Summer berries Scones Cobbler
A recipe we tried in the Cookery School at Dunbrody House, Check www.dunbrodyhouse.com to book your next Cookery school with us.
Ingredients
- 300 g strawberries halved
- 100 g raspberries
- 2 tbsp strawberry jam
- ½ lemon juice
- 1 tsp cornflour mix with 1 tbsp water
- For the scone topping
- 200 g plain flour
- 1 tsp baking powder
- 50 g caster sugar
- 75 g butter cut into small pieces
- 1 egg
- 100 ml buttermilk
Method
- Preheat the oven to 160ËšC.
- In an oven ceramic bowl, place the strawberries, raspberries. Add the strawberry jam, lemon juice and stir once or twice.
- In a small cup, combine the corn flour with the cold water and drizzle over the berries. This will help create a thicker mixture once baking.
- In a bowl, place the flour, baking powder, and caster sugar. Stir once to combine.
- Add the diced butter. crumble the mixture using your finger tip to combine the butter with the flour mixture.
- Create a well and add the egg and pour the buttermilk into the mixture pressing into a dough. Transfer into a floured surface and using a 3-4 cm diameter pastry cutter or larger size such as a glass, create mini scones, reusing the dough until all is cut into small scones.
- Dot the berry with the scones and brush with some egg wash if desired.
- Place in the oven and bake for 20-30 minutes, until the scones are cooked through and the berry are softened into a jammy mixture.
- Remove from the oven and serve immediately with some whipped cream.
