Strawberry Shortcake Scones

Very Easy
Serves 4

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.