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Whipped Cream with Scones Recipe


1 cup butter, softened

6 eggs

1 cup white sugar

1 teaspoon vanilla extract

1 1/2 teaspoons water

1 teaspoon vanilla extract

2 (8 ounce) packages instant whipped topping

2 cups frozen whipped topping, thawed

1 1/2 tablespoons milk

1 teaspoon lemon zest


Beat butter, eggs and sugar in large bowl until smooth. Mix together; beat in water, lemon extract and vanilla extract. Stir in water, lemon zest and 1 cup whipped topping; pour into pastry shell.

Cover and chill dough for 1 to 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough onto ungreased 9x13 inch baking pan. Cut into 1-inch slices. Bake in preheated oven until golden brown, about 8 minutes. Cool completely on wire rack.


e. e. Ceek writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband and I fell asleep for hours! This is a great recipe