Chantilly Cream


8 oz. Block Cream Cheese

1 cup Powdered Sugar

1 tsp. Vanilla

2 1/4 cup Heavy Cream

2 Tbl. Instant Vanilla Pudding


Chill bowl & wisk in your refrigerator

Mix cream cheese & powdered sugar

Add vanilla & then gradually pour in the heavy cream

‚ÄčLastly add the instant pudding and mix on high speed until it thickens.


                        Vanilla Scones


(Makes 10 - 12 Scones)


3 Cups All-Purpose Flour

1/3 Cup Sugar

1/2 Tsp. Baking Soda

2 1/2 Tsp. Baking Powder

3/4 Tsp. Kosher Salt

1 1/2 Sticks (3/4 cup) unsalted butter, cut into 1/2/ - inch pieces

1 1/4 Cups Buttermilk

1 Tsp. Pure Vanilla Extract

Can add berries, chocolate chips, etc.


‚Äč1. Preheat the oven to 425 degrees F.

2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.

3. With clean hands, work the better into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.  

4. Make a well in the center of the dry ingredients, and pour the buttermilk and vanilla extract into the well., Combine the ingredients until all the dry mixture is wet, but do not knead!

5. Turn the mixture onto a floured surface and gather the dough together.  Gently pat the dough to make a rectangle about 1 1/2 inches thick.  Using a dough cutter, or cut with round biscuit cutter, cut the scones into wedges measuring about 3 1/2 x 4 inches, and lay them on a nonstick baking sheet.  Gather the remaining dough together lightly to cut out more scones - just don't knead the dough too much.

6. Bake the scones for about 12 minutes, or until lightly browned.

7. Top the scones with confectionary sugar.