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Blueberry And Peach Cobbler Topped With Scones Recipe

Ingredients

How to make it

  • Peaches and Blueberries

  • Peel and slice 4 cups of peaches. This is about 4 lbs or 8 medium peaches.
  • Add blueberries, sugar, instant tapioca and lemon juice to the peaches.
  • Stir to mix and put in a baking dish.

  • Scone Topping

  • Preheat oven to 375°
  • See the video below on how to accurately measure flour without a scale.
  • Mix all the dry ingredients together in a bowl, except the blueberries.
  • Cut the butter into the dry ingredients using your hands or a pastry mixer. The dough should have coarse pieces of butter visible still.
  • Mix all the wet ingredients together and add to the dry.
  • Use a fork to combine the wet and dry ingredients. Mix until the dry ingredients are just moistened.
  • Let the dough rest for 5 minutes and then stir in the blueberries. Don't overmix or the biscuits will be tough and dry.
  • Turn dough out on a lightly floured surface and gently shape the dough into an 12-inch disc.
  • Cut the disc into twelve 2-inch round biscuits with a biscuit cutter or glass. Place the biscuits on top of the fruit in your baking pan. Put the scraps on a small cookie sheet and bake with the cobbler. The scraps only need 15 to 20 minutes of baking time.
  • Sprinkle the biscuits with sparkling or non-melting sugar and cinnamon.
  • Place a parchment-lined cookie sheet on the lowest rack in the over. This should be below the cobbler during baking. It will catch the drips if the cobbler runs over the pan.
  • Bake at 375 degrees, after 40 minutes the biscuits will be browned. Cover loosely with a piece of aluminum foil and continue baking for another 20 to 30 minutes. Total baking time is 60 to 75 minutes.

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