Monday, May 23, 2011
1 2/3 cups self-rising flour
scant 1/2 stick butter
1/4 cup sugar
1/2- 2/3 cup milk
(dairy substitutions- earth balance, almond milk- work great)
Preheat oven to 400 degrees. Lightly grease 8 inch cake pan.
Sift flower in a large bowl. Add butter and rub in with fingertips until a breadcrumb consistency, about 5 minutes. Add milk a tablespoon at a time, mixing in with hands, until you have a soft, but smooth dough.
Gently press dough evently into pan. Bake 15-20 minutes. Let cool 5 minutes in pan, then turn out onto wire rack to cool completely.
4 Tbsp milk
1 lb marscapone cheese
5 Tbsp sugar
1 lb strawberries, hulled and quartered
Beat milk and marscapone cheese together, adding 3 Tbsp sugar, until smooth and fluffy. Put strawberries in a separate bowl and pour over remaining sugar. Let rest so juices run from strawberries.
Spread topping on cooled scone base. Pile strawberries on top, pour any juices from bottom of bowl over cake. Enjoy!
*Feel free to use a white frosting for those with dairy allergies
Posted by Arubula's Kitchen at 9:45 AM