sour cream
- 1 tbs. confectioners sugar
Using a whisk attachment on a 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. Serve with warm scones or fruit.