Berry Scones with Balsamic and Black Pepper Syrup

Serves 8

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.