Warm Berry Cobbler with the *best* Scone Topping

INGREDIENTS

• 2 punnets strawberries, hulled
• 2 x 210g punnets blueberries
• 1/3 cup Bonne Maman Strawberry Conserve
• 70g butter, cold and diced
• 2 ¼ cup self-raising flour
• 1/3 cup brown sugar
• ¾ cup milk + extra for brushing
• Pinch of salt

METHOD

1. Preheat oven to 180C fan-forced
2. Place berries into Le Creuset saucepan.
3. Spoon over Bonne Maman Strawberry Conserve and bake for 15 minutes.
4. While these are cooking, add butter and flour to a stand mixer with the paddle attached.
5. Beat until the butter and flour look like breadcrumbs
6. Add brown sugar and salt, and beat again
7. Reduce to lowest speed then slowly pour milk in until mixture just comes together. Do not over-beat
8. Tip scone mixture out onto floured surface. Gently press the dough out to be about 2cm thick.
9. Cut scones out with scone cutter. Repeat until dough is finished
10. Arrange scones on top of half-cooked berries, layering them to fit them all into a ring, leaving the centre of the berries exposed. Brush scones with extra milk
11. Bake again for 20 mins until risen and golden
12. Set the cobbler aside for 10 mins then serve