Apricot and Blueberry Cobbler

cook 30 mins
Tags: Quick eats
  • 12 ripe apricots, halved and stoned
  • 150 g (5 oz) blueberries
  • 2 tablespoons light muscovado sugar
  • 175 g (6 oz) self-raising flour, plus extra for dusting
  • 50 g (2 oz) unsalted butter, diced
  • 50 g (2 oz) caster sugar
  • 125 ml (4 fl oz) buttermilk
  • milk, for brushing
  • Place the apricots and blueberries in a 750 ml (1 1/4 pint) ovenproof dish and sprinkle over the muscovado sugar.
  • Place the flour in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then add the buttermilk a little at a time, to form a slightly sticky, soft dough.
  • Turn the dough out on to a lightly floured surface and pat out until it is 1 cm (1/2 inch) thick. Cut out 8 rounds using a 6 cm (2 1/2 inch) cutter.
  • Arrange over the top of the fruit and brush with a little milk. Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20 minutes or until the scones are golden and the fruit is bubbling. Serve immediately.
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