The Mill Shortcake

4 vaniilla almond scones
1 stick of butter
2 containers of strawberries
1 pt. whipped cream

Microwave the scones until warm, then slice each in half. 

Butter each half with 1 Tbsp of butter. 

Put bottom half of scone on plate, cover with 1 c. sliced strawberries, add a dollop of whip cream, then top with scone top.

Put about 1/2 c. strawberries on top of the top scone, finish with a large collop of whipped cream. 

Repat for each scone

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