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.