This four berry cobbler, topped with blueberry scone dough and baked is to die for! Recipe courtesy Tyler Florence of the Food Network.
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- add 1/2 cup granulated sugar
- add 1/4 cup unsalted butter
- add 1 pint fresh blueberries
- add 1 pint strawberries
- add 1 teaspoon salt
- add 1 egg
- add 1 pinch cinnamon
- add 1/2 lemon, juice of
- add 1 pint blueberries
- add melted butter
- add 1/3 cup sugar
- add 1 pint raspberries
- add 2 cups flour
- add 1 tablespoon baking powder
- add 1 pint blackberries
- add 2 tablespoons cornstarch
- add 3/4 cup buttermilk or cream
- 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.