CLOTTED CREAM:

2 tbsp. fresh lemon juice
1 c. whipping cream
1/8 tsp. sugar

Combine ingredients but do not put in the refrigerator. Set aside for 8-10 hours, allowing it to clot, or thicken.

CREAM WITH SOUR CREAM:

1 c. whipping cream
2/3 c. sour cream
1 tbsp. fresh lemon juice
Sugar to taste (optional)

Combine all ingredients, set aside at room temperature to thicken, then store covered, in refrigerator.

SOFT-SET CREAM:

1/2 packet (1 1/2 tsp.) unflavored gelatin
1 tbsp. sugar
1/3 c. milk
1 c. whipping cream
1/4 tsp. flavoring (optional)

Combine gelatin, sugar and milk in a small pan over low heat and stir until every crystal of gelatin is dissolved. Do not allow milk to boil. Gradually add whipping cream and blend well. Cover and put in refrigerator to thicken.

When ready to serve with hot scones or toasted bagels, remove from the refrigerator and beat with a fork to produce a fluffy mound of cream.