Berry Cobbler with Lemon Scented Scones

This mixed berry cobbler has everything wonderful about your standard cobbler with the added bonus of the scone topping.  Imagine if scones and cobbler had a baby, it would be this delicious dessert.  A hit of lemon zest gives the scones their aromatic scent that pairs beautifully with the mixed berries.  While the cobbler bakes, the scones soak up the natural juices from the berries.  It’s delicious served on its own, but feel free to serve with vanilla ice cream or a dollop of whipped cream. Try this must have recipe for your summertime indulgence. 

Berry Cobbler with Lemon Scented Scones

Servings 10-12

COBBLER

½ cup sugar

2 Tablespoons cornstarch

1 Tablespoon lemon zest

¼ teaspoon cinnamon

3 cups strawberries, stems removed and halved

3 cups blueberries

2 cups black berries

 

SCONES

2 ½ cups all-purpose flour, plus extra for flouring surface

¼ cup sugar, plus extra for topping

2 Tablespoon lemon zest

2 teaspoons baking powder

1/2 teaspoon baking soda

½ teaspoon salt

¾ cup (1 ½ sticks) unsalted butter, cut into ¼” pieces

3/4 cup sour cream

2 Tablespoons milk, plus more for brushing on top

1 teaspoon vanilla

1 egg

Special Equipment: 10-11inch enamel coated skillet

COBBLER

1. Preheat oven to 375°

2. In a large bowl stir together sugar, cornstarch, lemon zest and cinnamon.  Add berries and toss until coated. 

3. Transfer to skillet and set aside. 

SCONES

2. In a large mixing bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda, and salt.  Grate butter into bowl.  Cut butter into the dry ingredients by rubbing between your fingers to blend until the mixture is crumbly.  Make a well in the center of the flour mixture. 

4. In a small bowl whisk together sour cream, milk, vanilla and egg. Pour into the flour well. Combine ingredients just until dough forms. 

5. On a floured surface, roll dough 3/4-inch thick.  Using a 2 ½ inch round cutter dipped in flour, cut dough into 10 circles.  Shape scraps into scones and freeze for later use. 

6. Bake berry mixture for 30 minutes.  Remove from oven and arrange scones over berries.   Brush scones with milk and generously sprinkle with sugar. Bake until scones are golden brown and filling is bubbly, about 20 minutes. 

Do Ahead: Scone dough can be made 1 day ahead, tightly sealed in plastic wrapped and refrigerated. Scone dough may also be frozen for up to 1 month.  Defrost before using.