Blackberry Scone Cobbler
About this recipe:
Popular during the second world war, the scone like topping of a cobbler works well on both sweet or savoury dishes. If you can gather wild blackberries from the hedgerow, why not make this into a lovely autumn treat and serve warm with cream or custard.
1lt/2pt ovenproof dish, pastry blender and mixing bowl
25g caster sugar
3 tbsp water
COBBLER SCONE TOPPING
150g Doves Farm Organic Self Raising White Flour
50g soft brown sugar
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Tip the blackberries into a 1lt/2pt ovenproof dish.
- Peel, core and finely dice the apples and add them to the dish.
- Sprinkle the sugar over the fruit, add the water and stir to combine.
- Cook for 10 minutes.
Cobbler Scone Topping
- Put the flour and sugar into a mixing bowl.
- Chop the butter into small cubes and add them to the bowl.
- Using a fork or pastry blender, work the butter cubes and flour together until the mixture resembles fine breadcrumbs.
- Stir in the milk to form a soft, spongy mass of dough.
- Remove the fruit from the oven and drop 6 spoons of the dough onto the fruit.
- Bake for 35-40 minutes.