Strawberry Shortcake Scones
- 1 1/2 pts. fresh strawberries (3 cups)
- 2 tbsp. Baker's Sugar
- 4 English Toffee or Lemon Poppy Seed Scones
- 8 oz. mascarpone cheese
Remove stems from berries; rinse with cold water and blot dry. Crush 1 cup berries; slice remaining berries. Add sugar, tossing to combine. Reheat scones in preheated 250° oven until warm (about 10 min.).
To Serve: Slice each scone in half horizontally; arrange bottoms in each of 4 shallow bowls. Spoon half of berry mixture over bottoms; place tops over berries. Spoon remaining berry mixture over tops of scones; garnish with a dollop of mascarpone.