Summer Berry Cobbler

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°.
  • In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice.
  • Stir gently to combine.
  • Spread berry mixture out on a 10-inch tart or gratin dish.
  • To Make Scones:
  • In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
  • Cut in butter using 2 forks or a pastry blender.
  • The butter pieces should be coated with flour and resemble crumbs.
  • In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
  • Mix just to incorporate, do no overwork the dough.
  • Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
  • Fold the blueberries into batter, being careful not to bruise.
  • Dollop spoonfuls of scone dough evenly over the top of the fruit and leave a border around the edge of the dish for spreading.
  • Drizzle the surface with melted butter and dust with sugar.
  • Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
  • Cool for 15 minutes before serving.
  • Serve with whipped cream or vanilla ice cream.
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