Strawberry Shortcake

Make our scone recipe plain. Grate zest of 4 oranges and use half for strawberries. With the other half of the zest, combine with 1/2 cup sugar and mix well. Flatten scone dough and cut into 16 squares. Brush with heavy cream and sprinkle with orange sugar. Bake 25 min at 350. Wash strawberries and cut off tops. Quarter lengthwise. Add orange juice and zest, brown sugar and cinnamon. Mix well and let it marry. Cover and refrigerate Make quick creme fraiche recipe or use pre-made creme fraiche with additional sugar, chill. Pour heavy cream in sm hobart bowl and chill both bowl and wisk. When cold, whip cream until almost stiff. Pour creme fraiche into whipped cream bowl while mixing. Stop when just incorporated. Cover, label, and refrigerate. Serving Powdered sugar on plate. Slice scone in half horizontally. Place bottom half on plate. Heap about 1 cup of strawberries over it. Spoon on extra juice. Place a healthy dollop of the whipping cream mixture on top and gently squish it with the top scone. Spoon more strawberries on top and serve immediately. All ingredients last only one day and must be remade afresh.