We’ve revisited our lovely little scone recipe every couple of weeks since it’s miraculous birth occurred. Typically it our process doesn’t vary much:

• Make scones
• Smother with butter & jam
• Eat
• Repeat until Scones are gone

Oh, but this time…this time. This time our CSA box had runneth over with Strawberries and Cherries that were clamoring shamelessly for our attentions. This time we were spineless pushovers and were easily seduced by their fresh-from-the-farm wiles. This time, after a brief but steamy tryst – Strawberries and Cherries wantonly comingling with abandon in a steamy cauldron of passion and delicious immorality and…and…and…wait, what? Where were we? Oh, right – this time we made a compote…

Obviously the picture fully explains our complete and total lack of fortitude and wherewithal and how we could never have been expected to resist.

Step One – Make Scones.

Step Two – Make Compote:

• 1 cup sliced Fresh Strawberries
• 1 cup sliced Fresh Cherries, pitted
• 1 Tbsp Sugar

Put the Strawberries, Cherries, and Sugar in a smallish saucepan over medium-low heat. Simmer stirring frequently until thick and concentrated, about 20 minutes.

Top split Scones with butter *pant*, a spoonful or two of the Compote *gasp-pant*, and a generous dollop of whipped cream *gasp-drool-gasp*.

*Whew*, almost didn’t make it through that post.

Yes, it’s that good.