1 pint strawberry ice cream
1 pint mixed berries
(including sliced strawberries)
½ cup Grand Marnier
¼ cup sugar¾ cup all-purpose flour
½ cup old-fashioned rolled oats
¼ cup granulated sugar
¾ teaspoon baking powder
1⁄8 teaspoon coarse salt
zest of one orange (grated rind)
¼ cup (½ stick) unsalted butter
(cut into small pieces and chilled)
1 large egg, beaten
1⁄8 cup buttermilk

1 can whipped cream
Powdered sugar (for dusting)

Berry Filling:

1. Pull the ice cream from the freezer so it can soften.

2. In a small bowl, mix together the berries, Grand Marnier and sugar and place in the refrigerator to chill.

Scones (makes two):

1. Preheat oven to 350 degrees. Generously spray baking sheet with nonstick spray.

2. In a medium bowl, thoroughly combine dry ingredients and zest. Incorporate cut butter into dry mixture until it resembles a coarse meal. In another bowl, whisk together the egg and buttermilk; add the egg mixture to the dry mixture and combine well.

3. Divide mixture into two even amounts and form into disks of ¾-inch thickness; transfer disks to prepared sheet pan and bake 18 to 20 minutes, or until tops are lightly browned.

4. Let scones cool for five minutes.

Plating:

1. Cut one scone in half (horizontally) and place the bottom half in the center of a plate.

2. Spoon desired amount of berry mixture (with liquid) over the scone. Top with a layer of whipped cream, then a layer of strawberry ice cream.

3. Top with the other half of the scone and dust lightly with powdered sugar.