Summer Berry Cobbler - cooking recipe

Ingredients

1 pint blueberries
1 pint raspberries
1 pint blackberry
1 pint strawberry, hulled and sliced in half
1/2 cup granulated sugar, plus more, for dusting
1 pinch cinnamon
2 tablespoons cornstarch
1/2 lemon, juice of
melted butter
Blueberry Scones
2 cups flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or 3/4 cup cream
1 egg
1 pint fresh blueberries

Preparation

Preheat oven to 400\u00b0.
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.