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!
blackberries, fresh or frozen
chunky sugar (turbinado, etc)
In This Recipe
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?