Strawberries & cream scone cobbler

Gently cook strawberries to create lovely syrupy juices and enjoy them in this cobbler. Serve with clotted cream or ice cream for a new cream tea experience


  • 850g strawberries, hulled and halved (or quartered if large)
  • 1-2 tbsp caster sugar (optional)
  • 75g strawberry jam
  • 1 tsp vanilla extract
  • 2 tsp lemon juice or balsamic vinegar
  • 2 tsp cornflour
  • ice cream or clotted cream, to serve
  • 200g self-raising flour, plus extra for dusting
  • ½ tsp baking powder
  • 50g cold butter, cut into small pieces
  • 50g caster sugar, plus extra for sprinkling
  • 125g buttermilk or plain yogurt, plus extra for brushing


    1. Tip the strawberries into a bowl and sprinkle over 1-2 tbsp sugar if needed (they may not need any in summer when they’re at their sweetest). Gently stir in the jam, vanilla, lemon juice and cornflour, being careful not to break up the strawberries. Tip into a baking dish (ours was 18 x 28cm) and heat the oven to 200C/180C fan/gas 6.
    2. For the scone topping, weigh the flour into a large bowl and add the baking powder. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the sugar and a pinch of salt, then pour in the buttermilk or yogurt, and use a cutlery knife to combine the ingredients until they start to clump together. Use your hands to knead the dough briefly until you have a rough, sticky dough, making sure no loose flour remains.
    3. Tip the dough onto a floured work surface and dust with more flour. Press into a roughly 1.5cm-thick disc and stamp out eight scones using a small, round, fluted biscuit cutter – you’ll need to reuse the offcuts to make eight. Arrange over the strawberries in a single layer.
    4. Brush the tops of the scones with a little buttermilk, sprinkle with a little sugar and bake for 25 mins until the scones are golden brown and the strawberry filling is bubbling and juicy. Leave to stand for 10 mins before serving with ice cream or clotted cream.