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The Perfect Scone Topping

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All anyone can talk about is the Royal Wedding. And as much as I tried to rise above the ever-building insanity surrounding this event, I inevitably found myself drawn into the thick of it… Will! Kate!! What will they wear? What will they eat?  I should really be focusing on the more important world events, but for some reason, this has captured my (and apparently everyone else in the world’s) attention.

To really put things over the edge, my team at work decided to host a “Royal Wedding Breakfast”. Of course, my contribution must be food-related, so I’ve offered up a take on the oh-so-English Devonshire (Clotted) Cream.  Someone is bringing in scones from The Wholy Grain bakery in the South End, so this would seem to be a fitting accoutrement, no?

The recipe I’m using is really simple, and one I found on  Since I unfortunately don’t have enough time to search out unpasteurized heavy cream and let it cook for 8-12 hours, I thought this would be the next best bet.  And who doesn’t like mascarpone cheese and heavy cream?

The following recipe and photo are both courtesy of 

  • Four ounces mascarpone cheese
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 or 2 TBSP granulated white sugar
  • zest of one lemon

Place all the ingredients in a large bowl and beat until the mixture holds it shape and looks like softly whipped cream.  Use right away or cover and refrigerate until serving time.

Serve with scones, crumpets, or any other toasted mound of loveliness…

Happy eating!