Mixed Berry Scone Cobbler
Equipment
- food processor
Ingredients
- 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
Instructions
- Preheat oven to 350ยบ
- 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.
Notes
*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.