Mixed Berry Scone Cobbler

Mixed Berry Scone Cobbler

Sibby Barrett
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8


  • food processor


  • 1 stick stick butter
  • 1 stick butter cold, cut into chunks
  • 1 cup water
  • 1 cup sugar
  • 1 1/2 cups self rising flour or 1 1/2 cups all purpose flour+2 1/4 teaspoons baking powder+3/4 teaspoon salt
  • 1/3 cup milk
  • zest of one lemon
  • 3 cups mixed berries fresh or frozen*
  • 2 tablespoons sparkling sugar/coarse decorator sugar


  • Preheat oven to 350º
  • Place 1 stick of the butter in a 10" pie plate and transfer to oven to melt, about 4-6 minutes
  • In a small saucepan, combine the water and sugar; heat over medium high heat, stirring occasionally, until sugar dissolves. Set aside.
  • In a food processor, pulse together the flour and remaining 1 stick of cold butter, cut into chunks. Pulse until mixture resembles a fine meal. Add the milk and zest and pulse just until a dough forms.
  • Scrape dough out onto a sheet of lightly floured parchment paper. Cover the dough with a second sheet of parchment and roll dough out into a 9x11 rectangle. Slide parchment and dough onto a sheet pan and chill for 15 minutes.
  • Scatter berries evenly over the slightly chilled dough. It will seem like too many berries, but just even them out and don't worry about the ones that fall off.
  • Beginning with the long side, roll the dough up, jelly roll style into a long log and cut into 1 1/2" slices. The slices might fall apart and be a bit messy, but don't worry. Place slices cut side up in the pie dish with the melted butter. Just toss any stray berries on top of the cobbler and tuck into any bare spots in the swirls of scone dough. Pour sugar syrup over the slices. Bake for 45 minutes; sprinkle the top with the sparkling sugar and bake an additonal 15 minutes.


*I did a mixture of  blackberries, blueberries, raspberries, strawberries (cut into small pieces) and cranberries because that's what I had in my freezer.  I used them straight from the freezer.  The cranberries really added a nice tang to all the sweet berries and syrup.  
Keyword cobbler, fruit cobbler, berry desserts, scone desserts, scone cobbler

I found this recipe in a new cookbook I bought called “Holy Sweet”, by Peabody Johanson. She has a wonderful blog, sweetrecipeas.com, which she calls, ‘evil recipes from a nice person’! The book has some outrageous baked goods that are over the top, many using some childhood treats such as Fruity Pebbles Crumb Cake and Drumstick Ice Cream Sweet Rolls. Lordy!

I really love this cobbler. The proportion of dough to berries was spot on and the texture of the scone dough was really nice. Pulsing the dough to a fine meal smeared the butter into the flour much more than a typical scone recipe, creating a buttery, crumbly, almost cornmeal like texture which was pleasing with the fruit and syrup. So many variations come to mind of what yummy things could be rolled into this dough!