Cream Tea Scone Cobbler

Malzemeler

I’ve always believed that a scone is simply a vehicle to get jam and cream into your mouth so, unlike the Cornish or the Devonshire folk it’s never bothered me which way it goes in.

And quite frankly, despite what other content creators may tell you, Summer is very definitely still here and so are the traditional British cream teas. This cobbler is a celebration of the classic scones with jam and cream but all done in one dish.

And so there’ll be no offending anyone because it’s all smooshed together in the most glorious way.

300g self-raising flour

100g cold lightly salted butter, cut into small cubes

100g caster sugar

1 egg, beaten

4 tbsp whole milk or buttermilk

400g strawberries - leaves removed. Some cut in half, others left whole.

1 x 220g tub of clotted cream - @roddas_cream is the best

You will need a 25 x 15cm (10 x 6in) pie dish, base and sides greased and lined with baking parchment. Preheat the oven to 200°C (180°C fan/400°F/Gas 6).

1 Add the flour and butter to a large bowl and rub everything together with your fingertips until it forms a breadcrumb texture. Stir in the sugar, then add the egg and milk and, using a butter knife, bring everything together to form a dough. It should form a loose craggly dough.

2 Tip half the strawberries into the bottom of the pie dish, followed by a few dollops of the clotted cream and then dot half the cobbler dough over the strawberries in large spoonfuls. Repeat with the remaining strawberries and cobbler mix.

3 Bake for 35–40 minutes, until everything is bubbling and the cobbler has risen and pushed between some of the fruit. Remove from the oven and leave to cool. Serve the cobbler as it is with extra clotted cream or ice cream or be really brave and place

a large platter on top and flip it over. Carefully, peel off the backing paper to reveal the cobbler top.