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Author Notes: We were lucky enough to have a personal chef for a month after my daughter was born. She made a cobbler for us that was the best cobbler I'd ever tasted. When I asked how she made it she was sweet enough to send me on the right path: "It's just topped with a cream scone!"
To be honest, I never measure the filling so the amounts here are rough. Fill a pie pan with your favorite berry, top with scone, bake, and enjoy! —MmmmFood!
- 3-4 cups blackberries, fresh or frozen
- 1-2 tablespoons cornstarch
- 1/3 cup granulated sugar
- 2 cups flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter
- 1/2 cup whipping cream
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup chunky sugar (turbinado, etc)
- Dump your berries into a pretty nine inch pie pan and preheat the oven to 350 degrees F.
- Add the cornstarch and 1/3 c sugar and toss gently to coat the berries. (This is the approximate step. I just dump in some sugar and cornstarch...probably more cornstarch than I need but I hate runny baked goods!)
- In a medium sized bowl stir together the flour, 1/4c sugar, baking powder, and salt.
- Cut the butter into the dry ingredients until the mixture looks like pea gravel. I find it easiest to cut the butter into small cubes before I add it to the dry stuff and I use my fingers to smash the butter into flat discs.
- In small bowl or 1c pyrex measuring cup, whisk together the cream, egg, and vanilla.
- Add the cream mixture to the dry ingredients and combine being careful not to over mix. The dough should be kind of shaggy.
- Rip the scone dough into pieces about an inch square and 1/2 to 3/4 of an inch thick. Top the prepared berries with the scone pieces.
- Top the cobbler with chunky sugar to make a crunchy crust.
- Bake the cobbler at 350 degrees F for 40-55 minutes or until the scone is golden brown. This is ridiculously good served warm or at room temperature with vanilla ice cream. I also consider it fair game for breakfast since it's really just a scone and jam, right?
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