Scones with Strawberry Sauce and Macadamia Creme

Now what do you do with five quarts of strawberries that you brought home from the Clarion River Organics Strawberry Picking Festival on Saturday?  Believe it or not, at our house quart #1 and quart #2 were eaten by Sunday lunch by yours truly and the other two "farm hands" I took with me on Saturday - my husband, Bryan, and son, James.    We devoured them pure and unadulterated. Quart #3 went home Saturday with James' friend, Jennifer, and  Quart #4 went into making a delicious dessert for Father's Day on Sunday.  You can make the scones, sauce, and macadamia creme at different times over a day or two so it doesn't seem like there are so many steps and then it is a cinch to put together when you want to eat.  It looks impressive, tastes impressive and is so simple.  Rich and delicious!  

Scones with Strawberry Sauce and Macadamia Creme
Serves 4

For the scones:
3 cups all purpose flour
2 Tbs baking powder
1/4 cup sugar, plus extra for sprinkling tops
1/4 tsp salt
1/3 cup canola oil
1 cup rice, soy, or almond milk

For the strawberry sauce:
3 1/2 cups sliced CRO strawberries
1/4 cup sugar
1/2 Tbs maple syrup
1/2 tsp vanilla

For the Macadamia Creme
1/2 cup unsalted, roasted macadamia nuts
1/4 cup soy or rice milk
1/4 cup confectioners sugar
1/2 tsp vanilla
1/2 cup canola oil

Make the macadamia creme as it needs to chill awhile.  Place the macadamia nuts into a blender or food processor and blend/process until you have fine crumbs.  Add the milk and blend again until somewhat smooth.  Add the sugar and vanilla and blend again.  Add the oil in a steady stream while motor is running.  Blend/process until you have a smooth kind- of-thick liquid.  Cover and chill until ready to use, preferably for several hours.  

Next make the strawberry sauce so it has time to soften while you make the scones.  Place all the sauce ingredients in a bowl, stir, cover and chill for at least an hour.  That's it for the sauce!

Next make the scones.  Preheat oven to 400 degrees and line two baking sheets with parchment paper (or grease the baking sheets).  Combine the dry ingredients in a large bowl.  Add the oil and milk and stir until just moistened.  It will be lumpy and not sticky.  Use a 1/4 cup measuring cup to measure out the amount for each scone.  Drop onto the parchment and press down slightly.  Sprinkle tops with a little sugar.  Bake 12 minutes.  Scones should be light brown on the bottom.   Cook on a rack.  Makes 12 scones.  

For each serving, slice off the top of two scones.  Place about 2 heaping tablespoons of the strawberry sauce on each bottom half of the scones.  Place scone top over the strawberries.  Drop a dollop of macadamia creme over each and top with a fresh strawberry if desired.  Serve at once.  You will have some extra scones which you can freeze or use as late night leftovers!