Berry Scones with Balsamic and Black Pepper Syrup
- 2 lbs. fresh blackberries, raspberries, blueberries, or strawberries (8 cups)
- 6 tbsp. superfine sugar, divided
- 3 tbsp. balsamic vinegar
- 1 large pinch of cracked black pepper
- 1 cup chilled heavy cream
- 1 tsp. vanilla
- 8 Kowalski's Scones
In a medium bowl, combine berries, 5 tbsp. superfine sugar, vinegar and black pepper; marinate for 30 min., stirring occasionally. Using electric mixer, beat cream, 1 tbsp. superfine sugar and vanilla in medium bowl until peaks form.
To Assemble: Cut scones in half horizontally; using slotted spoon, divide berry mixture among scones. Add a dollop of whipped cream; cover with top half of scone and drizzle with leftover juice from berries.