It’s July folks… how did that happen? I knew that June was going to be a whirlwind of a month. I was right. June definitely kept me on my toes, and I have a lot to share with you on that, but for now, I’m going to indulge in a few days of relaxation and simply leave you with this little recipe that you might enjoy for your 4th if, like I do, you have a kitchen simply overflowing with berries.
The United Berries of Cobbler
I had fun making this two berry cobbler look like a flag, but there really is no need to separate the berries in this dish. The juices all run together anyway and the flavors meld beautifully. And, speaking of juices, this is a very juicy cobbler. If you like yours a bit thicker, feel free to increase the thickener a bit. But as it is the berry juices have a lovely velvety mouthfeel even though they run all over the plate.
This recipe comes in two parts. The first is the biscuit, which I swapped out with my favorite scone recipe instead. Scones topped cobbler? Yes please. The added bonus here is that I mixed in a few more blueberries into the scone batter for a beautiful look as well as added flavor. Anyway, make the scone batter up until the point that you are going to roll it out, and then set aside while you prep the berries.
Take clean and de-stemmed berries and place them into your baking dish so that it mostly fills it up. Then, take the berries back out of the pan, and stir in a couple of tablespoons of sugar, a pinch of salt, and about 2 teaspoons of the thickener of your choice (I used cornstarch). You’ll need to use your judgement on the amounts here, since your pan and berry size may vary. I used about 1 1/2 pints of smallish strawberries and about a pint of blueberries with those quantities. If you like, splash in some vanilla.
Place the berries in the baking dish, and then sprinkle with another tablespoon of sugar and the zest of 1 lemon. Then, drop on the scone batter. You can form them into small scones if you want and place them, or simply drop rough dollops, about 1/4 cup each.
Brush with melted butter, and bake for about 30 minutes at 375F until the scones are lightly brown and the fruit is fiercely bubbling. Let cool slightly before serving.
Happy Independence Day folks!