Prep 25 mins
Cook 30 mins
A British country dish with a short scone topping over blackberries cooked in their own juice. The scone topping mounds up, looking very much like cobblestones, which may be the origin of the name. It reheats well.
- 2 lbs blackberries, washed and sorted
- 4 ounces sugar
- 1 tablespoon plain flour
- 1⁄2 lb self raising flour
- 3 ounces granulated sugar, plus extra for sprinkling
- 2 ounces butter
- 1 egg
- milk, to mix
- First put the fruit in a large pie dish with the sugar mixed with the tablespoon of plain flour.
- Cover with foil and bake in a very slow oven until the juice runs and the fruit is tender.
- Then take it out of the oven and turn up the heat to 220°C/ 425°F/ Gas Mark 7.
- Sieve the self-raising flour and the granulated sugar together.
- Rub in the butter.
- Add the beaten egg and a little milk and mix to a light dough.
- Roll out to fit the pie dish, and then cut squares about 4 cm (1½ inches) across.
- Place these on top of the fruit, put the whole dish in the oven and bake for 10 minutes.
- Sprinkle the top with granulated sugar and bake for a further 5 minutes at 190°C/ 375°F/ Gas Mark 5.