I had a few strawberries and raspberries left over from other baking and I was trying to decide what to do with them. I decided on a cobbler for dessert. I had a few sticks of rhubarb that were also ready in the garden so I picked them and added them to the fruit I already had left over.
You could use any fruit you want to make this summer dessert. I have topped the fruit with my plain scones cut into little heart shaped with a sprinkling of demerara sugar.
I served it with a big dollop of clotted cream and I have to say it really was a delicious dessert.
It is best enjoyed on the day it is made as I always find scones at their best on the day of baking!
Start by pre-heating the oven to 190 degrees centigrade (170 fan).
Then prepare the fruit by cutting the strawberries in half, slice the rhubarb into 1cm pieces and leave the raspberries whole. Put all the fruit into an oven proof dish approx 8" in diameter.
Place the fruit in the oven and bake for 20 minutes until the fruit is soft but still holding its shape. Take out of the oven and set aside while you prepare the scone topping.
Increase the oven temperature to 220 degrees centigrade (200 degrees Fan)
In a large bowl weigh out the SR flour, baking powder and butter.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the sugar and mix.
In a measuring jug put the milk and the juice of half a lemon.
Mix and leave to curdle.
Add the egg and 3/4 of the buttermilk into the dry ingredients and bring together with a knife.
Add enough of the remaining buttermilk until the dough comes together. I find it is best to use your hands at this stage so you do not add too much buttermilk. It needs to hold together and be slightly sticky.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out with a 5cm heart cutter.
Place the scones on top of the fruit, brush with the remaining buttermilk and sprinkle on the demerara sugar.
Bake for 12-14 minutes until golden brown.
Leave to cool slightly then serve with fresh or clotted cream. It is best eaten on the day it is baked.
Sarah's Summer Cobbler
Sarah's servings: 4
Sarah's skill: Easy
Baking time: 34 minutes
Ingredients:
Fruit Base
150g Strawberries
150g Rhubarb
150g Raspberries
Scone topping
230g Self Raising Flour
1 tsp Baking Powder
40g Unsalted Cubed Cold Butter
40g Caster Sugar
1 Large egg
100ml Buttermilk (100ml milk + juice of half a lemon)
2 Tbsp Demerara sugar
Method:
Pre-heat the oven to 190 degrees centigrade (170 fan).
Prepare the fruit by cutting the strawberries in half, slice the rhubarb into 1cm pieces and leave the raspberries whole.
Put all the fruit into an oven proof dish approx 8" in diameter.
Place the fruit in the oven and bake for 20 minutes until the fruit is soft but still holding its shape.
Take out of the oven and set aside while you prepare the scone topping.
Increase the oven temperature to 220 degrees centigrade (200C Fan)
In a large bowl weigh out the SR flour, baking powder and butter.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the sugar and mix.
In a measuring jug put the milk and the juice of half a lemon. Mix and leave to curdle.
Add the egg and 3/4 of the buttermilk into the dry ingredients and bring together with a knife.
Add enough of the remaining buttermilk until the dough comes together. I find it is best to use your hands at this stage so you do not add too much buttermilk. It needs to hold together and be slightly sticky.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out with a 5cm heart cutter.
Place the scones on top of the fruit, brush with the remaining buttermilk and sprinkle on the demerara sugar.
Bake for 12-14 minutes.
Leave to cool slightly then serve with fresh or clotted cream. It is best eaten on the day it is baked.
Sarah's extra slice......
You can easily double the ingredients to make a larger dessert.
I do not add any sugar to the fruit as the sweet strawberries and raspberries cut through the tartness of the rhubarb.
This dessert is best eaten on the day it is made and also delicious eaten cold with cream.
The heart cutter I used was