4 Shop-bought large scones;
-(good quality)
225 g Punnet ripe strawberries
2 tb Icing sugar; plus extra for
; dusting , about
300 ml Double cream
2 tb Grand Marnier or Kirsch
25 g Unsalted butter; softened
Preheat the grill.
1 Cut the scones in half and cook for a minute or two until lightly
toasted. Cut the strawberries into slices, lengthways and place in a bowl.
Sprinkle over 1 tbsp icing sugar and stir gently to coat.
2 Place the cream in a bowl and sprinkle over another tbsp of icing sugar.
Add the Grand Marnier or Kirsch and whip to soft peaks.
2 Remove the scones from the grill and spread the bottom halves with
butter. Arrange a thick layer of strawberries on top of the bottom halves
and cover with the cream.
3 Place the remaining halves on top and spoon another dollop of cream on
top. Decorate with the remaining strawberries and add a final dusting of
icing sugar to serve.
Yields
4 servings