Ingredients

 

For the berry filling

  • 2 cups mulberries
  • 2 cups blackberries
  • 1 cups blueberries
  • 1 cup sugar
  • 1 tbsp vanilla paste
  • 1 whole orange zested and juiced
  • 2 tbsp amaretto
  • 4 1/2 tbsp flour

Scone dough

  • 2 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 10 tbsp butter cold
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • 1/2 cup buttermilk (or half and half) plus 4 tbsp
  • 1 whole egg
  • 1 tsp vanilla

Garnish

  • 4 tbsp powder sugar
  • 1 cup vanilla ice cream

Nutritional information

Calories: 522kcalCarbohydrates: 110gProtein: 9gFat: 5gSaturated Fat: 2gCholesterol: 15mgSodium: 429mgPotassium: 342mgFiber: 5gSugar: 68gVitamin A: 295IUVitamin C: 31mgCalcium: 208mgIron: 4mg

Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 6 people

For the cobbler

  • This is not a traditional procedure but I think it works really well. To reduce the time in the oven and the amount of bubbled over fruit while baking in the oven, I decided to cook my berries compote for a few minutes on top of the stove.
    This also helps with the scones/biscuits not being over cooked. So two key factors why I decided to go this route, it actually cuts down the amount of time needed in the oven and everything turns out perfectly cooked.
    Place all the berries, sugar, flour, zest, juice, vanilla, and amaretto into a pot. Stir well to combine all the ingredients. Then place the pot over medium heat and with a wooden spoon stir every minute or so.
    Bring the berries up to a simmer and cook for about 5 minutes, stirring so it doesn’t stick to the pan and cake up. The mixture should have thickened a little bit Then pour the berry mixture into a deep pie dish.

For the scones

  • Place flour, salt, sugar, and baking powder into a bowl.   Mix dry ingredients well.  Then add butter and cut into the flour.   In a separate bowl add 1/2 cup half and half, egg, vanilla, and lemon zest. 
    Mix well and then add to the flour mixture.  Fold both together until just mixed.  Do not over work this dough.  Just work with it until it just comes together.  Then fold in the blueberries.   Place on to the counter top or cutting board lightly dusted with flour. 
    Roll scones dough into a rectangular shape that is about a 1/2 inch thick.  Cut the scones into any shape that you want, I used a star cookie cutter. Then place the biscuits all over the top of the berry compote in the pie dish..
    Take the 4 tbsp of half and half or buttermilk and brush the tops of the scones.  Sprinkle the tops with sugar and place in a preheated 400 degree oven for 15 to 18 minutes.   Take out and cool for a few minutes. Serve warm or cold with a scoop of ice cream and enjoy!
    mulberry Cobbler recipe

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