Strawberry Shortcake Scones
- 1 ½ pts. fresh strawberries (3 cups)
- 2 tbsp. superfine sugar
- 4 Kowalski's Scones (from the Bakery Department)
- 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 a preheated 250° oven until warm (about 10 min.). Slice each scone in half horizontally; arrange bottoms in each of 4 shallow bowls. Spoon 1/2 of berry mixture over bottoms; place tops over berries. Spoon remaining berry mixture over tops of scones; garnish with a dollop of mascarpone.