Yields 6 servings

For the compote:

3 cups of strawberries (frozen works, they will just have to cook longer)

2 Tbsp granulated sugar

zest and juice of 1 lemon

For the biscuits:

2c all-purpose flour (300g) *I used wheat pastry flour, which works as well!

1 Tbsp (15g) granulated sugar

2 tsp (8g) baking powder

1 tsp (8g) salt

1/2 tsp (3g) baking soda

1/2c (1 stick/113g) cold butter, grated

3/4c milk (175g) + the juice of 1 lemon

Optional: 1 Tbsp turbinado sugar for topping the scones before baking

Cream Cheese Garnish:

8oz cream cheese + 1/2c powdered sugar mixed + lemon zest

1. Make the compote first. In an 8 or 10” oven-safe skillet/pan, simmer the strawberries, lemon zest, lemon juice, and sugar until the strawberries start to soften and break down. (About 10-15 minutes)

2. Preheat the oven to 400F. Combine the milk and lemon juice and set aside for 5-10 minutes. It will slightly curdle, which is what we want—we are essentially making buttermilk!

3. On a box grater, grate the butter into a container and then refrigerate.

3. In a mixing bowl, combine all dry ingredients and mix.

4. Add the cold, grated butter. Mix so that all of the butter pieces are coated in the flour mixture.

5. Add the milk mixture and knead lightly until all dry ingredients are incorporated.

6. On a lightly floured surface, flatten the dough until about 1/2” thick. Fold the dough in half to create layers of dough. Repeat the process 3-4 times.

7. Shape the dough into a rectangle and flatten to 1.5” thick. Cut into 6 pieces and place the biscuits on top of the compote in the skillet.

8. Lightly sprinkle turbinado sugar on top.

9. Bake at 400F for 18-20 minutes. Serve while warm and with a generous dollop of cream cheese frosting.