Peach and Blueberry Cobbler (4)

Baked fruit with a scone topping from Sybil Kapoor’s ” Modern British Food”. Serve with clotted or double cream, or perhaps mascarpone.

Peach and Blueberry Cobbler (4)
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Peach and Blueberry Cobbler (4)
Print Recipe
Scone Topping:
  1. Preheat the oven to 200 C, 180 Fan Gas 6. Cut the peaches into large chunks and mix with the blueberries, vanilla pod and sugar. Place in a pie dish with 3 tbsps water.
  2. Sift the flour and salt into a bowl and rub in the butter until it forms fine crumbs. Stir in the sugar, Beat the egg and place in a measuring jug. Add enough milk to reach 140 ml.
  3. Pour the egg and milk into the flour and roughly mix with a fork until it forms a lumpy dough. Transfer to a floured surface and lightly knead until it becomes smooth. Quickly roll out to 1 cm depth then stamp out about 9 scones using a floured pastry cutter.
  4. Arrange the scones in neatly overlapping circles on top of the fruit . Brush with milk and scatter with sugar.
  5. Place in the centre of the oven and bake for 15 minutes, then reduce the temperature to 190 C, 170 Fan Gas 5 and bake for a further 10-15 minutes.
  6. This is best served warm , although also good hot and cold.
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